150ml bottle of sauce from Hott.
Hott. started as a simple idea: hot sauce should taste good first.
What began during postgraduate studies in Edinburgh quickly turned into an obsession with flavour, fermentation, and balance. Instead of relying on vinegar and heat alone, they build their sauces through fermentation — developing natural acidity, depth, and complexity while letting each ingredient speak for itself.
Today, they produce small-batch sauces in Scotland using carefully sourced ingredients and a process rooted in patience and precision. Each bottle is designed to work beyond heat — pairing with food, elevating dishes, and earning a place in kitchens rather than cupboards.
Mango, Chipotle and Lime -
Mangoes deliver a rich and tropical sweet body on top of their signature base. Chipotle gives off layered smoke and gentle heat. This Hott. sauce uses lime juice to cut through the sweetness and liven up the smokiness.
Ingredients: Mango (53%), Yellow Peppers, Lime Juice (10%), Orange Juice, Chipotle (5%), Sugar.
Charred Peach, Scotch Bonnet and Rum -
Charred peaches unlock a complex smoky sweetness. A body of fermented onions, peppers and carrots deliver savoury depth with natural acidity. Scotch Bonnets lend a medium mouth-coating warmth to their signature base. Rounded with dark fruit and creamy caramel-vanilla notes using Dead Man's Fingers spiced rum.
Ingredients: Peaches (Water, Sugar, Glucose-Fructose Syrup, Citric Acid) (37%), Red Peppers, Carrots, Onions, Spiced Rum (4%), Scotch Bonnet Mash (Chilli, Acetic Acid) (4%), Salt, Cider Vinegar, Sugar, Paprika.
Garlic and Miso (Firebowl x Heriot Hott Collab) -
Fermented garlic and red miso yield savoury depth and complexity. Their signature base is complimented by the tangy acidity of cider vinegar, heated by the fruity warmth of Scotch Bonnets and elevated by fiery ginger to liven the flavour profile.
Ingredients: Red Peppers, Scotch Bonnet, Ginger, Red Miso (7%) (Soya), Garlic (5%), Apple Cider Vinegar, Salt.
Yellow Habanero Sweet Chilli -
Yellow Habaneros lend their familiar warmth and tropical fruit character to their signature base. Lime juice and tamarind bring bright acidity and lift while caramel sweetness through coconut sugar is balanced by the savory depth of white miso.
Ingredients: Yellow Peppers, Coconut Palm Sugar, Lime Juice, Miso [Water, Soybeans (Soya), Rice, Salt], Water, Soybeans, Rice, Salt, Yellow Habanero (3%)
Seabuckthorn Sriracha -
Seabuckthorn shares a bright natural acidity while sugar balances its sharpness. Using their signature bell pepper base with Scotch Bonnets for a gentle heat, this Hott. sauce has a savoury backbone of miso and fermented garlic for depth.
Ingredients: Yellow Peppers, Seabuckthorn Juice (15%), Sugar, Garlic, Salt, Scotch Bonnet, Miso [Water, Soybeans (Soya), Rice, Salt].
Louisiana-Style Seaweed -
Fermented Cayenne and Habaneros provide a clean and steady heat. A vinegar base has sharp, tangy acidity while dried garlic builds body. This Hott. sauce utilises seaweed for its complex umami flavours and salinity.
Ingredients: Spirit Vinegar, Cayenne Mash (Cayenne, Acetic Acid, Salt), Red
Habanero Mash (Cayenne, Acetic Acid, Salt) Salt, Garlic, Sugar Kelp (1%).
Pickle Juice Buffalo -
Butter creates a smooth and velvety body while toasted garlic gives depth and complexity. Cayenne and Habaneros provide a punchy heat carrying the flavour throughout. Sporting a savoury tang and sharp acidity of pickle juice.
Ingredients: Pickle Juice [apple cider vinegar, water, cucumber, salt, sugar, turmeric,
fennel, celery] (46%), Vegan Butter [plant oils, coconut oil, water, faba bean preparation,
emulsifier (sunflower lecithin), natural flavouring, colour (carotenes)], Cayenne Mash
(cayenne, salt, vinegar), Red Habanero Mash (habanero, salt, vinegar), Garlic, Xantham Gum
Roasted Pineapple and Yellow Fatalli -
Roasted pineapples provide their caramel sweetness and gentle acidity. Balanced by lime and ginger to bring a citrusy brightness. Fermented bell pepper base elevates chilli flavours without increasing heat intensity. Punchy tropical heat is delivered by fermented yellow Fatalii with allspice rounding the profile.
Ingredients: Roasted Pineapple (59%), Yellow Fatalli (7%), Yellow Peppers, Ginger, Salt, Allspice Berries, Lime Juice.
