The full press. Three sauces, two ferments and a wee jar o' chilli oil. All hand-bottled, numbered, and stamped.
Every bottle starts the same way. Scottish peppers, Blackthorn salt, glass. Weeks in the dark while the lactobacillus does its grim, glorious work. We build the sauce by hand — ACV, aromatics, a stubborn opinion aboot when a thing's ready!
Nae machines. Nae shortcuts. Nae rush.
Current batch
