The Summer Scorch Collection drops in —

Floral guava sweetness punched sideways by ghost pepper heat that lingers like a sunset you can't look away from.

Sun-ripe mango carries you in before the Carolina Reaper slams the door behind you. No escape, no regrets.

Caramelized pineapple roasted until it confesses its sweetness, then stung by Trinidad Moruga Scorpion.

Tart passion fruit in every drop, habanero heat that builds slow and stays for dinner.

Six hours over mesquite wood. Mango dried and smoked until it tastes like a memory of summer. Chipotle rounds every edge.

Dried ancho chile earthiness meets wild blackberry tartness in a sauce that belongs on a charcuterie board.

Cold-smoked jalapeños for 48 hours before fermentation. The kind of sauce pitmasters keep behind the counter.

Real mezcal reduction, roasted serrano, and a whisper of dark chocolate. Smoky like a campfire you don't want to leave.

Ninety days of lacto-fermentation. Black garlic aged until sweet and molasses-deep. Umami heat that rewires your palate.

Six-month kimchi base meets fresh habanero. Funky, tangy, alive. The kind of heat that makes your sinuses applaud.

Fermented pineapple rind tepache gives this serrano sauce a fizzy, cidery backbone. Bright and weird in the best way.

Traditional gochujang paste meets fresh ghost pepper in a sauce that respects both traditions and burns both ways.