The concept of a product's vintage is invariably associated with wine. To describe a bottle as having a vintage, means that the grapes used to create it were each taken from a single, annual harvest. Some vintages are revered, while others are passed over.

Why would a specific year matter? Well, because a year, when it comes to growing fruit, is different from one to another and can even be very different. Dramatic rainfall or drought cause the fruits to develop different characters. What's more, it is a variety that is then passed on to the wine. Or, for us, the hot sauce.

By working closely with Sue and Scott of Cornish Chillies, the wonderful farm that grow chillies used in our hot sauce, we get to keep track of the plants and peppers from beginning to harvest. And, the more we work with the same growers, the more we are coming to believe that the vintage of chillies matters. So much so, in fact, that we think it might really matter. 

Last year, for example, we harvested orange habaneros for BATCH 001 of hot sauce. The chillies have been well-documented, with most estimates describing up to 350,000 Scoville, which isn't unusual for a habanero. However, after a slow year of growing, marred by extended periods of overcast weather and low sunlight, the chillies fruited late and spent a great deal of time on the plant before being suitable to harvest. The result? Immense heat.

Those who tasted BATCH 001 will know exactly what we mean. It was a scorcher. Far beyond the expectations of an orange habanero and outpacing chillies considered to be super hot. Not exactly ideal for those wanting to test the waters of our hot sauce by choosing something generally considered to be an accessible level of heat, but it certainly made an unforgettable first impression.

Now, this surprising heat could have been influenced by the plant itself. Cross-pollination isn't to be ruled out and subtle differences can work their way into the harvest. Our fermentation process may have also changed the heat too (though we're still not certain on this). However, after speaking with Sue and Scott, it does seem likely that vintage played a role. And, in our excitement, we suspect, it plays a significant one.

The possibilities are great and we want to believe that it's true. Taste, heat, colour, and texture, all of a chilli pepper's character could potential be a signature of the year's climate and environment. 

How can we learn more? Well, we're going to keep working with orange habaneros and see what happens each year. Hopefully, by attempting to recreate the same process each year, we will be able to learn more about vintage in hot sauce. Then, when we have greater insight, we can share it with you.

Check back for this year's orange habanero hot sauce. Vintage 2024.