Bushwick Kitchen and Angry Orchard teamed up to create a trio of hot sauces inspired by hard ciders. The Angry Orchard inspired-hot sauces include Crisp Apple Jalapeno, Peach Mango Scotch Bonnet and Strawberry Jalapeno, each of which is based on a different cider from the brand's crisp and refreshing lineup. As Daniel Doll, CEO of Bushwick, describes, "Angry Orchard's hard ciders offer sweetness and an edge that brings the best collaboration with our flavorful heat."
The sweet and spicy hot sauces offset the heat of serrano and jalapeno peppers with apples straight from Angry Orchard's 60-acre apple orchard in New York's Hudson Valley. The versatile Peach Mango Scotch Bonnet, enhanced with coriander, cumin and ginger, can be used for adding heat to everything from meals to mixed drinks.
What Makes This Trend Stand Out
- Fruit-inspired Hot Sauces
- Exploring the use of fruits in creating hot sauce flavors to provide varying levels of sweetness and heat intensity.
- Collaborative Flavors
- Utilizing the flavors of complementary brands to create unique and flavorful condiments.
- Versatile Hot Sauces
- Offering hot sauces that can be used for multiple purposes, such as enhancing the flavor of meals or mixed drinks.
Sectors Adopting This
- Food and Beverage
- Incorporating non-traditional ingredients in producing innovative flavors to expand the condiments market.
- Co-branded Products
- Exploring opportunities for collaborations between brands to produce specialty condiments or other products.
- Hospitality
- Leveraging versatile hot sauces that can be used in various menu items or beverages to enhance customer dining experiences.
