What goes into the sauce itself is a straight-forward, no-nonsense smorgasbord of ingredients: ghost peppers, pineapple, agave, caribbean spices, and dash of rum. It's all natural, gluten-free, and made without refined sugars, gums, or extracts. It looked good, so naturally, we had a go at it.
While I was anticipating an experience akin to the time Homer Simpson ate the insanity pepper and kicked a tortoise, I found the sauce to be delicious—albeit the spiciest thing I've had all year, maybe ever. Unlike other sauces that boast an unbearable heat index, Hott Jolokia is palatable...you just can't be a wuss about it.