Canada continues to provide proof that they’re on board with hot & spicy food…even in the eastern maritime provinces. Check out this article from The Guardian, out of Prince Edward Island, which talks about one Canuck’s love of hot sauces. Funny thing, though…we think we know who the only commercial grower in North America of Red Savinas in Indiana happens to be.

Charlottetown drum crafter Amiel LeBlanc brews up four sizzling hot sauces to torch the tongues of like-minded hot sauce aficionados.
MARY MACKAY
The Guardian

Some like it hot.

But hot sauce lovers like it hotter.

And Amiel LeBlanc of Cardigan has ignited his love of tongue-sizzling hot sauces into a business with four fiery delights made with the raging heat of the trademarked Red Savina habanero peppers.

“It’s the hottest habanero in the world,” this P.E.I. drum crafter says from his Funkfactory Drum Shop in Charlottetown where a Wall of Fire section is devoted to his sauces and other specialty brands.

To put the heat into perspective, on the Scoville heat units scale, a jalapeño pepper rates at 2,500 to 8,000, but a Red Savina habanero is a scorching 580,000. And the Red Savina extract that LeBlanc uses in his Give ’Er sauce is 1.5-million Scoville units.

LeBlanc brewed his first big batch of hot pepper sauce nearly eight years ago to send some to a Island friend out west.

He bottled up the rest for Christmas gifts.

Production really heated up when he presented some sauces along with his drums at craft shows a few years ago.

He now produces a series of four sauces: a garlic-flavoured Simply Savina, a mustard-based Yellow Devil, the extra-extra hot Give ’Er Sauce and a mango-peach sauce called Mango Madness.

LeBlanc initially bought his peppers at local stores.

“Then when I was making bigger batches I was going to every Superstore and Sobeys on the Island, literally driving up to Summerside to clean all of them out,” he says.

“Obviously that wasn’t very efficient if you need to do some production before the Christmas shows and they don’t have any peppers.”

He tracked down the only commercial grower in North America of Red Savinas in Indiana who now provides him with a Red Savina mash.

Click here to read the rest of the source article from The Guardian

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