Not only is this my first true Carolina Reaper sauce but it is also the introduction of my second heat scale.
You have the standard pepper based heat scale of 1-5 peppers as seen on the previous submission
https://www.furaffinity.net/view/48796424/

But now, I introduce the Death Scale of 1-5 skull and crossbones, and of course the logo is changed to a flaming rabbit skull to further signify the change to the hotter sauces.

1 of the 2 original sauces I came up with I named "Taste of Death" it was the peppers I was growing at the time, Fillius Blue, Rooster Spur and Cayenne,
all about 50,000 on the Scoville scale and I added a single Carolina Reaper,
to me, that sauce was hot, to my co-workers it may as well have been ketchup,
these people like HOT, hot sauces, so I slowly made them hotter, more Cayenne,
more Rooster Spur. One day I saw that a local grocery store carried habaneros and I grabbed some
and started experimenting, still not hot enough according to them.
I kept promising Reapers but my plants wont produce for some reason, I'm working on that.
A friend gave me a dozen Reapers a couple weeks ago and I combined them with about 25 habaneros
and my hottest sauce so far was born.

I retired the name from the original sauce it was associated with and gave it to this one as it
seemed more fitting for the first sauce in the Death Scale.
I took one bottle to work with no label and the reactions were great!
They weren't expecting the heat this one put out or the lingering effects of the Reapers,
a steady burn for 10-15 minutes on average.
I also handed a sample bottle to a couple friends outside of work for reactions and critique.
Lets just say that this very small test batch of 5 bottles is gone (4 pictured obviously, one is at my work)

I found a supplier of Carolina Reapers and have enough to make either 2, 1 gallon fermentations of this
or 1, 1 gallon of this and 1 gallon of another blend, the next heat level perhaps? we'll see........