Testing Out Lance Reddick’s Hot Sauce – How Spicy Is It?

Lance Reddick, known for his roles in The Wire, Fringe, and John Wick, recently launched his own hot sauce line called Reddick Original Hot Sauce. As a hot sauce aficionado, I was excited to try Reddick’s uniquely flavored sauces to see just how spicy they really are.

An Introduction to Lance Reddick’s Hot Sauce Line

Lance Reddick has said his love for hot sauce began in college, when he would douse his cafeteria food with Tabasco to make it more exciting. Over the years, he experimented with making his own hot sauces using unique ingredient combinations to create complex, multi-dimensional flavors.

Reddick Original Hot Sauce launched in 2022 with three distinctive flavors:

  • Arsenic – Aged Scotch Bonnet and Ghost Pepper hot sauce
  • Cyanide – Aji Amarillo and Moruga Scorpion hot sauce
  • Nightshade – Carolina Reaper and Chocolate Bhutla hot sauce

The ingredients in each reflect Reddick’s passion for creating sauces that are both extremely spicy and full of hard-to-find peppers from around the world.

As a major hot sauce enthusiast, I was thrilled to get my hands on all three varieties to test just how spicy Lance Reddick’s hot sauce really is. Keep reading for my full review!

Testing Methodology

To accurately test the spiciness of Lance Reddick’s hot sauces, I:

  • Acquired fresh new bottles of each variety – Arsenic, Cyanide, and Nightshade
  • Tested each sauce individually on the same foods for consistency
  • Started with small amounts and gradually increased to test spiciness over time
  • Took detailed tasting notes on flavor, heat level, and lingering burn

The foods I used to test the sauces were:

  • Plain white rice
  • Grilled chicken
  • French fries
  • Tortilla chips

I also tested the sauces in small amounts directly on my tongue to gauge their pure heat level.

Over the course of three days, I thoroughly tested each hot sauce multiple times using the methodology above. Here are my detailed findings on how spicy Lance Reddick’s hot sauce really is.

Arsenic Hot Sauce Review

The Arsenic variety features a relatively mild blend of Scotch Bonnet and Ghost peppers. Here’s an overview of my tasting notes:

Ingredients: Aged Scotch Bonnet Peppers, Ghost Peppers, White Wine Vinegar, Lime Juice, Onion, Garlic, Salt, Spices

Appearance: Dark orange-red, slightly cloudy, thin consistency

Aroma: Smoky and sweet, with hints of lime

Flavor: Tangy and tropical up front, building to a slow spicy burn. Hints of lime, vinegar, and smoke come through.

Heat: It starts off mild but builds to a respectable level. I’d estimate around 25,000 Scoville units. The burn lingers on the tongue but fades after a few minutes. A nice glow, but not overpowering.

Testing Notes: This went great on grilled chicken, adding sweet fruity notes and a moderate spice level. On rice, you taste the smokiness and onions. The flavor really shines through beyond just heat. Dabbing a little on my tongue produced a slow, lasting tingle.

Overall: A tasty, complex flavor profile with a slow, creeping heat. Solid entry-level spiciness for those new to hot sauce. Fans of more intense heat may need to use more.

I would classify Arsenic as a medium heat sauce. The Scotch Bonnet and Ghost Peppers provide a touch of fire, but the flavor nuances take center stage here. Those with milder palates could handle this sauce well.

Cyanide Hot Sauce Review

Cyanide brings the heat up a notch with its blend of Aji Amarillo and Moruga Scorpion peppers. Here are my tasting impressions:

Ingredients: Aji Amarillo Peppers, Moruga Scorpion Peppers, Lime Juice, Carrots, Onion, Cumin, Garlic, Turmeric, Salt

Appearance: Vibrant orange color, slightly thicker texture

Aroma: Bright and tangy, smells hot!

Flavor: Citrusy and acidic up front, building to an intense spicy burn. The Aji Amarillo shines through with fruity notes before the Scorpion heat kicks in.

Heat: Much hotter than Arsenic. Estimated around 100,000 Scoville units. The burn hits quick and is strong, causing profuse sweating if you use too much. It lingers and builds over time. Very hot but still has good flavor.

Testing Notes: This brought some nice acidity and fruitiness to grilled chicken but quickly overwhelmed the flavor of the food itself. On rice, you taste onion, garlic, and citrus before the delayed spicy burn. I coughed from just a dab on my tongue – potent stuff!

Overall: A scorcher of a sauce! The Scorpion peppers deliver intense, lingering heat while the Aji Amarillo provides tangy fruit tones. Use sparingly unless you want to feel the burn. A sauce for hardcore chili-heads.

