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Three NC-made concoctions ready to heat up fall
If the sauce is the boss, these three local concoctions run the show. From brunch tables to tailgates, backyard barbecues and fall weekends, NC’s latest saucy deliveries bring bold flavor by the bottle. Consider this your excuse to put a little more NC in your next pour, dip or drizzle.
Gold Hen Bloody Mary Mix
And the plot chickens. … A tailgate staple and a nonnegotiable brunch requirement, the bloody mary gets a local upgrade with Gold Hen. Loaded with horseradish and organic coconut sugar and packing just the right kick, this NC-made mix ups your bloody game. Just add vodka, pile on the olives—or whatever accoutrements your heart desires—and consider your game-day cocktail handled. goldhenbloodymary.com
Slobberin’ Sauce
The great NC barbecue debate is over, with Slobberin’ Sauce offering the best of both worlds. Refined and taste-tested for over 15 years by NC State professor Chris DePerno, the ~packed~ condiment marries Eastern NC’s signature vinegar tang with the rich tomato-forward flavor of Western NC-style barbecue. The sweetest part? The officially licensed NC State sauce sports the Wolfpack seal, with a portion of proceeds supporting student scholarships. drdsbbqsauces.com
Mama Maisa’s
Some family recipes are too hot to be kept secret. Rooted in a century-old Caribbean tradition, Raleigh-based Mama Maisa’s brings island flavor to the table, packing its bottles with 50% Scotch bonnet pepper mash, balanced with curry, mustard, garlic and onion for a heated kick that doesn’t sacrifice flavor. mamamaisas.com
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