Founders Jonathan Kastner & Tyler Braun were both born and raised in Lafayette, LA, but have worked in some of the best kitchens all over the United States and the world. After years & years of working in restaurants, they both yearned for an outlet to create delicious products that could be shared with everyone. One night at a mutual friend's bbq, the idea of a creating a hot sauce business began to take shape. After months of R&D, Southern Chili Lab was born.
R&D is a defining element of SCLab. We take pride in developing flavor combinations and perfecting them through trial & error. Everything we make gets analyzed in multiple categories from heat level, viscosity, flavor, etc; to make sure each recipe is dialed in to exactly what we're aiming to achieve. It may be tedious, but the pursuit of perfection is worth the process.
Fermentation is at the core of every product we develop. This preservation technique adds a depth of flavor that is unmatched. We lacto ferment our sauces using Trapani sea salt from the coasts of Italy. Fermented for just long enough to develop the distinct sour notes only achieved using this method.