The Smuggler's Tale

They say the best things in life are worth smuggling

One night, somewhere between a questionable decision and a serious lack of self-control, we stumbled upon a batch of chillies so dangerously delicious that we knew we couldn't leave them behind.

So we did what any respectable smuggler would do… we bottled them.

What started as a secret stash quickly became a full-blown operation. Chillies were packed, flavours were blended, and bottles disappeared faster than we could hide them.

The authorities have asked questions. We have denied everything.

All we can confirm is this: you're holding the evidence. Consume at your own risk.

A smuggler on the shore holding a bottle, ship anchored offshore

How it is made

Small batch, and we mean it

◆◆◆

01

Sourced

Chillies picked at full colour from growers we know by name. If a crop is off, we skip the run rather than pad it out.

02

Cooked

Slow-simmered in pots small enough to taste as we go. Onion, bell pepper, garlic and two vinegars, balanced by hand.

03

Sealed

Bottled into 125 ml glass, labelled and wax-marked by hand. No preservatives, so it lives in the fridge once opened.

What goes in the flagship bottle

White vinegar, red chillies, onion, bell pepper, water, olive oil, sugar, apple cider vinegar, lemon juice, garlic, salt, spices.

No preservatives · No nonsense

Shake well before use. Keep refrigerated after opening.

Take the risk

Taste the reward

Nine bottles, five heat levels, one very simple rule: start lower than your ego wants you to.

Raid the catalogue