Much like the artwork, Devil’s Gold is a cauldron of exotic peppers and luscious fruit, and can be summed up in two words: sweet heat.
This is probably one of the sweetest and fruitiest sauces I’ve tried, with a more than respectable heat to balance it. It’s a sauce that’s plenty of fun to experiment with, and that goes with many a dish. I’d recommend it as a spicy accompaniment to Canadian bacon on a pizza pie (hold the pineapple), a sweet and sour glaze for pork, a topper to waffles topped with butter and syrup, or a dip for eggrolls.
Though this sauce has plenty of flavor, my one misgiving is that (at least to my palate) no one fruit flavor stands out. Unlike Hellfire’s Blueberry Hell, where blueberry is the centerpiece, Devil’s Gold’s pineapple tends to get lost in the mix of other fruits (and peppers), where all that’s left is a “generic,” albeit pleasant, spicy fruit flavor. Though Devil’s Gold is spicy and tasty, I think it would benefit with only one, maybe two fruits total in its ingredients (obviously aside from the peppers themselves), with pineapple being the primary one, and, perhaps, maybe even as Devil’s Gold’s foremost ingredient. In my mind, this would make it a nice companion piece to Blueberry Hell; in this case, a sauce with an unmistakable luscious pineapple flavor, that’s followed up by an intense and enjoyable heat. As one can see, pineapple is only one of many of Devil’s Gold’s ingredients: Yellow Brain Strain, Fatali, Trinidad Yellow 7-Pot, Yellow Bhut Jolokia, Yellow Scorpion, pineapple, pears, oranges, papaya, vinegar, sugar, salt and spices.
Finally, as with all the Hellfire hot sauces I’ve tried, I’ve come to find that it’s pretty safe to “judge a book by its cover.” The colorfully creative, eye-catching labels on the bottles have always been an indication not only of quality artistry, but also of quality artisan sauces, with plenty of flavor and heat.
Be sure and check out their full line of sauces here.