Bayou Habanero Hot Sauce

Chef P. Pierre Brown's inferno. Carolina Reaper peppers — the world's hottest — anchored with white and apple cider vinegar. Use one drop, regret three. For hot-sauce nerds and people who lost a bet.

Chef P. Pierre Brown's New Orleans original. Cayenne peppers, white vinegar, and apple cider vinegar — a clean, balanced everyday hot sauce that won't overwhelm the dish. Mild enough for breakfast eggs, real enough to mean it.

Catfish & chicken blend, Louisiana-style. Raw habanero, pink Himalayan salt, garlic, and a finish of liquid smoke. Pour it on fried fish, wings, or anything that needs a Bourbon Street accent.

Caribbean meets the smokehouse. Raw habanero, hickory liquid smoke, dark molasses, and brown sugar — sweet and smoky with a clean habanero kick. Built for ribs, brisket, and dipping anything you love.