One each of our specialty series
YAKSHA (gold wax)
ALL THAI CHILIS - de-stemmed by hand (never doing that again!) fermented for a year with ginger and garlic, finished with michiu, rice vinegar, lime juice and brown sugar. This Thai inspired sweet heat variety is widely applicable flavor-wise with a very approachable heat level.
SUSHI YOKAI (black wax)
30+ varieties of chilis from the final KY harvest of 2020 fermented for a year, finished with wasabi seasoning, pickled sushi ginger, soy sauce, rice vinegar, black garlic, squid ink and sake kasu - left over fermented rice from sake production from The Void Sake brewery in Lexington, KY. This unique sushi inspired concoction possesses supernatural flavor with a creeping heat that intensifies slowly after the first bite, and plateaus at a level just hot enough to make your scalp itch.
Pineapple Curry (yellow wax)
30+ varieties of chilis from the final KY harvest of 2020 fermented for a year, finished with Pineapple puree, lemon juice, brown sugar, curry powder and Carrot. Perfect on pork or anything smoked! We reduced the heat level from last year's batch to make this one a real crowdpleaser.