This is actually an interesting variation from the normal run-of-the-mill sauces that I do, since it's made with a vague attempt at a Scottish twist. Scomac aren't really a name I'd associate with chilli sauces, or sauces of any kind (or... well, anything else for that matter). As far as I can make out they sell packaged seafood and derivative Whisky products - in fact, I strongly suspect the decision to use Scotch Bonnets was driven almost entirely from a desire to make a pun on Scotch Whisky.
Still, my curiosity was piqued, so when I spotted it in a local shop I bought a bottle. I'm a little at a loss as to how to introduce it, because I've not really come across a chilli sauce like this before. It's difficult to avoid comparisons to that great provender of South Yorkshire, Henderson's Relish (roughly similar to Worcestershire Sauce, for those of you who sadly come from other parts of the UK - for those further afield... uh... kind of like sweet and spicy soy sauce?). Like Henderson's (and unlike Worcestershire), it's vegetarian, and... well, I'm not sure I can say much else without breaking into the tasting notes, so we'll crack right on.
Tasting Notes: If you've ever encountered Henderson's Relish, you'll have a good idea what this sauce is like. Watery and pungent, a rich dark brown, it has a sweet, slightly spicy smell to it. Vinegar features heavily, and I think there's some cinnamon in there too. It does however have some texture to it; finely ground spices suspended in the liquid (so remember to give it a good shake before you use it!). Flavour wise it is quite close to Henderson's or Worcestershire sauce, but has a twist of something a bit more exotic to it. Oddly enough, it's not the chilli, but the other spices that give it that touch, and the effect is oddly reminiscent of Chilli Pepper Company's The Beast. The chilli burn is pleasant, but seems to be an afterthought, and there's no chilli flavour at all. Still, this isn't a bad thing, as the sauce has flavour in spades. It has a very slightly bitter aftertaste, a consequence of being heavily laden with spices, but feels a lot less raw than the CPC sauces did. Allegedly the sauce is made with Scotch Whisky and Scotch Whisky Vinegar (both of which I heartily approve of), but if I didn't know they were there I wouldn't be any the wiser. I think I can just detect notes of the Whiskey in the aftertaste, but only because I know it's there.
What it's Good For: Cooking. Pretty much anything you would use Henderson's or Worcestershire for, this sauce will go nicely and add a nice twist. I can see it'd also be a very nice addition to a vinaigrette. I'd be tempted to use it as a condiment (as I do with both tabasco and Henderson's), but it might be a touch too strong for that. You could use a few drops as a topping as well, but it is very runny, so only really worth it as a drop or two.
Final Thoughts: This sauce screams "gimmick". As noted above, the heat is non-specific, which slightly begs the question for why it's named after a specific breed (Scotch bonnets) if it's not either going to showcase their particular flavour, or make better use of their prodigious heat. The answer is simply because they have the word "Scotch" in the name, and I'd go further to say that this is the sole reason they even considered making a hot sauce in the first place. That's not to say that it's bad - it's actually a very nice sauce, and not a style I've ever come across before. But as is the way of gimmicks, I suspect it will fade away and never be seen again.
The Verdict: Surprisingly good condiment-style sauce, but not enough in the way of chilli. Or Whisky, for that matter.
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