Me and my two sons started with one hot pepper plant and a simple idea — food should be delicious and nutritious. Doing things the right way is something we simply won’t compromise on.
Groveland, Florida
We grow the peppers. We pick the fruit. We bottle by hand and age it until the flavor sings. That’s the whole trick.
S.01 Taste the sweet, feel the heat
sweet heat
- Base
- Crisp apples, sweet cantaloupe, banana · garden-grown peppers
- Character
- Spicy-sweet glaze — ribs, chicken, pork, wok
- Heat
- Mild · Medium · Hot
- Bottle
- 5 fl oz (148 ml) · from $8
S.02 Garlic with a kick
garlicious
- Base
- Vine-ripened tomatoes, carrots, onions · pounds of fresh garlic
- Character
- Savory garlic zing — eggs, wings, vegetables, marinara
- Heat
- Mild · Medium · Hot
- Bottle
- 5 fl oz (148 ml) · from $8
Pick your burn.
Full flavor at every level
I
Mild
Just a pinch of spice. All the flavor, none of the fireworks — the whole family’s bottle.
II
Medium
Warmth that builds and settles in without ever shouting over the food.
III
Hot
Real heat with the flavor fully intact. Never scorched taste buds.
Done right, or not at all
Why it tastes like this.
The garden
Every pepper is ours. Grown in our own garden and picked only when it’s ripe and full of flavor. It started with a single hot pepper plant — it still works exactly that way.
The produce
Handpicked, non-GMO. Fruits and vegetables selected by hand for quality and freshness, organic whenever possible.
The batch
Small, and by hand. Every micro-batch is made and bottled by hand, so every bottle is just right.
The wait
Aged, not rushed. Slow-cooked with a blend of vinegar and spices, then aged until it develops a medley of flavors you can’t fake.
The rule
Nothing artificial. Ever. No preservatives, nothing you can’t pronounce. Meat lovers, vegetarians, and vegans all welcome at this table.
