The quest to develop a chilli sauce very unique in flavour and aromabegan many years ago in the kitchen of an Irish pub. Beautifully fresh oysters would be delivered on Saturday mornings and there was nobetter way to start the day than half a dozen hand picked oysters finished off with a generous shake of that very well known “pepper sauce”, a squeeze of lemon and just a flick of sea salt. The resulting combination of flavours and textures of this mid morning pick me up resulted in the start of a long journey to develop Australia's first authentically oak barrel-aged chilli hot sauce.
The chillies in Firehorse Hot Sauce spend around 4 years maturing in carefully selected oak barrels. This process delivers a smooth, uniquely flavoured hot sauce with all the flavour of the sauce derived from the ageing process. This is the difference between Firehorse and other chilli sauces. Firehorse is a Grade A hot sauce which means that all the seeds and skins are removed prior to bottling.
Our hot sauces are proving very popular and once you’ve tried them we think you’ll agree that good things, take time.
Each bottle of Firehorse Hot Sauce is around 4 and a half years in the making, from chilli bush to bottle. There is chilli sauce and there is Firehorse.