It all starts with the peppers. We grow and source death peppers containing between 1-3 million scovilles. Carolina Reaper, Jolokia, Dragon’s Breath, 7 Pot Douglah, Maruga Scorpion, and don’t worry, the fun doesn’t end with the names! Scotch Bonnet, Habanero, Thai Chili, and Cayenne, though less deathly hot, make their way into milder sauces. Hang around awhile and you might just see someone pop an entire death pepper in their mouth..

The peppers are added to a variety of ingredients chosen to bring out their most interesting underlying flavors. The goal being to “make the incredibly unique flavors of death peppers accessible to everyone,” according to Carston. Don’t be fooled though. These sauces can still burn your socks off.

After blending (OSHA-approved eyewear always worn after a hot sauce-eyeball incident a few years back..) hot sauce is bottled per canning methods. They remain shelf stable until you pop the top.