Fermented red chillies, garlic and a splash of vinegar. Clean heat, gentle tang, deep finish.
Ripe mango and Đà Lạt habaneros. Sweet and tangy with just enough heat.
Slow-aged black garlic, deep sweetness and big umami. Gentle heat the whole table can handle.
One of the hottest chillies on earth. Fruity first, then fire.
The same Original recipe, about 34 bottles’ worth. Wholesale pricing for venues.
