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
