The Flaming Imp
Meet the Imp Behind the Fire.
It all started with a bubbling jar in a tiny Lincoln kitchen. I wanted a hot sauce that did more than just burn—it had to be alive, fermented, flavourful, and gut-friendly. The Flaming Imp was born: mischievous, bold, and absolutely addictive.
How its made.
Unlike most hot sauce, every step happens in-house — from fermenting the ingredients to bottling the sauce and hand-labeling each bottle with care. This way we can control the whole process.
Washing and dicing ingredients
We start by giving our fresh ingredients a good rinse and a rough chop. No machines, no shortcuts — just hand-prepped peppers, fruits, garlic and more, ready to become something magical. Every batch starts with real food and real effort.
Ferment Ingredients In-House
Here’s where the flavour deepens and the Imp works its mischief. We ferment our ingredients the old-school way — in small batches, at the right pH, and with plenty of patience. This slow process unlocks bold, complex flavour and gut-friendly goodness.
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Blend & Bottle
Once the ferment hits peak flavour, we fire up the blenders and transform it into liquid gold. After a taste check (or two), we bottle every batch by hand — no conveyor belts here — and seal in the flame.
