HEATONIST

HEATONIST - The third generation of hot sauce

In the beginning there was hot pepper sauce. Tabasco's been around since 1868 and is still made from just vinegar, red pepper & salt. Food was bland - people craved a bit of spice. It did the trick.

As people developed an increasing taste for spice, things escalated. Hot sauce turned into a masochistic pursuit of ever hotter spices. Eventually, once even the world's hottest peppers were not hot enough, practitioners turned to chile extracts to multiply the heat many times over. This was the age on insanity (and ultra death and skulls and devils etc).

Today we stand on the cusp of the third generation of hot sauce. No longer is heat an end in and of itself. Today's sauce makers have embraced the foodie movement. They strive to bring flavors to life through inventive combinations of farm fresh produce, exotic spices and small-batch cooking. The third generation of hot sauce is about heightening the experience of food, not overpowering it. The third generation is about pairing the right sauce with the right dish to add more flavor to every day.

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