CALL OF DUTHIE

This sauce was built on patience and a "low and slow" cold fermentation process. The fresh fruit, habaneros, and botanicals were vacuum-sealed alongside a highly active, double-fermented mulberry and chili starter brine. The natural winter chill slowed the fermentation down to a crawl for over two weeks, allowing the complex essential oils from the juniper and lemon to extract gently without creating a harsh, acidic bite.

After the cold ferment, the solids were strained, the fibrous spices were removed, and the remaining ingredients were hot-blended at maximum speeds to create a perfectly smooth, commercial-grade emulsion. During the final cook, the flavor profile took a wild, Tiki-inspired turn: a heavy hit of aged black vinegar introduced a dark, rum-like depth, which was expertly countered with bright citric acid and sweet lemon cheong. Right before hot-filling the bottles, a splash of real gin was simmered into the sauce to permanently lock in those signature botanical notes.