Cayenne and sweet onion, mellowed in retired wine barrels from the coast and brightened with apple cider vinegar. The standard the rest of the lineup is measured against.

Fire-roasted tomatillos, jalapeño, sweet onion, and pineapple, finished with the Santa Maria trinity — garlic, parsley, salt. A green sauce that tastes like the coast at sundown.

Cayenne and scotch bonnet softened with raw agave, then aged in retired wine barrels until it tastes like a campfire singalong. Sweet up front, hot in the chorus.

Smoked serranos with dried apricot, shallots, and a splash of white wine vinegar. Medium heat, very food-forward — built for cheese boards, charcuterie, and Sunday afternoons in Santa Barbara County.

Black garlic — deep, molasses-like umami — softens the habanero into something savory and smoky. Roasted onion, a whisper of coconut aminos, citrus finish. The bottle that makes people ask what's in it.