English Pub - Black Currant & Malt Vinegar Wing Sauce

English Pub – Black Currant & Malt Vinegar Wing Sauce is sharp, dark, and unapologetically proper.

This isn’t candy-fruit glaze. It’s structured black currant depth balanced with real malt vinegar bite — built like something you’d find brushed over crispy wings in a brick-and-timber pub.

The first impression is malt vinegar — nutty, rounder than cider vinegar, with unmistakable British character. Then black currant comes forward: dark berry, slightly tart, and rich without being sweet. It adds color, body, and layered fruit complexity.

The fermented red pepper backbone anchors the sauce with tang and depth. Roasted garlic reinforces the savory core. A touch of brown sugar supports the currant without tipping it into syrup. Butter integrates the acidity and gives proper cling.

Habanero heat builds slowly underneath the vinegar edge. Cracked black pepper sharpens the finish. The result is bright up front, dark in the middle, and steadily warming on the back end.

Built for crispy wings, grilled chicken thighs, pork sausages, pub sliders, and even brushed lightly over roasted root vegetables.

Dark berry. Malt sharpness. Clean rising burn.

• Heat Level: 7 / 10 (Hot)

• Estimated SHU: 20,000–30,000