Experimental Sauce

Every so often we cook up something that isn’t on the menu yet. Could be a new flavor we’re still dialing in, a collaboration with a business whose food we love, or just a test batch that doesn’t quite fit anywhere else but want to share with folks who like finding out what’s next before anyone else does.

Not every experiment goes on to become something we make again or bring into full production. Some are one-offs, some are projects for others, but each is a peek into what we're up to behind the scenese!

We make these in small runs, and once they’re gone, they’re gone. No two experiments are the same, so what’s in the jar this time might be nothing like the one before it or the finished flavor after. If you’ve got the link, you’re in. Limit one per order, on the house.

With every experiment, you'll get a tasting card to send us feedback. We read every one, and sometimes what you tell us decides whether an experiment joins the lineup!

Past experiments:

• Experiment #1: Tropical
• Experiment #2: Roasted Garlic Jalapeno
• Experiment #3: Stone Fruit
• Experiment #4: Cuban Sofrito & Plantain
• Experiment #5: Smoked Cabernet
  
• Experiment #6: Curry Mustard > Became Ava Masala
• Experiment #7: Jalapeno Dried Chili > Became Totec's Tears
• Experiment #7b: Bourbon, Chili & Plum > Became Blanton's Bourbon hot sauce
• Experiment #8: Pineapple Jerk > Became Buffalo Soldier
• Experiment #9: Pickle Sauce > Became Gherkin Around
• Experiment #10: Miso Maple Apricot > Became Smoke Signal

Current experiment:

• Experiment #11: ?

This time, we're working on something that isn't even a hot sauce at all. No spice, no peppers, but very, very delicious. This one is a project we're testing for someone else's kitchen, and that's all I can say for now!