Pineapple, Late Heat
Sweet and faintly burnt on the front of the tongue, smoke behind it, and heat that waits until you have swallowed.
Out now: Founders Batch
Every chile smoked before it goes in the jar, then three weeks under a salt brine, then blended with pineapple caramelized until the edges go dark and a ripe mango raw. The fruit goes in at the blender rather than the ferment, which is why it still tastes like fruit: twenty days of lactobacillus would have eaten that sugar and taken the caramel with it.
Contains no declared allergens.