How it's made
Slow,
then loud.
No powders, no shortcuts, no thickeners pretending to be flavour. We start with whole chillies from growers we actually know, and we let time do most of the work.
Two weeks of wild fermentation builds the funk and the depth. Only then do we blend, bottle and label every run by hand — usually a few hundred bottles at a time.
01
Sourced
Whole chillies and produce from Midlands growers, picked ripe.
02
Fermented
14 days in the crock. Wild, slow, a little bit alive.
03
Blended
Balanced by taste, never to a spreadsheet. Acid, sweet, heat.
04
Bottled
Filled, capped and labelled by hand, batch number on every one.