Who We Are

Bon Papi started in a garage in 2012. We were tired of vinegar-heavy water pretending to be hot sauce. We wanted texture. We wanted depth. We wanted pain.

Our peppers are sourced directly from partner farms in Oaxaca and Louisiana. We ferment our mash for a minimum of 6 months. Why? Because patience tastes better.

Every bottle is hand-filled, hand-labeled, and inspected. If it's not good enough for our table, it doesn't go to yours. That's the Bon Papi promise.