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Marshall’s Haute Sauce Whiskey Smoked Ghost is a hot, booze-kissed sauce: onions get a long, slow roast in Uncle Nearest 1856 Whiskey and apple cider vinegar, while dates and ghost peppers get a long whiskey soak too, for a silky-smooth, slightly smoky, tangy and sweet sauce with an unmistakable whiskey bite.
It was the sixth sauce on Season 22 of Hot Ones. Try it on grilled meats and roasted root vegetables. Marshall’s Haute Sauce is Sarah and Dirk Marshall’s family business in Portland, Oregon, making small batches since 2011 with produce from local farms.
Size: 5 fl oz
How it tastes
Made with
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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 Whiskey Smoked Ghost 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
Small-batch hot sauces from Portland, Oregon, made with fresh, local produce and plenty of imagination.
Marshall’s Haute Sauce is known for inventive combinations like Serrano Ginger Lemongrass, Habanero Carrot Curry, Whiskey Smoked Ghost and Tart Cherry Malört & PBR Pickled Scorpion Pepper. There’s also a Red Chili Lime, a Cherry Bomb pepper sauce and a smoked habanero barbecue sauce, plus a sampler that makes an easy gift.
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.
Ghost pepper
Grilled Meats
Tacos
Mexican
Soup
Tofu