{"id":647,"date":"2024-08-27T13:58:28","date_gmt":"2024-08-27T11:58:28","guid":{"rendered":"https:\/\/chardys.nl\/?page_id=647"},"modified":"2026-02-16T21:52:29","modified_gmt":"2026-02-16T20:52:29","slug":"custom-product","status":"publish","type":"page","link":"https:\/\/chardys.nl\/nl\/","title":{"rendered":"Chardy’s Hot Sauce"},"content":{"rendered":"\t\t
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The Alchemy of Hot Sauce<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At Chardy\u2019s we are very passionate about chilli peppers. Our vision has always been to respect the integrity of the peppers by balancing these vibrant, wonderfully complex fruit qualities, with the acidity assuming a very much more sympathetic role. This may sound like a simple task, however allowing the chilli peppers to take back centre stage, meant rethinking the entire alchemy of how to craft a hot sauce.<\/p>

For thousands of years winemakers have been perfecting the art of extracting the subtle flavours and nuances of the humble grape, to create a delicate balance of fruit, acidity and tannins. That led us to a simple question, \u201cwhy can\u2019t we do that with chilli peppers?\u201d<\/p>

From the start we wanted to craft a sauce without compromise, if you will, a \u201cfine hot sauce\u201d. Whilst we initially believed that doing this meant reinventing the wheel, we realised we simply needed to let the chilli pepper lead us along a journey of evolution. To adapt, combine and borrow traditional techniques, to make something entirely fresh, indulgent and unconventional.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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... and then a touch of magic<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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As with winemaking, the alcohol fermentation is critical to producing a complex layered sauce. Without going into too much science, yeasts produce flavour compounds called esters and phenolics and by carefully selecting all our yeast strains, we can build a flavour profile to compliment the individual peppers. Most importantly, the alcohol fermentation helps to preserve the freshness of the chilli peppers and further develop these flavours throughout the maturing process.<\/p>

That\u2019s not the end of the story however, because we are also using a partial \u201cLactic Acid Fermentation\u201d. Overall, this gives a very customised acidity profile and a wonderful tangy balance to all our sauces.<\/p>

We never said making a sauce without adding vinegar would be easy, but we feel the depth and complexity of flavour we achieve through this layered, double fermentation process, is more than worth it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Time is a wonderful thing...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We can\u2019t emphasise enough just how important the aging process is and as such, it\u2019s not something we are prepared to compromise on. After all, from the very beginning our vision has always been to make a premium hot sauce.<\/p>

All our sauces are finished by maturing in old malt whisky casks imported from Scotland. They quietly mature, while we constantly monitor the temperature and humidity, only releasing them when we feel they are truly ready.<\/p>

Patience brings its own rewards, and the result is a more complex, rounded, smoother sauce with a better mouthfeel, a touch of oaky tannins and some whisky magic.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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A kiss of smoke<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Smoke may be the perfect flavour to accompany chilli peppers, after all it\u2019s the reason peppers such as chipotles taste so damn good. Not all smoke however is so graceful, which is why at Chardy\u2019s we carefully match the flavour profiles of all the woods we use with our individual recipes. Furthermore, our pit master Dennis<\/a> carefully smokes all our peppers by hand in small batches.<\/p>

At Chardy\u2019s balancing the flavour of the chilli peppers is most important and that\u2019s why we believe in a kiss of smoke, because there really is a fine line between overpowering it and enhancing the flavour of a chilli pepper.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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