BLUES HOG: Whiskey Blues BBQ Sauce – 623g

A whiskey-forward sauce with real bark-and-glaze credentials

Whiskey Blues is Blues Hog's newest Choice of Champions release — a bourbon-inspired BBQ sauce built for cooks who want more than smoky-sweet. It's for the steak-and-ribs crowd who like a sauce with a bit of depth to it, and it nails the late-baste glaze on just about anything that hits the grill.

The flavour

It opens on tomato and brown sugar, sweet and familiar. The middle turns interesting fast — real whiskey extractives, cinnamon and apple push through with a warm, oak-toned depth, backed by a Worcestershire savouriness. It finishes smoky and rounded, with a natural hickory smoke note and a little lemon lift to stop it going flat.

How to use it

• Baste steaks or a whole brisket late so the sugars don't catch before the crust sets.
• Glaze pork ribs or a rack of wings for the last 10–15 minutes on the grill.
• Use as a finishing sauce for smoked chicken or grilled fish.
• Stir a spoonful through mayo for a whiskey-glaze burger sauce.
• Warm gently and serve as a dipping sauce for chips or onion rings.

In the bottle

A dark, glossy mahogany-brown sauce with a thick, clingy pour — built to sit on the meat, not run off it. Squeeze bottle with a flip-top nozzle for easy basting straight from the bottle.

Ingredients & Dietary

Ingredients: Ketchup (tomato concentrate from vine-ripened tomatoes, sugar, distilled vinegar, salt, less than 2% of: spices, onion powder, natural flavours), medium brown sugar, apple cider vinegar, sugar, water, spice blend (spices including paprika, salt, dehydrated garlic and onion, and not more than 0.5% silicon dioxide added to prevent caking), whiskey smoke flavour (water, natural hickory smoke flavour), whiskey (glycerin, bourbon whiskey extractives, water, vegetable and fruit), cinnamon, Worcestershire powder (Worcestershire sauce [vinegar, sugar, salt, maltodextrin, spice extract, yeast extract, spices, garlic], caramel colour, spice extract, garlic powder, onion powder), lemon juice concentrate, less than 2% of sodium benzoate (preservative), granulated garlic.

Dietary: Gluten free (brand claim on pack). No high fructose corn syrup. Ingredients transcribed from the physical label — always check the physical label for the most current allergen information.

The Rub Smuggler's Verdict

Every fridge needs one sauce that can go steak, ribs or wings without missing a beat — that's Whiskey Blues. Baste it on late so the brown sugar doesn't catch, then let the glaze set a minute before you cut. Run Butchers Axe Bullseye Beef Rub on the meat first and keep a jar of Tracklements Strong English Mustard off the books for the plate.

Questions answered

How hot is it? Not hot at all — Whiskey Blues has no chilli, just whiskey-oak warmth and a background smokiness.

Is it gluten free? Blues Hog states it's gluten free on the label; always check the physical label for the current allergen statement.

How do I use it? As a late baste, a finishing glaze, or a dipping sauce — brush it on in the last 10–15 minutes of cooking so the sugars don't burn.

Where is it made? Made in the USA, distributed by Blues Hog, LLC of Washington, Missouri.