Previous Sauces

A slow-fermented tempest of sweet mulberries and rich dark cocoa, caught in a surging wave of African Bird's Eye, Habanero, Ghost pepper, and Chocolate Bhutlah heat.

Crafted in small batches on the Cape coast, this complex, savoury-sweet blend is built to drag you into the deep.

Perfect for drenching chicken wings, adding a massive kick to a gourmet breakfast, or cutting through the richness of a slow-cooked meat pie.

Only 12 bottles were available.

Vacuum-fermented African Bird’s Eye chillies, garlic, and red peppers for three weeks to slowly build up a natural, tangy acidity and heat. To balance that up-front kick, we blended in lemons preserved with salt and peppercorns for a bright citrus finish, along with four whole bulbs of slow-roasted, sweet caramelised garlic and a hit of smoked paprika. 

It’s got a deep, savoury character that is absolute magic for basting grilled chicken or beef, using as a dip for homemade chips, or splashing onto a loaded Portuguese roll.

Only 12 bottles were available.

Reaper chillis fermented in Canola Honey.

Only 6 bottles were available.

Crafted as a mild, everyday pour, this sauce balances sweet pineapple and earthy turmeric with craft-cocktail botanicals like cracked juniper and lemon peel. It finishes with a surprising savoury depth and bright citrus, delivering massive flavour and a crowd-pleasing warmth without the extreme burn.

Only 9 bottles were available.