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Burns & McCoy Devorandum is an extra hot sauce made with meats in mind: Trinidad scorpion and Carolina Reaper peppers with tart cherries, fresh shallots, orange blossom honey, cane syrup and plenty of black Lampong peppercorn, finished with ruby port wine.
Burns & McCoy pairs it with steak, duck, salmon, chicken and turkey, and warns that it’s extremely hot. It’s part of the maker’s Wrath of the Gods line, made in Fort Collins, Colorado.
Size: 5 fl oz
How it tastes
Made with
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Hot sauce of the month club
If Devorandum Cherry & Trinidad Scorpion is your speed, tell us that once and stop hunting. Set your heat level, the flavors you want, and the food you actually cook. Then a real person picks 1, 2 or 3 small-batch bottles for you every month.
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About the maker
Multi-award-winning hot sauces from Fort Collins, Colorado, many with Latin names and all built for flavor.
Burns & McCoy’s best-known sauce is Exhorresco, nicknamed “Oscar”: 7 Pot Primo with black garlic, yuzu, agave and oak-aged apple cider vinegar. Devorandum pairs cherry with Trinidad scorpion and Exitium mixes pineapple and ginger, and the range also includes Verde, Especia Roja, Gold 79 and Mango Habanero, from mild to extra hot.
Scorpion pepper
Carolina reaper
Cherry
Honey
Lemon
Steak
Duck
Salmon
Chicken
Turkey