There was a time when the iconic Cajun hot sauce was adequately spicy enough for most North Americans.
But times and palates have toughened. Chiles are being forcibly mutated to hit greater heights on the Scoville scale, leaving Tabasco fit for little more than grandma’s eggs at Cracker Barrel.
The company's not trying to hear that. It just introduced a new Tabasco Scorpion Sauce, made with scalding scorpion peppers, guava, pineapple and Tabasco. Said to be 20 times hotter than the original, the solution just hit the market and is already sold out online. Officially called the Trinidad Scorpion Butch T pepper, and taking its name from the tail-like appearance of its point, the pepper comes in a burning hot 1,463,700 units on the Scoville scale, compared to original Tabasco's 2,500–5,000. Meaning the fire from this chile has been muted somewhat in the bottle by tropical fruit.
Regardless, the strategy of embracing stylish and face-melting new peppers is clearly one that works, given the sauce's unavailability. Tabasco totally leapt over ghost peppers, once considered the fiercest in existence, to follow its hottest habanero sauce with this even spicier development.
But it’ll have to work hard to stay up to date. Though scorpion peppers were recently named the hottest peppers on earth, they’ve already been surpassed by the even more piquant Carolina Reaper, which does not look very fun to put on eggs.