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Culley’s Firewater is a hot, premium blend of Smokin’ Ed’s Carolina Reaper and Trinidad Scorpion Butch T chiles fused with Mexican tequila, lime juice, palm sugar, ginger and garlic, with traditional Mexican notes behind the heat.
It was the seventh sauce on Season 7 of Hot Ones, and Culley’s says it won the XXX Hot category of the 2016 NYC Hot Sauce Expo’s Screaming Mimi Awards. Try it in a Bloody Mary, on pizza or on wings.
Size: 5 fl oz
How it tastes
Made with
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Hot sauce of the month club
If Firewater 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.
Reviews
Tried it? Tell other heat seekers how it tastes and how hot it really runs.
About the maker
Award-winning hot sauces from New Zealand, started in 2011 by chef Chris Cullen at the Clevedon markets south of Auckland.
Culley’s numbered range makes it easy to pick your heat, from Verde #3 and Mexican Chipotle #4 through Sriracha #5 and Caribbean Tropical #7 to Chipotle Reaper #8 and Carolina Reaper #10. At the top sits Brutality, a small-batch superhot made with a trio of the world’s hottest chiles. There’s a mild wing sauce too.
What hot actually means
30,000–350,000 SHU on the SCOVILLED scale. Habanero territory: heat that lingers, with room left for flavor.
Newer to heat? Start with medium instead.
Carolina reaper
Trinidad scorpion
Lime
Garlic
Bloody Marys
Pizza
Wings