Cayenne Peppers (Red Ember, Red Flame, Cayenetta, Ring of Fire), Distilled Vinegar, Fish Peppers, Baltimore City Tap Water, Celery Leaf Vinegar*, Sea Salt, Shallots, Garlic, Old Bay, Nori

*Raw Apple Cider, PennCrisp Celery

Nearly all of the cayenne peppers and about half of the fish peppers were grown on “Hot Sauce Farms,” our silly name for Tim’s patio garden in northwestern Baltimore County, Maryland.

The incredible people at Moon Valley Farm in Frederick Country, Maryland agreed to ripen a couple pounds of fish peppers just for us - we are eternally grateful to them - and also grew the garlic we used in this sauce.

The Central PA Produce Co-Op - an Amish cooperative based in Blair County, Pennsylvania - grew the shallots.

We are no experts in Japanese cuisine, but we love the nori from Yamamotoyama, and used their ‘Special Reserve’ to provide a saline, umami sort of boost to this sauce.

The water we used in this sauce did indeed come from Baltimore City - likely from the Liberty Reservoir - and provides some true Baltimore terroir.

Keepwell Vinegar in Harrisburg, Pennsylvania made the Celery Leaf Vinegar that pairs so brilliantly with the Old Bay and peppers.

This sauce was blended from three batches, the first started in early August and the last in mid September. It fermented at cool temperatures for an average of 61 days and then - depending on the batch - spent anywhere from two days to two weeks in our T&M Proprietary Mixing System.

Each batch was then aged separately at refrigerator temperatures prior to careful blending and bottling in early January.

• Brix: 10

• pH: 2.9