Our story

Upon working on the Western waters of Barbados, we were often met with praise for our local mustard-based pepper sauce. However, I thought we could be known for more than a four-ingredient sauce, especially for being known as the “Culinary Capital of the Caribbean”.

Of course, like everything great, it started imperfectly. From overly complicated recipes with as many as fifteen different components to cooking methods that required expensive equipment far out of budget. With much trial and error, it was finally the correct consistency, heat and color we wanted.