Walkerswood Las’ Lick Jamaican Jerk Sauce 185ml

Walkerswood Las’ Lick — The Jamaican Jerk Sauce That Finishes the Job

“Las’ Lick” is Jamaican patois for “the last hit” — that final burst of flavour that takes a dish from good to unforgettable. And that’s exactly what Walkerswood Las’ Lick Jerk Sauce delivers. This 185ml bottle of authentic Jamaican jerk sauce is the liquid sibling to Walkerswood’s iconic dry jerk seasoning — it captures all the smoky, spiced character of traditional Jamaican jerk in a pourable, ready-to-use sauce.

Key Facts

• Product Type: Liquid jerk sauce (NOT a dry spice blend)
• Brand: Walkerswood (Jamaica’s most iconic jerk brand)
• Volume: 185ml
• Key Ingredients: Water, Tomatoes, Cane Sugar, Cane Vinegar, Salt, Molasses, Scotch Bonnet Peppers, Garlic Powder, Thyme, Allspice, Black Pepper, Cinnamon, Nutmeg, Citric Acid
• Heat Level: Hot — scotch bonnet pepper-forward
• Flavour Profile: Smoky, spiced, tangy with sweet molasses backbone
• Dual use: Works as both a marinade AND a table sauce
• Best For: Jerk chicken, pork ribs, BBQ basting, burgers, grilled fish, wings
• Ships from: Sydney, Australia — nationwide delivery

About Walkerswood — Jamaica’s Most Famous Jerk Brand

Walkerswood is a small village in the hills of St. Ann, Jamaica — and it gave its name to one of the world’s most celebrated jerk seasoning brands. Walkerswood Caribbean Foods has been producing authentic Jamaican jerk products since 1978, when the community cooperative started jarring their traditional recipes. Today, Walkerswood is exported worldwide and is the gold standard for authentic Jamaican jerk. When you buy Walkerswood, you’re not buying a factory product — you’re buying a community’s heritage, bottled.

Marinade vs. Table Sauce — Get the Best of Both

Las’ Lick’s versatility is one of its greatest strengths. As a marinade, coat chicken, pork or ribs and leave for 2–24 hours. The tomato base tenderises slightly while the scotch bonnet, allspice and thyme penetrate the meat. As a table sauce, splash it on after cooking for an immediate burst of jerk flavour — no cooking required.

Pro tip: Add a tablespoon of Las’ Lick to your existing BBQ sauce to transform it into a Caribbean-spiced BBQ sauce instantly. This is the move for Australian BBQ enthusiasts who love jerk flavour without committing to a full Caribbean cook.

How to Use

• Jerk Chicken Marinade: Pour over chicken pieces and marinate for at least 2 hours. Grill over high heat, basting with any remaining sauce in the last 5 minutes.
• Table Sauce: Splash directly onto cooked chicken, ribs or burgers at the table. A little goes a long way.
• BBQ Sauce Booster: Mix 1 tablespoon Las’ Lick into 100ml of your regular BBQ sauce for an instant Caribbean upgrade.
• Dipping Sauce: Serve alongside jerk chicken fingers, plantain chips or spring rolls as a spiced dipping sauce.
• Grilled Fish: Brush over barramundi or snapper in the last few minutes of grilling for a Caribbean char.

Serving Suggestions

• Pair with Jamaican Jerk Hot Dry Rub — season the meat dry, then splash Las’ Lick on at the table for layered jerk intensity.
• Serve alongside Walkerswood Jerk BBQ Sauce — the two Walkerswood sauces complement each other perfectly on a spread.
• Drizzle over scrambled eggs with fresh thyme for a Jamaican-inspired breakfast.

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