D.L. Jardine's Texas Champagne

D.L. Jardine's Texas Champagne.  Because no when you think of hot sauce, I often think of fizzy alcohol from France.  I've gotten ill from drinking too much cheap champagne, and I've gotten ill eating some illicit roadside hot sauce I bought on a whim, so I suppose the parallels are deeper than I thought.

Texas Champagne?  I thought that was Dr. Pepper.
No, that's "Texas water." My bad.

I got my bottle of D.L. Jardine's Texas Champagne from my Dad a while ago.  He just saw it and liked the name, and knew I loved hot sauce, so he bought it for me.  Cool story, dude.

HEAT - Not too spicy, you could definitely tell it was a cayenne sauce.  It was a sauce where the more you use, it didn't seem to make things get any spicier.  4/7.

FLAVOR -  It was pretty smokey tasting as well, so I see where the whole Texas (BBQ) thing comes into play.  Not as vinegar-y as I expected, which for me, is not cool.  I like vinegar-flavored stuff.  4/7.

EXPERIENCE - It was a nice compliment to eggs.  I liked the dark brownish red color.  It was pretty fluid.  Not too viscous, like Tabasco brand sauce.  It kind of reminded me off a shitty version of Tabasco, actually.  4/7.

D.L. Jardine's Texas Champagne has a BFB rating of 12/21.  A middle of the road score, for a middle of the road sauce.  Man, I hope things go up from here...

Sound good?  You can buy some here. 

  

Welcome.

I really like hot sauce, but not in a weird, dorky way.  I suppose staring a blog about it would say otherwise, but you'll find I'm not a "foodie" or "beer nerd" or "wine enthusiast" or any stupid exclusionary thing.

This blog started because I've had so many hot sauces, I'm forgetting what I've had, and what I thought about them.

I hate to use the word "review" because that seems so professional, and I'm not a professional anything.  I'm just a dude who likes hot sauce.  I suppose I have more experience and passion about hot sauce more than anyone I know, but I'm sure there's someone out there who could put me to shame.  I'm not really into the science of how capsaicin works or the Scoville scale, because I'm just a dude who likes his food spicy.  You'll get an honest, straightforward opinion from a guy who loves hot sauce.