Fury Hot Sauce — The Process
180+
Days
SCROLL TO SEE HOW WE USE ANCIENT FERMENTATION FOR MODERN PALATES
SEED SELECTION & GERMINATION.
It all starts with our seeds. High-yield peppers are bred for volume, not character. Our peppers are chosen for authenticity and flavour first—not yield. Each cultivar selected after years of research, sourcing, and harvesting. Seed germination begins in the dead of winter, and takes around 7-14 days.
If the seeds aren't started by Valentines Day, we're in trouble!
Local Air & Local Care.
Seedlings are transplanted at around 2-3 months of age, after the last frost. We work with local farmers we know by name — people who align with our values, respect our process and who we can trust to manage the grow with care and dedication.
The distance from field to fermentation vessel is measured in minutes, not air miles.
Salt & Time. Nothing Else.
Once harvested, we wash the peppers and grind them into a coarse mash. Every batch is weighed, salted precisely, and sealed in drums. The salt serves as our first line of defence against unwanted microbes, until acidity has built up. Nothing else added. No vinegar. No preservatives. Just the ancient chemistry of fermentation at work.
The same process used across civilizations for thousands of years — before refrigerators, before food science, before anyone called it artisan.
The Culture Is Alive.
Now the fermentation is visibly active. Billions of lactobacillus bacteria are transforming sugars into lactic acid, resulting in carbon dioxide gasses rising to the surface and giving the mash the appearance of bubbling, volcanic lava. Airlocks are required to release pressure while preventing oxygen from contaminating the vessel. It's a spectacle to watch but this process is building complex depth of flavour that can't be replicated.
The mash is very much alive at this stage — bursting with natural prebiotics, probiotics & postbiotics.
Aroma & Colour.
Three months in, the mash has darkened three shades. The visible activity has halted and the aromas have shifted from sharp and bright to funky, earthy, layered. It takes an incredible amount of restraint, discipline and trust in the process to allow your ingredients to shine this way.
We could process here, but we allow the mash to cure further once fermentation has concluded.
Time Is An Ingredient.
Five months of fermentation. The vessel has rested through seasons at this point. Time refines it—adding depth you can’t rush. Each day adds something invisible — a rounding of edges, a deepening of character. When acidity is rushed, it dominates. When it’s developed, it integrates.
You can taste the difference of time, much like fine wine, Scotch whisky or a Cuban cigar. Heat shouldn’t shout. It should unfold.
Cultured, Naturally.
300 Days after the journey began -- the batch has fermented and cured. Our authentic recipes start here with a combination of fresh herbs, spices and select ingredients cooked to perfection. Here we're refining the balance, body and finish before blending to the perfect viscosity. Before bottling, we test the final PH and pasteurize each batch to ensure safety and shelf stability.
Almost a full year of love in every bottle of hot sauce made for you.