Same story as the Boucan Glaze. Centuries ago, Caribbean pirates spiced wild boar and slow-cooked it over allspice wood, and that meat was called boucan. That's where the word buccaneer comes from.

This one takes the boucan spices and adds peaches, so you get sweet fruit with that spice heat behind it.

Pork, chicken, shrimp and ham. If you already make the cheese bake with the Boucan Glaze, try this in its place for a peach version.

17 oz.

The original: Captain Rodney's Boucan Glaze.