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Grande Réserve-Grande Réserve - sauce piquante - hot sauce - Sauces piquantes-La Pimenterie
Grand Reserve-Grand Reserve

Grand Reserve-Grand Reserve

Fermented hot sauce, aged in bourbon barrels. Limited edition. A hot sauce crafted to the highest standards, born from a blend of Cayenne, Habanero, and Scorpion peppers, then aged for over 18 months in bourbon barrels. The slow fermentation, followed by a long maturation in the barrel, gives it a remarkable aromatic depth.
€12,20 EUR €19,99 EUR
In stock

Contenant :  148 mL

€82.43/L
Flavor profile
Scoville scale

50000

This rating reflects the heat level of the main chili pepper used in the sauce. It is measured on a scale of 1 to 5 chilies.
Ingredients
Allergens

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Nutritional value

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DÉCOUVREZ AUSSI

Aged in oak barrels, like a fine bourbon

What makes this limited edition unique is its process. The blend of Cayenne, Habanero, and Scorpion peppers is first slowly fermented, then aged for over 18 months in bourbon barrels. This dual process of fermentation and maturation gives the sauce a controlled intensity, woody notes, and an exceptional aromatic depth, worthy of the finest spirits.
Long_fort

Long Fort

The Long Fort chili, often bright red when mature, is a staple of Quebec markets. Long and slender, it offers a clean heat (500 to 2,500 SHU) without masking other flavors. Widely used in artisanal sauces, it adds zest, vibrancy, and a vegetal touch.

50000

Barbecue

Fish

Salad

INGRÉDIENTS

Sea Salt

The little magic powder from the ocean. It is used to enhance the flavor of food and create tension with spiciness. It provides a salty taste and unique depth.

Vinegar

It is used for its bright, tangy flavor and white wine notes, which pair perfectly with chili peppers. It adds finesse and depth.

PRODUCTEURS

QUÉBEC

Nos sauces sont entièrement cuisinées à Montréal, avec des piments soigneusement sélectionnés. Chaque bouteille incarne notre passion pour le goût vrai, le feu bien dosé et le respect du terroir. C’est notre façon de mettre en bouteille tout notre savoir-faire, un piment à la fois.