Those who have already been enjoying and supporting our hot sauce are likely to have realised that every BATCH is different. This, we can assure you, is absolutely deliberate and with reasoning that is a core part of why we first set out to ferment chillies and make our sauce the way we do.

When we sat around a dinner table over a year ago, chomping chillies and dabbing food into our favourite hot sauces, we talked about what we would do differently. The three of us have long had an admiration for the speciality coffee scene, with roasters keeping us constantly engaged with new flavour profiles, roasting techniques, and bag aesthetics. The same goes for the beer industry, with many brewers setting out to try new recipes. It's an exciting environment for those making the product and drinking it. So, why then, we asked, don't we do the same for hot sauce?

We knew that with fermentation, there was always going to be an element of 'chaos' involved in our practice. Anyone who has tried their hand at sourdough bread will understand that it only takes a single degree of temperature or a neglected fifteen minutes to completely change the outcome of a loaf. And, this is, in our eyes, all the more reason to embrace the batches and unique nature of each bottle. 

But, it isn't even just that either. Growing chillies is like growing grapes, those that are destined for wine. An unusual year of climate and conditions affects the flavour and heat of the chilli pepper. Why would we want to try and mask this when we could embrace it? Blesys Sherp hot sauce batches could then reflect the year (the vintage?) they were made, with hot chocolate habaneros from one year being richer and but milder than the next. It's an inconsistency that opens up a number of possibilities and learning for both us and the customer too, an opportunity for those buying sauce to learn about the chilli, the process, the flavours - and that's the core value for us.

So much of the magic we see in speciality coffee and beer, even wine, comes from an opportunity to learn. With each bean, hop, and grape, we get to taste something exciting and earn a greater understanding as to what we're tasting. That's what we want with Blesys Sherp. That's why our chillies are grown in Cornwall. That's why every hot sauce BATCH we make is different.