Raging Falcon Hot Sauce
Fresh & dried peppers, spices, and miso are brooded together in a cozy double-fermentation process for 6 weeks. Eventually, the Raging Falcon emerges: the perfect balance of heat, tang, fruitiness, and all the umami. Pink peppercorns and toasted yeast add layers of flavor for a hot sauce as nuanced as you are.
Fermented hot sauce?!
We call it a “double-fermentation process” because our Raging Falcon hot sauce is fermented in two forms, first as whole peppers that are lacto-fermented, then as a blended paste combined with miso for an aspergillus oryzae ferment. While many other hot sauces acquire their acidity from the addition of vinegar, our double fermentation process allows our hot sauce to develop a great nuanced acidity, as well as complexity from the various flavor compounds that are created and released through fermentation.
Fresh & dried peppers, spices, and miso are brooded together in a cozy double-fermentation process for 6 weeks. Eventually, the Raging Falcon emerges: the perfect balance of heat, tang, fruitiness, and all the umami. Pink peppercorns and toasted yeast add layers of flavor for a hot sauce as nuanced as you are.
Fermented hot sauce?!
We call it a “double-fermentation process” because our Raging Falcon hot sauce is fermented in two forms, first as whole peppers that are lacto-fermented, then as a blended paste combined with miso for an aspergillus oryzae ferment. While many other hot sauces acquire their acidity from the addition of vinegar, our double fermentation process allows our hot sauce to develop a great nuanced acidity, as well as complexity from the various flavor compounds that are created and released through fermentation.
Fresh & dried peppers, spices, and miso are brooded together in a cozy double-fermentation process for 6 weeks. Eventually, the Raging Falcon emerges: the perfect balance of heat, tang, fruitiness, and all the umami. Pink peppercorns and toasted yeast add layers of flavor for a hot sauce as nuanced as you are.
Fermented hot sauce?!
We call it a “double-fermentation process” because our Raging Falcon hot sauce is fermented in two forms, first as whole peppers that are lacto-fermented, then as a blended paste combined with miso for an aspergillus oryzae ferment. While many other hot sauces acquire their acidity from the addition of vinegar, our double fermentation process allows our hot sauce to develop a great nuanced acidity, as well as complexity from the various flavor compounds that are created and released through fermentation.