Stone fruit, smoke, and slow culture. Fresh and smoked cherries are fermented with koji and a blend of spices into a sauce that belongs at every barbecue but outclasses everything on the table. Rich, complex, and unlike anything else in the hot sauce aisle. All-natural. Double-fermented and crafted by time.

Tasting Notes:

• First hit: Sweet, jammy cherry with smoky campfire undertones
• Mid-palate: Warm jalapeño heat, kombu-driven savouriness, hints of star anise
• Finish: Long, smoky fade with dark fruit richness and fermented depth
• Aroma: Woodsmoke, ripe stone fruit, warm spice, deep umami

Pairs beautifully with:

• BBQ ribs, brisket, or smoked lamb shoulder
• Aged cheddar or blue cheese on a charcuterie board
• Duck breast with roasted root vegetables
• Brushed over grilled eggplant or portobello mushrooms
• Swirled into a dark chocolate brownie batter