I met the owner of Walkerswood at the SF Fancy Food Show last January and had the opportunity to try all of their products. I had the same impression about the heat, but none-the-less they were most all very good. There was a guy standing there with me who asked if the sauces are really that hot. I said no. He tried this same sauce and I thought he was going to explode. That’s the thing about heat. It’s all relative and subject to many factors.

Hey Justin, how did the sauce smell ? Could you describe the flavor and aftertaste ? ie. vinegary, predominantly peppers, garlic, scallion ?

Not much of a review!!! Whats going on?..Wher have all the good reviewer gone?

the truth on 8/7/2007 at 7:59 pm said:

Not much of a review!!! Whats going on?..Wher have all the good reviewer gone?

Ouch! Truth.

Sam on 8/7/2007 at 8:28 pm said:

Ouch! Truth.

Sorry Sam..But ts just hard to do a review when you are mainly into extracts.For me I need more details..but nice try anyway maybe next time. Stick with what you know!!!

the truth on 8/7/2007 at 8:56 pm said:

Sorry Sam..But ts just hard to do a review when you are mainly into extracts.For me I need more details..but nice try anyway maybe next time. Stick with what you know!!!

I hear that, but if you use some more constructive criticism, such as asking the questions that weren’t answered for you it will end up as a better review for everyone. I wasn’t satisfied with the review either, I didn’t comment until I thought about it for awhile. I personally avoid extracts and preservatives when possible. I think that Justin needed to know what other info we wanted to hear. Keep in mind this is just my opinion. Justin I think your review needed a little work , but don’t take it the wrong way. Whether you like something or not be honest. Original flavor and great aftertaste are not descriptive enough for me to decide I have to have it. Let us know how it tasted. Above all don’t give up on reviewing. Thank you.

Please keep in mind all comments on this review go directly to Justin’s email.

Its all a learning process right guys????

Good first review Justin but you’re probably gonna have to step it up a notch as far a details go otherwise your gonna end up with a mailbox full of slack from these guys! lol

I personally would need a more detailed description of what it tatses like in order to be lured into purchasing this product. I also agree with Gildo as far as the heat the heat index goes, but any chilhead knows that already! To each his own……

Welcome!

kristi on 8/7/2007 at 9:58 pm said:

Its all a learning process right guys????

Good first review Justin but you’re probably gonna have to step it up a notch as far a details go otherwise your gonna end up with a mailbox full of slack from these guys! lol

I personally would need a more detailed description of what it tatses like in order to be lured into purchasing this product. I also agree with Gildo as far as the heat the heat index goes, but any chilhead knows that already! To each his own……

Welcome!

Yes!, what she said!

kristi on 8/7/2007 at 9:58 pm said:

Its all a learning process right guys????

Good first review Justin but you’re probably gonna have to step it up a notch as far a details go otherwise your gonna end up with a mailbox full of slack from these guys! lol

I personally would need a more detailed description of what it tatses like in order to be lured into purchasing this product. I also agree with Gildo as far as the heat the heat index goes, but any chilhead knows that already! To each his own……

Welcome!

I agree. It’s a learning process to write reviews. When I first started with hot sauces it was all about the extracts. Now….not so much.

Keep em coming Justin!

Anthony on 8/7/2007 at 10:06 pm said:

I agree. It’s a learning process to write reviews. When I first started with hot sauces it was all about the extracts. Now….not so much.

Keep em coming Justin!

And for me its the opposite. Never got a good taste from the sauces we tried that were made with extracts and that is what inticed THT to make sauces with good heat but from natural sources. Granted some would say we have not gotten the the heat level that a novice chilihead may seek, but its what WE were looking for. This is not to say there aren’t sauces made with extract that aren’t great. It just wasn’t what we were after. Again, to each his own.

Ok before anyone says anything about my spelling, I know its “enticed” I do pride myself on being the spelling bee queen in 3rd grade so…. lol

the truth on 8/7/2007 at 7:59 pm said:

Not much of a review!!! Whats going on?..Wher have all the good reviewer gone?

Ouch!

