Slow-fermented Louisiana peppers, garlic, and a little Cajun bad behavior. Bottled by hand in the Crescent City — one small batch at a time.
We started this thing in a tiny shotgun house in New Orleans, LA, fermenting peppers in mason jars on the back porch. Three generations of Cajun cooking, one stubborn recipe, and a whole lot of garlic.
Every bottle is mixed, aged, and labeled by hand. No shortcuts. No fillers. Just slow-burning Louisiana flavor — the way maw-maw would’ve done it.
Fermented cayenne & Louisiana red peppers, garlic, sea salt, cane vinegar. Five ingredients. Thirty days. One serious bottle of heat.
From a Tuesday slice to a Sunday gumbo — if it's on a plate, it's better with a splash. Ya heard?
Three shakes in the bowl. Sha, it's gospel.
Dressed, dripping, and dangerous. Pass the sauce.
Yolk + sauce = the only breakfast that matters.
“Put it on my étouffée and my husband proposed to me again.”
“Replaced every other hot sauce in my fridge. Sorry, Tabasco.”
“Tastes like a Saturday night on Frenchmen Street. 10/10.”
Questions, wholesale, or just wanna say hey? We read every message.
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