THE CHARRED PROCESS

01 -- SOURCING INGREDIENTS

We select only fresh, high-quality ingredients sourced locally whenever possible.

Every batch starts with carefully chosen peppers, fruits, and vegetables that meet strict quality checks for ripeness, aroma, and consistency.

02 -- SANITIZATION

Beyond standard commercial kitchen protocols, we elevate our sanitization process to ensure every bottle meets the highest level of safety and care.

Each bottle is individually washed, dried, and heated in the oven at 130C. This controlled heat process ensures deep sanitization before filling. No shortcuts.

Every bottle is treated as if it’s the only one.

03 -- CHARRING

We use real hickory wood chips and cold-smoking technology to create real smoke that is gently infused into our sauce blends, layering depth without overpowering the ingredients.

We also char vegetables and fruits, enhancing their natural sugars and complexity.

Ingredients like onions and honey are added to caramelized and deepen the signature Charred profile.

04 -- FERMENTATION

Patience is our most important ingredient.

Every ferment rests for a minimum of one month before bottling.

Fermentation is a natural process where good bacteria break down sugars in the peppers and vegetables. This slow transformation enhances flavor complexity, increases bioavailability of nutrients, and develops natural acidity — which helps preserve the sauce without artificial stabilizers.

05 -- FINAL STEPS

Balance and precision.

Once fermentation reaches its peak, we carefully heat each batch at a precisely controlled temperature. This step ensures safety and stability — while preserving the integrity of the nutrients and flavor developed during fermentation.

Sauces are bottled hot and inverted to secure the seal and reinforce sanitization.