Torchbearer Sauces Honey Badger Honey Mustard 148ml

$23.99

In Stock

Best Before: 21 September 2026

Description

The crew at Torchbearer Sauces know how to up the heat without sacrificing flavour, and this sauce’s potent mix of Scorpion peppers and Carolina Reapers combined with honey and mustard is all the proof you’ll need.

Like a souped up version of the honey mustard you dunked your chicken nuggets in as a kid (no judgements if you never stopped), this sauce is another testament to Torchbearer’s deft use of craveable flavours, big heat and their signature silky smooth texture. Pepper heads will enjoy this with chicken tenders, roast pork, and crispy brussel sprouts.

Gluten free.

Featured on Hot Ones Season 14.

Ingredients: Apple Cider Vinegar, Scorpion Pepper, Honey, Distilled White Vinegar, Water, Canola Oil, Brown Sugar, Mustard Powder, Carolina Reaper Pepper, White Sugar, Cayenne Pepper Powder, Black Pepper, Turmeric, Mustard Seed, Granulated Garlic, Salt, Garlic.

Product Information

Country of Origin	United States
Brand	Torchbearer Sauces
Heat Level	Extremely Hot
Size	148ml
EAN	855090001808

Brand

Torchbearer Sauces

TorchBearer Sauces was founded by Vid, Ben, and Tim, three guys in their 20s with a knack for creating tasty condiments, fiery hot sauces, and tasty recipes with them. Besides creating a range of table sauces and enough recipes to fill a book, TorchBearer has also been turning heads with the world’s first habanero cheesecake. So how did TorchBearer start, you ask? Well, like many great inventions, the sauce itself started as a fluke. Vid and Ben just happened to have lots of extra habaneros in their gardens that they didn’t want to go to waste. As a result, they decided to create a habanero preserve. Little did they know that it ended up tasting better than anything on the market —so, naturally, they decided to share a good thing. The three guys took a few days off work, drove from Pennyslvania to Texas—and back (over 72 hours!)—and picked up 666 pounds of habanero peppers. They spent two weeks of chopping, bagging, and freezing the peppers so they’d have enough for the upcoming winter. It wasn’t long before they were making all the sauces themselves, by hand. Armed with temporary labels and their first full batch of sauce, it was now time to see if the world was ready. The guys went down to the Cajun Hot Sauce Festival in Louisiana and won three national awards with their sauces. More awards started coming and it wasn’t long before the word started getting out.