Our Story
Born in Fire, Aged in Oak
Ember & Oak started with a backyard smoker, a crock of fermenting chilies, and a stubborn belief that hot sauce should taste like something. Here is how we got here.
From Home Kitchen to
Small Batch. Real Process. No Shortcuts.
What began as a personal obsession with fermentation quickly outgrew the kitchen counter. We ferment whole chilies low and slow, then cold-smoke them over real oak wood before they ever touch a bottle. The result is a depth of flavor you can’t get from a commercial production line. Today our home kitchen has become a dedicated micro-factory, but the process is still hands-on and every batch is still made by us. We offer three heat levels – mellow, medium, and wild – all built for flavor first.
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We don’t add smoke flavor. We add smoke.
Ember & Oak
Find Your Heat Level
From a mellow simmer to a wild, full-throttle burn, Ember & Oak has a sauce built for your table. Pick your heat and taste what a little fire and a lot of patience can do.