Aged Green Hot Sauce

Slow Burn

C H I C A G O

It takes its time.

Ghost pepper and jalapeño, fermented and aged until the heat mellows perfectly. White miso for depth. Six ingredients. No shortcuts.

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The Slow Way

Most hot sauce is made in a week. Ours takes months.

We start with green ghost peppers and jalapeños, then we wait. Weeks become months. The peppers ferment. The heat mellows. What was sharp becomes deep.

Then a little white miso for umami. Brittany sea salt. Madagascar cane sugar. Raw unfiltered vinegar. That's it. Six ingredients and a lot of patience.

Put it on everything.

Six Ingredients

Nothing you can't pronounce.

Aged green ghost peppers

The heat. Slow-fermented until the bite becomes a build.

Aged green jalapeños

The flavor. Bright, grassy, the soul of the sauce.

Organic white miso

The depth. Umami where most sauces have nothing.

Raw unfiltered cane vinegar

The acid. Live, sweet, structurally honest.

Brittany sea salt

The mineral. Hand-harvested from the French coast.

Madagascar cane sugar

The balance. Just enough to round the edges.

Slow Burn

Most hot sauce is made in a week. Ours takes months.

Nothing you can't pronounce.

Get on the list.