Slow-fermented for 4 weeks in seasoned white oak barrels. We prioritize deep complex flavors over simple burning heat, utilizing heirloom peppers and hand-crushed sea salts.
Explore the ScovillesHabanero peppers oak-smoked for 12 hours, then fermented with sweet garlic and citrus peel. Rich smokiness with crisp, immediate heat.
Mild green jalapeños fermented with coriander seeds and key lime juices. Incredibly bright, tangy, and highly versatile.
Our spiciest blend. Bhut jolokia peppers fermented with black garlic for months, producing deep umami and creeping heat.
Time is our secret ingredient. Instead of cooking peppers and diluting them with white vinegar, we mash raw heritage peppers and age them in seasoned oak barrels. Active lactobacillus cultures break down the sugars, creating complex lactic acids that give our sauces their signature tang, stability, and deep pepper complexity.
"True heat should warm the throat, not blister the mouth. It must have depth, smoke, and acid."
We grow our own heritage peppers on pesticide-free plots to ensure distinct varietal purity.
Aging in wooden casks infuses subtle tannins and smoky wood notes directly into the pepper mash.
We use only hand-harvested grey sea salts, rich in natural trace minerals for optimal fermentation.
Our seasonal small-batch barrel ferments are hand-bottled and numbered. Secure your collection.
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