Flavour first.
Heat to match.
Hott. is fermented hot sauce, made in batches by Liam Kerr.
It started in the kitchen
Hott. began as kitchen experiments: fermenting chillies, then blending them with fruit, citrus and spice to see what worked. Not every batch did.
I was studying for a master's degree at the time and needed something completely different from coursework. Cooking had always been how I unwound. When I found fermented hot sauce, it clicked.
Soon the fridge was full of bottles. When space ran out, I started giving them to friends. A few of them said I should start selling it. That's how Hott. slowly took shape.
“A good hot sauce should make you want to finish the bottle.”
How the sauces are made
Every chilli in Hott. is fermented. So are the bell peppers, which give the sauce a naturally acidic base without leaning on harsh vinegar.
The method is carbonic maceration, borrowed from winemaking. Chillies and peppers go into sealed stainless steel pressure kegs, the kind brewers use. The oxygen is swapped for carbon dioxide, and fermentation starts inside the fruit itself rather than only on the surface. It gives a cleaner, brighter flavour, and the fruit keeps its own character.
Most ingredients are fermented separately so each flavour stays clean. Then they're blended and bottled in batches.