Nº 01
Golden Hour
Fermented mango and aji amarillo. Bright, sweet on the front, a slow warm finish. The one for eggs.
$142,100 SHU
Batch 41 · Bottled in Oakland
Six chilies, fermented ninety days in oak, blended in batches of four hundred. No gums, no dyes, no extract. Just fruit, salt, time, and a fire that finishes clean.
90-day ferment
Oak barrel, not steel
01 / The Range
Nº 01
Fermented mango and aji amarillo. Bright, sweet on the front, a slow warm finish. The one for eggs.
Nº 02
The house sauce. Habanero smoked over almond wood, ninety days in oak, finished with charred lime.
Nº 03
Scorpion and guajillo, black garlic, a whisper of cocoa. Limited to 200 bottles a season. Handle it with respect.
02 / How It's Made
01
Every chili comes from four farms inside a ninety-mile radius. We know the rows.
02
Six hours of cool smoke. Almond wood burns sweeter than hickory and never turns acrid.
03
Salt, mash, patience. No starter culture. Ninety days in a barrel that used to hold zinfandel.
04
Four hundred at a time, labelled and dated in the room where it was made.