In stock, ready to ship
Taxes and shipping calculated at checkout.
HEAT LEVEL: HOT-EXTRA HOT
Featured on Season 23 of HOT ONES
Layering our signature Mexican Chile Peppers into our hottest sauce to date, this Tangy-Smoky-Sweet sauce balances a bourbon whiskey bite, dark amber maple syrup made in Vermont, and earthy smoky chile Moritas with a slow building Heat from fiery Carolina Reapers. Chileheads, rejoice, cause this one’s for you.
Try on: Wings, Ribs, a nice Steak, drizzled over Mac'n'Cheese or Baked Potatoes
How it tastes
Made with
Orders ship within 48 hours from the USA. Free shipping on orders over $75; below that a calculated rate is shown at checkout. See our shipping policy and refund policy.
Buy it with
Two more small-batch sauces to try alongside this one. Uncheck anything you don’t want.
Hot sauce of the month club
If Morita - Bourbon Maple Reaper 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
About the maker
Mexican hot sauces from Brooklyn, created by chef Julio Mina and Diana Kuan and born at their Williamsburg restaurant, Cantina Royal.
Every sauce gets its heat from real chiles, never extract. Tomasa, made with charred manzano and habanero, was featured on Hot Ones, and the lineup also includes the everyday Yaya, Chechare with green chiles in aged vinegar, smoky-sweet tamarind Tamaulipeka, turmeric and tarragon Resilience, and Morita, a bourbon maple reaper sauce.
Carolina reaper
Garlic
Wings
Ribs
Steak
Mac and Cheese
Baked Potatoes