Cultured Scottish butter, salted wi' Blackthorn.
Scottish cream, cultured over 48 hours and salted wi' Blackthorn sea salt. Rich, complex, alive wi' lactic tang. No a condiment — a ceremony. The kind o' butter that makes plain bread a decision. Spread it thick and dinnae apologise.
Clean dairy upfront. Deep lactic tang from the culture — complex and alive. Then the salt lands: coarse, mineral, wi' just enough edge tae keep things interesting. Finishes clean and long.
Chilli peppers fae Fife, aye Fife. Grown in Scottish soil, picked at peak heat, delivered straight tae the Fermentorium.
Vintage Autumn '25 · Yield 14kg
Rough chopped by hand wi' Blackthorn sea salt flake. 2.5% by mass — nae mair, nae less. That's the rule.
Salt 2.5% · pH 5.4
Weeks in the dark tae let lactobacillus work. We let nature have her wicked way wi' them. She disnae disappoint.
Temp 19°C · pH drop 5.4 → 3.6
Blended wi' carrot, onion, garlic, spices and ACV. The Jamaican Bad Bwoy influence. Then left alone tae find itself.
ACV 5% acidity · Rest 14 days
Bottled by hand in Leith, numbered, sealed wi' wax, and posted oot the door wi' a note fae Tha Gee Dogg.
Bottle 150ml · Batch №001
PURE NATURAL · NEVER RUSHED · AYE WORTH IT
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