The flagship sauce that started it all. Pure habanero peppers slow-fermented for 90 days in small 10 gallon earth crocks with rare spices that are later removed. Finished with Celtic sea salt and champagne vinegar, delivering explosive tropical fruitiness with refined, lingering heat and profound complexity.
Heat: 100K–350K Scoville (Intense but flavorful)
Profile: Fruity • Floral • Tropical with lingering warmth
Transforms mango salsa, jerk chicken, cocktails, grilled shrimp, or anything that deserves a luxurious fiery kiss. Each bottle is hand-filled, signed, and presented in a luxury gift box.
Next drop coming soon — join the waitlist to be first.
The flagship sauce that started it all. Pure habanero peppers slow-fermented for 90 days in small 10 gallon earth crocks with rare spices that are later removed. Finished with Celtic sea salt and champagne vinegar, delivering explosive tropical fruitiness with refined, lingering heat and profound complexity.
Heat: 100K–350K Scoville (Intense but flavorful)
Profile: Fruity • Floral • Tropical with lingering warmth
Transforms mango salsa, jerk chicken, cocktails, grilled shrimp, or anything that deserves a luxurious fiery kiss. Each bottle is hand-filled, signed, and presented in a luxury gift box.
Next drop coming soon — join the waitlist to be first.
Every bottle follows our full 90-day handmade process: 60 days slow fermentation at 60°F with rare spices, blended smooth with Celtic sea salt and champagne vinegar, then rested 30 days. Hand-bottled and personally signed.
Crafted by sommelier & chef Olivier Beaulieu-Grise in Henderson, Nevada.