I will try to go more into detail in my future reviews, at the time of writing it I thought I was doing a good review, but now after reading your comments and reading over my review again, I can see I missed a lot. Someone mentioned that its hard to write a review on non extract sauces when all you really eat is extracts, and although I thought I was doing a good review at the time I can see how this may be the case. It was asked if it tasted like scallion, and to be honest I don’t know what that is or what it tastes like, so if that’s the dominant flavor of this sauce it would be hard for me to describe it. I really enjoy righting these reviews, I have about 60 bottles of unopened sauce in my cabinet, and when I started I told nick that he didn’t need to send me any sauce, I was willing to get my own to review because I’m not doing it for the free sauce, I signed to be a part of this hoping I could be entertaining and helpful when trying to decide what sauces you want to try. I’m going to take all the criticism and try to focus on my week points to give you better reviews. Maybe I need to just wait to be a reviewer until after I have eaten more non extract sauces and I am more familiar with a larger variety of flavors and seasonings so that I can identify them and describe the taste of the sauces to you better. Like I said before I love doing this, but I also cant help but think about the manufacturers that send there sauces in to be reviewed and end up having a crappy job done on them by someone that is not capable of giving them the review they deserve. The rest of my reviews I am going to really focus more on giving a better description, and I want any feedback you have on how good of a job I am doing whether good or bad. I understand that you cant say I’m doing a good job just to try not to hurt my feelings any more than I can say a sauce is good just to try not to hurt a manufacturers feelings, and I’m open to all criticism. If after I do a few more reviews it just isn’t getting any better I will have my name taken of the list of reviewers, and maybe try again when I am more experienced.

That may be one of the most “mature” responses to criticism I’ve ever seen on this site

Sounds like you’ve got the right idea Justin. If you’re doing it for the right reasons and are genuinely interested in improving, then I think you will. That’s how I’m trying to approach writing reviews. It’s actually more difficult than I expected, and probably harder than most readers realize!

Like kristi said, it’s a learning process…

Ethan on 8/8/2007 at 7:03 am said:

That may be one of the most “mature” responses to criticism I’ve ever seen on this site

Sounds like you’ve got the right idea Justin. If you’re doing it for the right reasons and are genuinely interested in improving, then I think you will. That’s how I’m trying to approach writing reviews. It’s actually more difficult than I expected, and probably harder than most readers realize!

Like kristi said, it’s a learning process…

Here, here!! Wow, nice response, see you’ve got it in you to give a good honest review!!!! Just look at your response, perfect! Can’t wait for the next one Justin.

kristi on 8/8/2007 at 7:16 am said:

Here, here!! Wow, nice response, see you’ve got it in you to give a good honest review!!!! Just look at your response, perfect! Can’t wait for the next one Justin.

What she said

Justin on 8/8/2007 at 4:22 am said:

I will try to go more into detail in my future reviews, at the time of writing it I thought I was doing a good review, but now after reading your comments and reading over my review again, I can see I missed a lot. Someone mentioned that its hard to write a review on non extract sauces when all you really eat is extracts, and although I thought I was doing a good review at the time I can see how this may be the case. It was asked if it tasted like scallion, and to be honest I don’t know what that is or what it tastes like, so if that’s the dominant flavor of this sauce it would be hard for me to describe it. I really enjoy righting these reviews, I have about 60 bottles of unopened sauce in my cabinet, and when I started I told nick that he didn’t need to send me any sauce, I was willing to get my own to review because I’m not doing it for the free sauce, I signed to be a part of this hoping I could be entertaining and helpful when trying to decide what sauces you want to try. I’m going to take all the criticism and try to focus on my week points to give you better reviews. Maybe I need to just wait to be a reviewer until after I have eaten more non extract sauces and I am more familiar with a larger variety of flavors and seasonings so that I can identify them and describe the taste of the sauces to you better. Like I said before I love doing this, but I also cant help but think about the manufacturers that send there sauces in to be reviewed and end up having a crappy job done on them by someone that is not capable of giving them the review they deserve. The rest of my reviews I am going to really focus more on giving a better description, and I want any feedback you have on how good of a job I am doing whether good or bad. I understand that you cant say I’m doing a good job just to try not to hurt my feelings any more than I can say a sauce is good just to try not to hurt a manufacturers feelings, and I’m open to all criticism. If after I do a few more reviews it just isn’t getting any better I will have my name taken of the list of reviewers, and maybe try again when I am more experienced.

A scallion is a green onion.

Justin on 8/8/2007 at 4:22 am said:

I will try to go more into detail in my future reviews, at the time of writing it I thought I was doing a good review, but now after reading your comments and reading over my review again, I can see I missed a lot. Someone mentioned that its hard to write a review on non extract sauces when all you really eat is extracts, and although I thought I was doing a good review at the time I can see how this may be the case. It was asked if it tasted like scallion, and to be honest I don’t know what that is or what it tastes like, so if that’s the dominant flavor of this sauce it would be hard for me to describe it. I really enjoy righting these reviews, I have about 60 bottles of unopened sauce in my cabinet, and when I started I told nick that he didn’t need to send me any sauce, I was willing to get my own to review because I’m not doing it for the free sauce, I signed to be a part of this hoping I could be entertaining and helpful when trying to decide what sauces you want to try. I’m going to take all the criticism and try to focus on my week points to give you better reviews. Maybe I need to just wait to be a reviewer until after I have eaten more non extract sauces and I am more familiar with a larger variety of flavors and seasonings so that I can identify them and describe the taste of the sauces to you better. Like I said before I love doing this, but I also cant help but think about the manufacturers that send there sauces in to be reviewed and end up having a crappy job done on them by someone that is not capable of giving them the review they deserve. The rest of my reviews I am going to really focus more on giving a better description, and I want any feedback you have on how good of a job I am doing whether good or bad. I understand that you cant say I’m doing a good job just to try not to hurt my feelings any more than I can say a sauce is good just to try not to hurt a manufacturers feelings, and I’m open to all criticism. If after I do a few more reviews it just isn’t getting any better I will have my name taken of the list of reviewers, and maybe try again when I am more experienced.

