Fermentation Is The Key
A long fermentation period gives our sauces a more savory and piquant flavor than traditional hot sauces. We use only wild fermentation, no starters, which makes a big difference in the complexity of the final sauce.
Peppers In Bloom
We grow all our own peppers in Madison County, KY. We've grown from 150 plants in 2017 to 2000 plants in 2022.
Chinenses All The Way!
Most of our sauces have a small amount of annuum and baccatum varieties, but the vast majority of the peppers we use are in the C. chinense family. Chinense peppers include the Ghost and Scotch Bonnet. They have an unmatched floral flavor and abundant heat.
Small Batch Artisan Quality
Our sauces are made by hand in 7 gallon batches. The mash ferments for 6 months before being cooked and bottled. Because of the cooking step the sauce is shelf stable and is in no danger of exploding (unlike those other sauces).
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