The Trinidad Scorpion has a heat index of 1,200,000-2,009,000. It has a slow bloom, taking about 10 seconds for the first tingle, then it moves to the back of the throat with nice burn that lasts for about 30 seconds. 
 
Made with peppers, fruit and spices, this hot sauce has a wonderful flavor profile and is not your typical vinegar-based sauce. The peppers for each sauce are fermented for up to 3 weeks to bring out the peak flavor of the pepper and mellow them just slightly.
 
The sauces are shelf stable at room temperature until opened. Then they are stable in the refrigerator until you finish the bottle!