01
Grow
Williamson cayennes are planted in early April across 400 acres of mountain loam. Hand-weeded, rain-watered, and harvested between mid-August and the first frost.
How It's Made
FROM FIELD
TO BOTTLE.
Every step happens within walking distance of the original 1903 barn. No co-packers. No outsourced ingredients. No compromises.
02
Pick
Every pepper is picked by hand. Our seasonal crew of more than 80 returns year after year — many for two and three decades. Bruised peppers go to the compost. Only firm, deep-red cayennes make it to the mash room.
03
Ferment
Peppers are ground with sea salt and laid down in oak barrels in the cellar of the original 1903 barn. The mash ferments for a minimum of 90 days, sometimes as long as a year for our reserve batches.
04
Blend & Age
After fermentation, the mash is strained and blended with aged white vinegar and our family blend of garlic and herbs. The finished sauce rests another 30 days before bottling.
05
Bottle
Each bottle is filled, capped, labeled, and inspected by hand inside the converted hayloft of the original barn. Two shifts, six days a week.
06
Ship
Pallets are loaded at our Black Mountain dock and trucked to grocers, restaurants, and customers in 47 countries. We ship more than two million bottles a year. We have not missed an order in over a century.
90+
Days minimum fermentation
100%
Farm-grown cayenne
0
Artificial preservatives, ever