The love affair with everything spicy began in the late 90’s on a year’s student exchange to Malaysia. Fast forward almost 2 decades, and experimenting begain with hot sauces at home whilst being a stay-at-home Dad with our first son. What began as hot sauces for ourselves, family and friends quickly became a side hustle and has grown into an artisan small business. The flavour profiles that we create have deviated from the traditional, offering a truly unique experience and elevating every meal with their use. The Watermelon Hot Sauce is the first and the flagship sauce, however the Japanese Miso has quickly become the most popular, taking out a first place in the Scovie Awards for 2022. All of the sauces ferment for a minimum of 6 weeks prior to be bottled, with some going 12 months and longer to develop their unique flavour profile. There is a core range of sauces which are available all year round, along with seasonal sauces that drop throughout the year. From the by-products of the sauce making, we have a developed a Zero Waste Range, to ensure that every morsel is used and repurposed into a tasty condiment.
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The love affair with everything spicy began in the late 90’s on a year’s student exchange to Malaysia. Fast forward almost 2 decades, and experimenting begain with hot sauces at home whilst being a stay-at-home Dad with our first son. What began as hot sauces for ourselves, family and friends quickly became a side hustle and has grown into an artisan small business. The flavour profiles that we create have deviated from the traditional, offering a truly unique experience and elevating every meal with their use. The Watermelon Hot Sauce is the first and the flagship sauce, however the Japanese Miso has quickly become the most popular, taking out a first place in the Scovie Awards for 2022. All of the sauces ferment for a minimum of 6 weeks prior to be bottled, with some going 12 months and longer to develop their unique flavour profile. There is a core range of sauces which are available all year round, along with seasonal sauces that drop throughout the year. From the by-products of the sauce making, we have a developed a Zero Waste Range, to ensure that every morsel is used and repurposed into a tasty condiment.
