The hottest club in town.

HABANERO

Habanero grown and lacto-fermented in Brussels.
The result of HABANERO peppers and organic carrots fermented in lightly salted brine for 4 mounths, then cooked with cider vinegar, red onion, garlic, brown cassonade and black pepper.
It is as simple and natural as it can be: no bull.
The result is just a pure habanero long-lasting rush with its deep characteristic taste.

Production limited to 107 bottles.

Very very hot.

Heat: 10/10

TEARS

The first sauce to have been produced with carolina reapers grown in Bxl.

SUPER HOT version of the PEARS FOR TEARS, with CAROLINA REAPERS instead of habaneros, wich leaves the pears behind the tears

The CAROLINA REAPER is officially the hottest peppers in the world with an average SHU of 1,641,000 SHU and peaks at 2.2 Million SHU.

Production limited to 122 bottles.

Heat: 10/10

NANA

"It's like killing a unicorn, with like, a bomb".

Pure organic pineapple flavor immediately followed by the distinctive deep heat of the glorious brown MORUGA TRINIDAD SCORPION pepper.

The Trinidad Moruga Scorpion is currently second on the World’s Hottest Pepper list. It has an average rating of 1,200,000 Scoville Heat Units (SHU) with the hottest Trinidad Scorpions measuring 2,009,231 SHU.

Production limited to 300 bottles.

Heat: 10/10

FUMATA

« My friend, it’s like the FUMADO and that G.U.N. we had, met and had a baby. And then meanwhile, that crazy grown in Bxl Carolina reaper stuff we had, and the green oak smoked cayenne, met and had a baby. And by some miracles those two babies met and fuuucked… This would be the shit they birthed. »

It’s essentially the same recipe, slightly adapted with CAROLINA REAPER peppers (officially the most potent pepper in the world), which give it a good amount of heat with a little delay in ignition in the mouth.

Carolina reapers grown in Brussels, AOC green oak smoked cayenne peppers, red onions, garlic and Belgian brown sugar.
It goes with everything, really.

Production limited to 280 bottles.

Heat: 10/10