In 2016, Jeremiah — one of our founders — ran an experiment in lacto fermentation that yielded an incredibly delicious hot sauce. The moment we tasted it, we knew it was something special. That was the moment Habanero #HUSTLE was born.
For over a decade, we've been carefully refining our fermentation. Other makers work with koji. What we haven't seen anyone else do is wait this long: eight months minimum on the #KojiHachi line, with reserve batches running two to four years. The duration is the difference. In 2022, Habanero #HUSTLE and Habanero #CrazyAsAPeachOrchardBoar each earned a Scovie Award. In 2024, Fresno #KojiHachi took Bronze at the International Flavor Awards. Not bad for a craft maker in the far north of the Great Plains.
We use only locally grown chili peppers, from a farm within 30 miles of our kitchen. The flavor and quality are unmatched. It takes great ingredients to make a great sauce — and we have some of the best.
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