Some like it hot – others not so much.

It was a random Saturday at our favorite English pub where a friend sampled his new fermented hot sauce. I put a few drops on my English breakfast and was immediately in love with the flavors. In classic fashion, I was interested in the science behind it. 

I spend my days like most others – except mine includes a non-stop feed of content from the likes of heavy-hitters like Brad Leone, Matty Matheson, Sandor Katz, Sean Evans, and René Redzepi (also re-runs of Chef, Burnt, and anything Julia Child). Truth is, I’m obsessed with cooking. When I’m not running my day job in marketing and web design (shoutout to Matt at Kicks Digital for the slick site), I’m elbow-deep in recipes and cranking out lukewarm TikToks for an audience of about 200 to 350 peeping tom/tammys.

Anywhozols, hot sauce. I started tinkering with different ferments and convinced my foodie friends Joe and Joe (two different parents) to try them. With no liability waivers, they raw dogged some sauces. I took a few more samples around the pub and some get-togethers and I deiced to give it a go. I started with two staple recipes ( courtesy of our friend Luke) and soon expanded to six fermented hot sauces ranging in spice from admirable and bold to ‘fucked shit’ as Joe put it in a review. The goal is to not be a novelty sauce to sit with the likes of Da Bomb or The Last Dab –– though our Death Breath will easily crush them in terms of heat, but to become a staple sauce that every kitchen has on the roster. 

2025 is the year of growth. Once the summer harvest is underway, we will have ample stock of all six sauces she you and yours can try them, ruin your pallets, laugh, cry, and try them again. After all, it is in the fire where we find out who we really are. 

XOXO, Josh