Hang in there, you’ve got the right attitude.

Justin on 8/8/2007 at 4:22 am said:

I will try to go more into detail in my future reviews, at the time of writing it I thought I was doing a good review, but now after reading your comments and reading over my review again, I can see I missed a lot. Someone mentioned that its hard to write a review on non extract sauces when all you really eat is extracts, and although I thought I was doing a good review at the time I can see how this may be the case. It was asked if it tasted like scallion, and to be honest I don’t know what that is or what it tastes like, so if that’s the dominant flavor of this sauce it would be hard for me to describe it. I really enjoy righting these reviews, I have about 60 bottles of unopened sauce in my cabinet, and when I started I told nick that he didn’t need to send me any sauce, I was willing to get my own to review because I’m not doing it for the free sauce, I signed to be a part of this hoping I could be entertaining and helpful when trying to decide what sauces you want to try. I’m going to take all the criticism and try to focus on my week points to give you better reviews. Maybe I need to just wait to be a reviewer until after I have eaten more non extract sauces and I am more familiar with a larger variety of flavors and seasonings so that I can identify them and describe the taste of the sauces to you better. Like I said before I love doing this, but I also cant help but think about the manufacturers that send there sauces in to be reviewed and end up having a crappy job done on them by someone that is not capable of giving them the review they deserve. The rest of my reviews I am going to really focus more on giving a better description, and I want any feedback you have on how good of a job I am doing whether good or bad. I understand that you cant say I’m doing a good job just to try not to hurt my feelings any more than I can say a sauce is good just to try not to hurt a manufacturers feelings, and I’m open to all criticism. If after I do a few more reviews it just isn’t getting any better I will have my name taken of the list of reviewers, and maybe try again when I am more experienced.

Thats the attitude! Well said!

Hey, don’t “Wes out” on us Justin. You’ve got the right attitude, so just knuckle down and have another go at it. Extract sauces or not, the bottom line is these are fiery food products that we review and the same reviewing techniques and principles can be applied to anything that is thrown at you. You may want to go back into the archives and see what past reviewers have covered as far as content to get an idea of format. If you are not sure of an ingredient, just look it up online. Chances are you’ve actually heard of it or eaten it before, even if you are not familiar with the name used on the ingredients list, i.e., scallions are another name for green onions and you’ve certainly had green onions before. Some very basic things most people want to read about in a review are aroma, viscosity, appearance, taste, heat and applications. If you cover those in simple detail you should be good to go. Good luck with your future reviews.

Gildo on 8/8/2007 at 1:24 pm said:

Hey, don’t “Wes out” on us Justin. You’ve got the right attitude, so just knuckle down and have another go at it. Extract sauces or not, the bottom line is these are fiery food products that we review and the same reviewing techniques and principles can be applied to anything that is thrown at you. You may want to go back into the archives and see what past reviewers have covered as far as content to get an idea of format. If you are not sure of an ingredient, just look it up online. Chances are you’ve actually heard of it or eaten it before, even if you are not familiar with the name used on the ingredients list, i.e., scallions are another name for green onions and you’ve certainly had green onions before. Some very basic things most people want to read about in a review are aroma, viscosity, appearance, taste, heat and applications. If you cover those in simple detail you should be good to go. Good luck with your future reviews.

AMEN

I don’t know if anyone here has been to the Bahamas for and has witnessed a “junkanoo” but it’s a darn good time if you’re ever there when it happens on December 26th (boxing day).

I wondered about the name of this, but it seems that the Jamaicans spell it differently, like the name in the sauce. It seems to be more celebrated in the Bahamas, but the description appears to be the same although there is no date mentioned with the Jamaican spelling.

I really really like the Walkerswood jerk rub. Make sure to try the thick pastey stuff, not the thin “marinade” - just slather it all over some chicken thighs and drums, making sure to get it under the skin, and grill or broil them.

You can taste the scotch bonnets, but the heat is not really strong.

It’s a great flavor.

I’ll have to try the Jonkanoo sauce.

i havent tried the jerk seasoning yet because i want to go to a store that speciallizes in outdoor/camping like maybe gander mountain or something and see if i can find the type of wood traditionally used for jerk cooking. (pimento wood sounds right but i might be thinking of something else) i have a smoker and want to do it the way it was ment to be done. i love scotch bonnets though, my plants should be rippining soon.