About the brand

This Montreal-based hot sauce company focuses on flavour-first recipes made using natural, locally sourced ingredients. Peppers are wild-fermented in Canadian white oak barrels and aged for up to three years—a process more commonly associated with wine and whiskey—that develops layered, nuanced heat rather than sharp burn.

The result is a thoughtfully crafted lineup of small-batch sauces, each with its own personality and spice level. From bright and tangy to smoky and rich, the core collection is designed to be versatile, expressive, and genuinely enjoyable to eat. Every bottle reflects a slow, intentional approach to hot sauce—one that rewards patience, craft, and a deep respect for ingredients.