— Born in Texas · Bottled by Fire
Built for the Heat
Small-batch hot sauce made the hard way — mesquite-smoked, chili-forward, and bottled by hand in the Texas Hill Country. No fillers, no shortcuts, just heat you can stand behind.
Estd ★
2018
Batch
Small · 200
Origin
Hill Country, TX
( The Lineup )
Labels
Six
Heat range
Mild–Branded
Net
6.7 FL OZ
Fillers
No fillers
— The flagship shelf
The flagship shelf
Three sauces earn a permanent spot on the shelf. Each one is smoked, fermented, and bottled in small runs — start with a favorite and work your way up the heat.
Red Label
6.7 FL OZ · Cayenne + Arbol
Texas Red
The one that started it all — bright, punchy cayenne heat with a slow mesquite finish. Goes on everything.
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$14
Reserve
6.7 FL OZ · Smoked Morita
Smoked Reserve
Deep, dusky, all-mesquite. Slow-smoked morita chilies give it a barbecue soul — brisket’s best friend.
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$16
Gold Label
6.7 FL OZ · Peach + Habanero
Sweet Heat
Ripe Hill Country peach meets habanero — sweet up front, a warm slow burn behind. Born for wings.
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$15
— Hill Country, since 2018
Started at a backyard grill
We didn’t set out to build a brand — just a sauce good enough to keep on the table.
It began over a mesquite fire in the Hill Country, chasing a heat that tasted like where we’re from. Six years later we still cook every batch by hand, in runs of two hundred, with chilies grown down the road.
01
Small batch always
02
Mesquite over everything
03
Chilies with a zip code
— How it’s made
Four rules we don’t break
No factory, no fillers, no rushing the fire. Every bottle earns its label the slow way.
01
Small-batch by hand
Two hundred bottles a run, cooked and filled by the same hands that grew the peppers. Small enough to taste every batch.
02
Mesquite-smoked
Real Texas mesquite, not liquid smoke. The chilies sit over the fire until the flavor is bone-deep.
03
No fillers, ever
No gums, no dyes, no corn syrup. Chilies, vinegar, salt, spice — a label you can read out loud.
04
Texas-grown chilies
Grown down the road in Hill Country dirt. Chilies with a zip code, picked ripe and used fresh.
— Put it to work
Recipes & fire
— From the pit
First bottle hit my brisket and the recipe was permanent. Nothing else comes near the pit anymore.
— Dale Rutherford · Pitmaster, Lockhart
— Straight from the kitchen
Notes from the kitchen
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Reading our heat scale, from Verde to Branded
Every bottle we make wears a little row of pips on the label — a heat scale that runs from Verde at the mild end to…
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Five weeknight dinners that need one bottle
Not every night is a low-and-slow, tend-the-pit-for-eight-hours kind of night. Most nights you’ve got twenty minutes and a hungry table. Good news: one bottle of Texas…
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Why we smoke over mesquite (and nothing else)
There’s a jug of liquid smoke on every commercial sauce shelf in America, and we’ve never once opened it. Every ounce of smoke in a WP…
— Stock the shelf
Load up the Pantry
Grab a bundle, save a few bucks, and never run dry mid-cookout. Free shipping over $45 — straight from the Hill Country to your table.
Ships in 2 days · Est. 2018 · Made in Texas