Bulkglasspack
Clear 12 oz sauce bottle with honeycomb and flowering botanical relief and 38 mm threaded neck
Shown configuration · bare flint-glass embossed sauce bottle / 38 mm closure not shown

12 oz relief-molded glass for sauces, syrups & honey-led recipes

Embossed Sauce Bottle

A 12 US fl oz flint-glass sauce bottle developed on a 38 mm ring-neck platform, with honeycomb and botanical relief wrapping a waisted body for premium condiments and table presentation.

12 US fl oz nominal38 mm food finishHoneycomb botanical relief
Stock status
In stock
Lead time
2–3 weeks
FOB price / pc
$0.90 - $1.35
MOQ
3,000 pcs
Request a project quote View product profile

Final availability, dimensions, materials, assembled components and commercial terms are confirmed against the selected drawing and approved sample.

Mold-integrated identity

Honeycomb and flowers remain visible after labels are removed and make the glass recognizable from multiple angles

Controlled pour geometry

The narrow neck supports dressings, syrups and fluid sauces without turning the pack into a wide-mouth jar

Premium reuse value

A decorated glass body gives seasonal, farm-shop and gifting ranges a container customers are inclined to retain

Embossed Sauce Bottle profile

A custom relief body built on proven 12 oz sauce-bottle proportions and a standard 38 mm closure route.

Relief engineering, sauce flow & graphic hierarchy

Six decisions specific to the embossed 12 oz bottle.

BGP-FS-8041 uses the commercial 12 oz ring-neck family as its engineering envelope: approximately 195.8 mm high, 62.2 mm in diameter, 354 mL nominal and 381.9 mL overflow, with a 38 mm food finish. Honeycomb cells and flowering stems are then integrated into the production mold instead of added as surface print. The result keeps established filler and case dimensions while requiring dedicated artwork clear zones, glass inspection and relief-protection rules.

01

Treat the relief as mold geometry

The honeycomb and botanical work changes local wall distribution, cooling and visual inspection; it is not simply decoration laid over a standard bottle. Freeze cell depth, flower detail, draft angles and glass-clearance zones through pilot mold samples, then review definition at the shoulder and heel where glass distribution is hardest to hold.

02

Keep a functional grip band

Relief can improve tactile control, but sharp high points become uncomfortable on a bottle squeezed during capping or table service. Use rounded relief edges and retain a smooth neck/upper-body band for guides and manual handling. Trial wet bottles as well as dry ones because oil and dressing residue changes the perceived grip.

03

Match flow to the 38 mm opening

A 38 mm finish accommodates fluid sauces, dressings and syrups as well as closures with orifice reducers. Product viscosity, particle size and serving rate determine whether an open-mouth pour, controlled insert or dispensing cap is appropriate. Test at expected storage temperatures, since honey-led recipes and emulsions can slow dramatically when cold.

04

Choose CT or lug before cutting steel

Commercial ring-neck bottles exist in 38-400 continuous-thread and 38-2000 lug versions. The finish cannot remain an artwork-stage choice: it affects neck molds, cap equipment, liner options and process control. Select CT for resealable screw-cap programs or the validated lug route for applicable hot-fill/vacuum systems, then release one drawing.

05

Build graphics into relief-free islands

A pressure-sensitive label bridging raised honeycomb will trap air and lift at cell edges. Reserve a measured smooth cartouche for brand and statutory copy, or use a neck tag and outer carton while leaving the relief exposed. Date and lot codes need a separate flat, optically quiet zone that remains readable over amber, red and opaque sauces.

06

Protect texture through distribution

The smooth 12 oz reference family packs 12 bottles and approximately 2,640 units per pallet. Custom relief reduces the safe contact area between neighboring bottles, so use partitions that engage smooth shoulder or heel zones rather than flowers. Check abrasion, label snagging and glass-to-glass impact after vibration before finalizing case count.

Application guide

Recipes where molded glass adds meaning without compromising serving performance.

The decorated format suits products whose ingredient story, color and table presence justify custom glass and a carefully defined closure route.

Embossed Sauce Bottle used for dressings, marinades and pourable condiments in a table sauces setting

Table sauces

Dressings, marinades and pourable condiments

The 12 oz volume gives enough product for repeated table use while the narrow neck supports a controlled stream. Use a 38-400 cap or reducer matched to viscosity, keep herb and seed particles below the functional opening and reserve a smooth brand panel among the relief.

  • Measure cold viscosity
  • Control particulates
  • Match dispensing insert
Embossed Sauce Bottle used for honey mustard, glaze and botanical syrup in a honey-led recipes setting

Honey-led recipes

Honey mustard, glaze and botanical syrup

For honey mustards and glazes a shopper picks up because the relief and the amber liquid tell the same story through flint glass. Then someone takes it home and pours it: crystallization, sugar drying at the neck and flow that changes with room temperature are what decide the cap and orifice, not the artwork.

  • Trial crystallization behavior
  • Prevent neck build-up
  • Test warm and cold flow
Embossed Sauce Bottle used for limited harvests and curated condiment sets in a gift & seasonal setting

Gift & seasonal

Limited harvests and curated condiment sets

Relief gives the empty bottle enough character to anchor a two- or three-product gift set with minimal applied decoration. Use inserts that contact smooth glass zones, align the flowers to the carton window and keep flavor identification obvious even when each label is intentionally small.

  • Index relief to window
  • Protect high points
  • Differentiate flavors clearly

The embossed body is a custom-mold program; approve pilot glass for relief definition, finish dimensions, line handling and partition contact before the commercial run.

Embossed Sauce Bottle FAQ

Specification questions for the BGP-FS-8041 embossed sauce bottle.

Answers about its 12 oz design basis, custom mold, 38 mm closure routes, decoration and pack-out.

Where should the graphics go on an embossed body?

Into reserved smooth islands. A pressure-sensitive label bridging raised honeycomb traps air and lifts at the cell edges, so a measured smooth cartouche for brand and statutory copy has to be designed into the mold rather than found on the finished bottle.

Can a wrap label be applied over the honeycomb?

A conventional wrap is likely to bridge cells and lift. The preferred solution is a molded smooth cartouche, compact front/back labels, a neck tag or decoration applied by a process proven on the relief.

How is the embossing inspected?

Approve boundary samples for incomplete fill, checks, thin detail, stones and excessive seams. Vision lighting and manual standards should distinguish intentional relief from glass defects at the shoulder and heel.

Continuous thread or lug — when does that have to be decided?

Before the mold steel is cut. Ring-neck bottles exist in both 38-400 continuous thread and 38-2000 lug, and the finish shapes the neck geometry the relief has to work around as well as the closure, liner and capper. Leaving it as an artwork-stage choice means re-cutting the tool.

Next step

Send us the Embossed Sauce Bottle brief.

Tell us the product, fill volume, closure preference and destination market. We will come back with the matching drawings, available configurations and a sample plan before anything is quoted.

Request a project quote Talk to the team
  • 01Send the briefProduct, volume, closure and market
  • 02Get the optionsMatching drawings and configurations
  • 03Approve the sampleConfirm the pack before production