This is the product of a photo I posted a couple weeks ago labeled: Dragon's Breath. The color in the photo doesn't do the sauce justice on the gorgeous purple color it has thanks to the anthocyanins in the fruits I use. That said, there're probably questions on why the amber bottle - I am glad you asked. In my opinion, I make some gorgeous next-level gourmet hot-sauces, and my favorite medium is anthocyaninic fruit - blueberries, blackberries, cherries, etcetera, but over time, their coloring fades giving a muddy-brown disposition. This is called 'lightstruck' and is a brewers term for when beer turns 'skunky;' it is, in essence, a chemical reaction when [UV] light reacts with the originating compounds in the substance - spoilage of sorts; hence the amber glass since amber has the highest rating outside of UV glass to protect the contents from becoming lightstuck. My goal here is to test the efficacy of amber glass over time to see how much longer I can keep that color (and flavor). The goal, if this works, is when I am ready to bottle for local sales, I can feature the sauces in a clear Boston bottle (for sight and for tasting) as you see in the picture (4 oz) and then hot-pack sale items in amber bostons (4 oz - the one in this picture is 16 oz). pH was about 3.2-3.6 at bottling. Ingredients: Caribbean Habanero; Dragon's Breath; Blueberries; Blackberries; Lime Juice (fresh); Apple Cider Vinegar; Cinnamon (freshly toasted and grated); Blue Tuscan Rosemary (fresh - 2 or 3 sprigs); Maldon Salt; and RO water Grabbed a photo whilst it was cooking: [cooking](https://pic8.co/sh/TIbkJK.jpg) I have tried this on wings - it was alright, wasn't nearly as good as my cherry-reaper sauce. It goes killer on barbeque chicken, and ribs; also goes great on ham & eggs. I did add a teaspoon of ground roasted chocolate reaper right at the end, to drive up heat and add a little smokiness. I would give this sauce about 350K-425K SHU