The color did not much to impress me as it appears kind of a murky red-yellow. Although I wasn't entranced by the color, the skull in the cowboy hat appearing on the label made me smirk a bit. Nothing too creative but kind of gets the point across. The simulation of burning wood that borders the bottom of the label is kind of cute too.
In the matter of consistency, this sauce is thin, but I wouldn't call it runny. It seems uniform in mix so that the edge of a pour doesn't seem watery while the main liquid body is more full of tasty ingredients like some sauces I could name. A note on the pour: it leaves some sediment on the glass of the bottle after the pour. Not a negative thing at all. In fact, I like a bit of sediment as it suggests many ingredients that aren't pulverized into standardized liquid.
The taste is surprisingly complex. It has a savory quality that is cut by what tastes like a bit of ocean. Upon looking at the ingredient list, this was explained by the presence of anchovies. There is also a rich tang toward the end of tasting. Pleasant and not jarring. The garlic is palpable which, if I hadn't made clear before, I like a great deal. It also lives up to part of its name with a hint of smoke in the pepper.
If you're looking for the hottest thing in the sauce market, this isn't your guy. There is a bit of residual lip burn after tasting as well as an initial heat in the middle of the tongue. However, this isn't an exceptional hotness.
While the heat may not be as intense as some would like it to be, I think that this sauce has a complex and very flavorful taste profile. I think that this would be a great addition to hamburgers, oddly enough. At $6 + shipping for a 5 ounce bottle, this might be a good investment if you're an avid cook like myself.
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