Gringo Bandito’s New 2017 Private Reserve Sauce

In New Products by Dave DeWittLeave a Comment

Gringo Bandito has released the 2017 edition of their wildly popular Private Reserve hot sauce. Produced in a single batch, the sauce is bottled with a new label design and now available in Super Duper, Just Super and Cheapskate packages. The Private Reserve is always a huge success for Gringo Bandito, with its limited production selling out quickly.

The recipe for 2017 heats up with a blend of award-winning blue agave tequila, lime juice, yellow habaneros and red fresnos. The “Super Duper” package includes an autographed bottle of the hot sauce in a unique stand up wooden pine box, a custom t-shirt, guitar picks and more. One lucky winner who purchases the $75 Super Duper package will win a one of a kind signed giclee print of this year’s label art.

Private Reserve Tiers Available:

Screen Shot 2017-11-14 at 2.21.28 PM

Super Duper ($75): Stand up wooden pine box with a NEW see through cover to display your 2017 Private Reserve bottle autographed and numbered hot sauce bottle with teal metallic label, cheapskate bottle, custom t-shirt, black guitar pick, custom guitar pick, button, certificate of authenticity and chance to win a signed one of a kind giclee print.

 

 

Screen Shot 2017-11-14 at 2.21.54 PM

Just Super ($40): Stand up wooden pine box with a NEW see through cover to display your 2017 Private Reserve bottle, hot sauce bottle with teal metallic label, cheapskate bottle, black guitar pick, custom guitar pick, button and certificate of authenticity.

 

 

Screen Shot 2017-11-14 at 2.22.15 PM

Cheapskate ($15): PR bottle in a paper bag with a red bow around the neck.  

 

 

 

Available today, the private reserve can be purchased via Gringo Bandito’s website at www.GringoBandito.com

 

The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

Latest posts by Dave DeWitt (see all)

Leave a Comment