Our Story
How It's Made
Most hot sauce is cooked. Ours is alive — grown, fermented, and bottled on the farm.
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Most hot sauce is cooked. Ours is alive.
Here's the honest difference. Most hot sauce — even a lot of the craft stuff — is peppers blended with vinegar and cooked down. It's fine. It's just not what we do.
We ferment ours. We grow the peppers on our five acres in the Sierra Nevada foothills, then let them ferment in small batches the slow way — the same kind of process behind sourdough, kraut, and kimchi. Fermenting builds flavor you can't get from heat and vinegar alone: tangier, deeper, rounder, and it keeps developing in the bottle.
From foothill soil to bottle
Grow
It starts in the dirt. We grow our peppers at 2,800 feet, in the high, dry, sunny country at the edge of the forest in Calaveras County.
Harvest
We pick at ripeness, by hand, the same week we ferment. What goes in the bottle was on the plant a few days earlier.
Ferment
The peppers go into small-batch ferments and we let time and salt do the work — around 6–8 weeks — until the flavor turns layered and alive.
Bottle
We blend, balance, and bottle right here on the farm in West Point. Small batches, by the two of us — not a co-packer in another state.
Why it matters
When you grow the peppers and ferment them yourself, you control the whole thing: the variety, the ripeness, the heat, the balance. Grown here, fermented here, bottled here. That's farm-fermented.