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In...
Death Sauce has been seen on Fox News, Regis and Kathy Lee show, CNBC Money, NY Daily News, Rolling Stone Magazine - Aug. '97, Mens Journal - Feb. '98 WCBS radio, E-Network Talk Soup, and so much more!!!
As seen in Rolling Stone Magazine, Aug. '97...
- Blair's
Death Rain
Imagine Dresden in a bottle and you're approaching the blitzkrieg strength of Blair's Death Rain - "The hottest dry spice," the packaging half-brags, "on Planet Earth." Part of a line of seasonings aimed at those who like pain with their fries (Death, Sudden Death, After Death), Death Rain is 70 times hotter than a jalapeno. Death Rain's inventor has to wear a protective suit and a respirator when he mixes the stuff. To those who'd walk with fire, Death Rain's label includes this cautionary note: "Avoid any and all contact with sensitive body parts." Napalm, anyone?
As seen in the NY Daily News...
- Scary
Spice
Meet the maker of Blair's Death Sauces - a man with a fire in the belly
Blair has what is perhaps an unusual goal for a maker of food products: He wants to hurt you. And he wants you to enjoy it.
Blair is the mastermind behind Blair's Death Sauces, a growing line of nuclear concoctions so potent they make Tabasco look like peppermint ice cream. So potent that Blair has to wear a bodysuit and a respirator to make them in his Highlands, NJ headquarters.
So potent that he says his Sudden Death sauce matches any on Earth for sheer firepower.
"Absolutely," he says. "I'll put my Sudden Death next to anything."
Blair started the Death Sauce line three years ago, but his interest in making tongues sizzle dates to 1990, when he was the owner of a Jersey Shore restaurant. Aggravated by late-night drunks, he started goading them to down chicken wings made with his palate-punishing homemade sauce.
"I'd say, 'If you can eat this sauce I'll give you another drink," he recalls. "Not many of them had another drink."
Soon, adventurous eaters started showing up to take Blair's Wings of Death challenge; Eat four wings and get them for free. (First, though, they had to sign a waiver.) Fewer than one in 100 managed it, says Blair.
That original sauce, Blair's Death Sauce, is now the mildest he makes. Next came the even more scalding After Death. But even that pales in comparison to Sudden Death, which Blair introduced last year along with Death Rain, which he bills as the world's hottest dry spice.
Still, that's still not his most piquant product. That honor goes to the new 2 a.m. Reserve, which at $25 a bottle is the equivalent of a small-batch bourbon for the hot sauce connoisseur. At 100 times hotter than a jalapeno pepper, it is, he says, "far off the scale."
Blair's sauces are all-natural -- the source of all that scorch is habanero peppers from Mexico's Yucatan Peninsula, processed into concentrated form.
New York City hasn't proved a particularly "hot" market for Blair, who sells most of his sauce in warmer climes -- mostly New Orleans, California, and Florida -- but he believes that's about to change.
Whether it will remains to be seem, but either way, Blair's Death Sauces beg the question: Why would anyone want to eat this stuff? Where's the attraction in a condiment so savage it comes with a warning label?
One reason, says Blair, is "the challenge, without a doubt." But mainly, he adds, "It's fun. It adds excitement to food. You can take a regular pot of chili and put some Sudden Death in it, and it's a whole new world."
- Blair's
Death Rain
