#471 Disco Dead

Silky like smoke with deep and alluring cacao, black garlic, and local blueberries, with the heat of early-season & homegrown viper peppers. Morel miso & tamarind double down on sludgy richness & berry berry kosho for jammy, juicy appeal!

Suggested pairings: pizza & flatbread, mushrooms, wings

7.7/10 heat

filtered water, apple cider vinegar, lime juice, Berry Family Farms blueberries, Ogeechee River Bay Farmstead blueberries, Greg’s Own Berry Berry Kosho (Dragonfly Creek blueberries & blackberries, kosher salt,  Wade Made Ferments bergamot-lemon-pineberry ‘bhut hurt’ kosho salt), Asian Best of Thailand tamarind paste, sea salt, Greg’s Own chocolate 7 pot peppers, chocolate viper peppers & bhut jokolia peppers, organic black garlic,  Wild Light swamp honey, Yuh Ming of Taiwan Cassia Flower Jam (cassia flower, salt, sugar),  Cacoco x Brundo Spice Co. Berbere Mocha Mix (organic & fair-trade cacao & cacao butter, organic coconut sugar,  berbere [Ethiopian chili peppers, garlic, ginger, honey, sacred basil, black cardamom, fenugreek, rue, black cumin,  nigella seed, black pepper], black cardamom, organic vanilla, & Himalayan salt), Ohi:yo Pepper Co. Heat ‘em & Reap (brown sugar, sugar, smoked paprika, garlic, onion, black pepper, Carolina reaper salt, ginger, rosemary),  Billy’s Botanicals shiso, J&S Spice Co. dried Carolina reapers, Shared Cultures Morel Mushroom Miso (organic chickpeas, organic kokuho rose rice, wild foraged morel mushrooms, sea salt, water, koji culture), Brundo Spice Co. Makulaya  (fenugreek, nigella seed, garlic, ginger, caraway seed, black pepper), Burlap & Barrel Timur Peppercorns &  smoked Pimenton paprika, Wade Made Ferments blood orange miso solids, Mallory O’Donnell bayberry leaf

5 fl oz/150 mL

Best by 07/07/2025