A monthly sauce subscription · est. everywhere

What’s this
here sauce?

The question that starts every good meal. We mail you three answers a month — small-batch sauces hunted down from kitchens, smokehouses, and night markets all over the world.

Start My Box — $29/mo See June’s Three ↓

How it always starts

INT. A KITCHEN IN MACON, GEORGIA — SUNDAY, GOLDEN HOUR

On the table: a plate of fried chicken, still crackling. Beside it, a small bowl of something dark red and glistening.

DELL, 74

(squinting at the bowl)

“What’s this here sauce?”

MIN-JUN, 27

(sliding it closer)

“Sichuan chili crisp, from Chengdu. Fried chilies and garlic in red oil, with peppercorns that hum on your tongue. Cooks there have been layering heat like this for three hundred years.”

Dell drags a drumstick through it. A beat.

DELL

“Oh, that’s some good stuff right there.”

An older Black man and a young Korean American man at a kitchen table, a bowl of glossy red chili sauce in sharp focus before a plate of fried chicken Tasted &
Approved
Every sauce we ship comes with its story. Ask the question — we’ll keep answering.

In the box — June 2026 — Shipment Nº 014

This month’s three

Nº 1 / 3FULL SIZE · 7 OZ
A jar of deep-red Sichuan chili crisp with a brass spoon lifting a glossy spoonful Chengdu · CN

Chen Family Chili Crisp

Chengdu, Sichuan — China

Fried chili and garlic settled in lacquer-red oil; Sichuan peppercorns that hum and tingle. Three generations of one family’s wok.

HEAT

3/5 — a warm, numbing hum

Fried chickenDumplingsEggsVanilla ice cream
Nº 2 / 3FULL SIZE · 7 OZ
A corked bottle of vivid orange-red peri-peri sauce beside fresh bird's-eye chilies and lemon Maputo · MZ

Dona Amélia’s Peri-Peri

Maputo — Mozambique

Bird’s-eye chilies, lemon, garlic, and bay — bright fire the way it’s made along the Indian Ocean coast, one small batch at a time.

HEAT

4/5 — proper hot, then lemony

Grilled shrimpRoast chickenFries
Nº 3 / 3FULL SIZE · 7 OZ
A jar of creamy Alabama white barbecue sauce flecked with black pepper, mid-drizzle Decatur · AL

Big Earl’s White Sauce

Decatur, Alabama — USA

North Alabama’s creamy, peppery secret: cider vinegar, coarse black pepper, a whisper of horseradish. Born next to a smoker in 1925.

HEAT

1/5 — mild, tangy, peppery

Smoked chickenSlawBiscuits

The whole operation

How it works

01

We go looking

Night markets in Bangkok. Smokehouses in Alabama. A grandmother’s kitchen in Maputo. If folks line up for it, we chase it down and bottle it.

02

We box up three

Three full-size bottles a month, each with a story card: who makes it, where it’s from, and exactly what to put it on.

03

You ask the question

Set a bowl of it on the table and wait. Somebody’s going to squint and ask. That’s the whole point.

An open kraft shipping box holding three sauce bottles nestled in paper crinkle Shipment
Nº 014

The delivery

What lands on your porch

  • Three full-size sauces — never minis, never repeats
  • Story cards — the maker, the place, the history in your hand
  • The pairing sheet — what to dip, drizzle, and douse this month
  • One wildcard recipe — from the maker’s own table

One plan. No tiers. No nonsense.

The Monthly Three

$29 / MONTH

✓ You’re on the list. First box ships July 1.

Giving it? Three months, gift-wrapped story and all — $84.

“Oh, that’s some good stuff right there.”
— Dell, first dip · Macon, GA