Greg & Steven met 10 years ago at a local Tempe, Arizona institution, the Vine. From there, they bonded over a mutual appreciation for good food and high heat.

The kitchen on Beck Avenue was their laboratory. Every Sunday was an opportunity to try something new on the stove or the grill.

To keep the Sunday Funday tradition alive, they began testing out new recipes and unique cooking processes that ultimately led to a personalized take on hot sauce utilizing Greg’s abundant pepper garden.

Today, their small-batch approach relies on lacto-fermentation to create a series of sauces that blends together heat and flavor for a song that’ll make your taste buds dance.