Zuzu's 7-Pot sauce presented by Dawson's Hot Sauce is a unique blend of peppers, fennel, and sambuca. You can tell this sauce, as compared to its competitors throughout this R&D process among the myriads of other sauces out there - is a pepper-based sauce; i.e., you can taste the peppers first, before anything else (and it reminds me of a red pepper based sauce - Romesco - that my wife makes). This sauce uses a red bell pepper as its base and builds on that using 7-pots (one of my favorite peppers), so it starts a bit earthy because of the peppers, and a sweetness, because of the peppers and fennel (maple adds). The taste straight after pepper is the anise/licorice notes from the fennel and sambuca - fennel is one of my favorite flavors, and I have a few ferments soaking (2 years now) with fennel bulbs added but have yet to make them - both anise and licorice-esque fennel are, in my opinion, an acquired taste. If you like the flavor of Italian sausage - that's fennel - though I like my fennel raw, so it carries a more black licorice flavor than anise. That said, we just made a flat (13x9x3) of fresh eggplant parm - I did up some Italian sausage (fresh made with natural casing) on the side since my babe does not care for the flavor, so i also made some chicken schnitzel (next evolution of parm'd convergence!). This sauce was a killer addition on parm; killer on 'za too, really any type of tomato gravy, you can't go wrong - pho bo would be great with this sauce, crispy pork belly, I may have to try this on a smoked duck. Ingredients: Red [bell] Pepper; 7-Pot Mash (7-Pot Peppers, Vinegar); Garlic; Sugars (Maple Syrup); Vinegar; Extra Virgin Olive Oil; Sambuca; Fennel Seed; Ghost Pepper; and Sea Salt Look at that list - clean and sharp. Now, I would give this sauce ~150k-200k SHU, but.... this one was featured on Hot Ones (season 22, sauce 9), so I looked it up. They rate this sauce at 620k SHU! So, I am conflicted on their accuracy vs mine. If they are accurate in noting this sauce at 620k, then I am broken and would also mean all but one of my recipes start at a base-level of 800k, hahahaha. I will stick with my assessment for heat, if you choose to try this sauce, I am very curious to know your assessment of its heat. It is time - cherries are in-season, I have two-dozen plants in the ground and am short on room for fermenting, thus the R&D for a new sauce this year in addition to my tried-and-trues. eat. the. heat. It's good for you. -slainte mhaith!