Cyanide lives up to its menacing name – this is easily the hottest of the bunch. The Scorpion peppers generate extreme heat that builds slowly but surely. I’d only recommend this for those with an already high spice tolerance. The flavor is still enjoyable, but you need to be prepared for some serious heat.

Nightshade Hot Sauce Review

The Nightshade incorporates two of the world’s hottest peppers – Carolina Reaper and Chocolate Bhutla. Here’s how it stacked up:

Ingredients: Carolina Reaper Peppers, Chocolate Bhutla Peppers, Raisins, White Wine Vinegar, Garlic, Onion, Salt, Spices

Appearance: Very dark brown, nearly black, thick and gloopy

Aroma: Sweet yet ominous, with raisin and spice notes

Flavor: Starts deceptively sweet and tangy from the raisins, quickly turning into an intensely hot burn. The chili flavor is strong and lingers long after eating.

Heat: Instant fire! Easily 500,000+ Scoville units. This sauce immediately scorched my tongue and throat. The burn was almost unbearable. A little goes an extremely long way. Beware!

Testing Notes: This completely overpowered the flavor of my test foods. I could only handle droplets at a time. The flavor balance leans very heavily toward pure spice and heat. Too much led to heavy coughing and sensations of nausea. Do not take this sauce lightly!

Overall: An absolute scorcher meant only for the most daring chili-heads. The Reaper and Bhutla peppers deliver instant, face-melting heat with little room for much else. Use with extreme caution!

Nightshade is easily the hottest of Lance Reddick’s sauces. I can confidently say it’s among the spiciest hot sauces I’ve ever tried. The Carolina Reaper and Chocolate Bhutla peppers need to be respected – this stuff is no joke! Take just a drop or two at a time until you gauge your tolerance.

Frequently Asked Questions About Lance Reddick’s Hot Sauces

Here are answers to some common questions about testing and experiencing Lance Reddick’s uniquely scorching hot sauces:

What’s the best way to try these sauces for the first time?

Start with just a drop or two, mixed into rice, chicken, or other mild food. This allows you to slowly acclimate to the heat level before increasing the amount. Jumping in with too much could overwhelm your senses.

Which sauce is the mildest?

Arsenic, with its blend of Scotch Bonnet and Ghost peppers, has the most manageable heat level for those new to hot sauce. It builds slowly and has an enjoyable flavor balance.

Which is the hottest?

Nightshade, without question. The Carolina Reaper and Chocolate Bhutla peppers produce immediate, extreme heat. This sauce is for hardcore chili fans only.

What drinks help cool the burn?

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Milk and yogurt provide some relief as their fat coats the mouth. Smoothies and ice cream also help extinguish the fire. Avoid alcohol, as it can make the burn worse. Stick to dairy, juices, and cold water.

Should you swallow the sauce or spit it out?

Swallowing will extend the throat burn. Spitting minimizes the heat’s lingering effects. When sampling directly off a spoon, spit out most of the sauce rather than swallowing right away.

How long does the burn last from each sauce?

Arsenic provides a glow that fades within 5 minutes. Cyanide’s heat kicks in quickly and can last up to 15-20 minutes. Nightshade scorches immediately, with the burn lingering up to 30+ minutes if you don’t cool off the mouth.

What food best balances out the heat?

Rice is a neutral base for the sauces. Beans, pasta, bread, and yogurt also complement the heat. Grilled meats like chicken can work if sauces are used sparingly. The simpler the food, the better it absorbs the sauce flavors.

Concluding Thoughts After Testing Lance Reddick’s Hot Sauces

Lance Reddick managed to create three intensely flavored hot sauces that each bring something unique to the table. Arsenic provides an enjoyable slow burn, Cyanide ups the heat with its Scorpion kick, and Nightshade is strictly for extreme spice fans.

It’s clear Reddick crafted these sauces with fellow chili-heads in mind. Each balances flavor and burn in its own way. Arsenic has the most accessible heat level for hot sauce novices, while Cyanide and Nightshade pack truly scorching fire.

Trying all three sauces makes one thing definitively clear – Lance Reddick takes his love of spicy heat seriously! I strongly recommend the Arsenic and Cyanide sauces for fellow hot sauce enthusiasts open to experiencing new flavors and levels of burn. Nightshade should be sampled with care and respect.

Overall, Reddick managed to develop a line of sauces that deliver both unique taste combinations and gradually increasing levels of spice. While not for the faint of heart, his nuanced recipes reflect a clear passion for complex, fiery flavors. Thanks for turning me on to your scorching sauces, Lance!

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