Da Bomb Ghost Pepper Hot Sauce (118g) South London Best London Fermentation took place in freshly

Fermentation took place in freshly emptied red Bordeaux barrels for 14 months

with full-bodied richness and texture courtesy of skin and lees contact

The wine is made up of four different processes - 60% of grapes are de-stemmed and fermented on their skins for 22 days

You'll find an amazingly expressive Muscat nose

art and abandon

Da Bomb Ghost Pepper Hot Sauce (118g) South London Best London Fermentation took place in freshlyThis sauce is infused with one of the world's hottest peppers the Naga Jolokia or "Ghost Pepper" . This sauce contains zero pepper extract just pure natural heat! Ingredients: Habanero peppers (fresh hot habanero and salt), mango puree, water, lime juice concentrate, tomato paste, jolokia chilli pepper powder and habanero powder Scoville Rating: 22,800