The 3 lasts batches in date.

ULTRA 04

Monthly celebration of the season. Once a year only, when it’s gone it’s over until next year.

03 stands for April obviously, and April means organic rhubarb from nearby Bxl and the first Belgian strawberries.

With no sugar added, this quite acidic sauce is a great addition to a fat burger or hotdog, it goes perfectly well on anything to break the fat, as good pickles would do.

The taste is really bright and also slightly funky due to the addition of the DARK SISTER, a black IPA from our friends at Brussels Beer Project.

Heat: 4/10

AMAÏ

Made from Delta IPA from our friends at Brussels Beer Project ; the best IPA brewed in Belgium (totally objective here :).

Inspired from a secret recipe for ribs marinade, this sauce is not fruity at all but quite dark instead thanks to the dark candy sirup.
The IPA devellops some very complex floral aromas in it, wich accord perfectly to the frank heat of the Aji Jamaiquino.

Perfect in pasta, red meat or ramen or anything really.

Heat: 7/10

FUMADO

Deep, complex smoky flavor from the best smoked peppers on the planet, paired with red onions grown closed to Bxl, fresh HABANEROS, apple cider vinegar, organic garlic, and of course some brown cassonade and a custom spices blend.

Versatile enough to be used in virtually any dish as long you like good smoke.
It’s a vegan’s favorite sauce because it brings to mind
the taste of barbecued meat.

The “PIMENTÒN DE LA VERA” is a Protected Designation
of Origin (PDO) from Extremadura, in northern Spain.
This chili is dried with holm oak smoke for two weeks, right after harvest, which makes it taste so rich. Unlike chipotle,
it is free from artificial flavors or additives of any kind.
It’s pure smoke.

Heat: 4/10