Fermentation plays a central role in how many Hott sauces are built. Instead of relying on vinegar for acidity, we ferment chillies and peppers to develop natural acidity, depth and balance.
Fermentation transforms the ingredients, creating brightness and complexity while allowing the original character of the fruit to remain. But the way we ferment matters just as much as the fact that we ferment at all.
A Different Kind of Fermentation
At Hott we ferment using a method known as carbonic maceration.
This technique creates a sealed, oxygen-free environment under pressure, allowing fermentation to begin inside the cells of the fruit itself. This process is known as intracellular fermentation.
The technique is most commonly associated with winemaking, where it is used to produce distinctive flavour profiles. When applied to chillies and peppers it produces fermentation that is clean, expressive and often faster than traditional open ferments.
The Vessels We Use
To carry out this process we use stainless steel pressure kegs, similar to those commonly used by brewers.
These vessels are designed to withstand high pressures while remaining completely sealed. Once filled with chillies or peppers, the oxygen inside the vessel is displaced with carbon dioxide, creating the anaerobic environment required for carbonic maceration.
Inside this pressurised environment fermentation begins within the fruit itself rather than only on the surface, changing how flavour develops during the process.
Why We Use This Method
Carbonic maceration allows fermentation to highlight aromatic and fruit-forward characteristics while still developing the acidity and depth expected from fermented ingredients.
For hot sauce this means ingredients that feel brighter, more layered and more balanced, without relying heavily on vinegar.
It’s one of the reasons Hott sauces taste the way they do.
The Result
Fermentation gives the sauces natural acidity, complexity and depth while still allowing the original ingredients to shine through.
The goal is always the same: better flavour.