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Hott.
edinburgh
On a mission to make everyone’s meals Hott.
For a long time hot sauce was mostly about heat or acidity. Vinegar-forward sauces still have their place — Tabasco is one of my favourites — but I’ve always been more interested in how flavour and heat work together.
At Hott. we pair the heat to the flavour, not the other way around. Too much heat can drown out ingredients, while too little can make a sauce feel flat. The goal is always balance.
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A few favourite PIECEs
The story behind the business
Meet Hott.
At the time I was studying for my master’s degree and needed something that felt completely different from coursework. Cooking had always been a way to unwind, and when I discovered fermented hot sauce it clicked immediately.
Before long I was fermenting chillies, blending different ingredients and filling the fridge with bottles. When space started running out I began giving them to friends, and a few of them suggested I should start selling it. That’s how Hott. slowly took shape.
You can create wild flavour combinations or collaborate with big brands, but none of that matters if people don’t actually enjoy the sauce.
At the end of the day that’s the real test.
Liam Kerr - Founder, Hott.
founder Credentials
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From Hott.
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