Marshall’s Haute Sauce layers tart cherry juice, Pabst Blue Ribbon, and Swedish-style Marlört liqueur into a fiery blend of Trinidad Scorpion and red serrano peppers for a sauce that’s bold, complex, and unapologetically weird. Sweet cherry brightness gives way to bitter, herbal depth and sharp pickled tang, all rounded out with onion, rice vinegar, and a finishing hit of Jacobsen sea salt. The heat is real, the flavor is deep, and every bite keeps you guessing. Complex, boozy, and unmistakably Portland, this sauce is made for adventurous eaters who like their heat with character. Drizzle it on fried chicken sandwiches, pair it with a charcuterie board, or splash it into a Bloody Mary when you want things to get interesting.