Only 200 units will be available world-wide. Oakridge BBQ's Experimental Edition range embodies the highest degree of their Master Blender's art; a "no-holds-barred" approach to precise flavour development, and experimentation with extremely rare and unique ingredients. Finessing the interplay of all SIX components of taste; sweet, sour, salty, bitter, umami and heat, into a truly one-of-a-kind flavour experience. Oakridge BBQ's proprietary Extended Batch Aging process allows all the natural oils and fatty acids contained in the spices to fully marry together and mature into a single symphony of flavours. By design, due to the rarity of key ingredients, each expression of their Experimental Edition range will always be extremely limited in number and will only be produced once. Oakridge BBQ's 2016 Experimental Edition Scorpion Chile rub features a very special Trinidad Scorpion Chile from a single farmer located on the island of Trinidad and Tobago. These chiles were selected due to their extremely unique and pungent dried apricot and plum aroma and flavour. They were so blown-away by these chiles special characteristics, they felt compelled to design a new rub around them just to showcase their truly one-of-a-kind flavours. Immediately upon opening the package, your nose will be greeted by the rich leathery smell of dried apricots and plums, followed by a subtle savoury smokiness and the sting of chile heat. On the tongue, this rub starts off fruity and savoury with more apricot and some garlic/herbal notes, then it moves immediately into a smoky bonfire of chile heat in your mouth, coating every surface with the assertive sting of Trinidad Scorpion chiles. After a few minutes, the heat subsides into a long-lasting sting, balanced with a savoury/sweet/fruity finish.
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