We have always had a passion for good food & great tasting hot sauce, growing chilli peppers and making hot sauce was my favourite pastime. Every weekend was a good excuse to barbecue and trial one of my new sauce recipes.
Then in November of 2013 at the age of 31, I suffered a life changing spinal injury when my son was just six months old. A successful career and my ability to provide for my family lost, our lives as we knew them were over.
After years of hospital stays and intensive physical and mental rehabilitation we started to try and rebuild our lives, it was on that journey, that 13 Angry Scorpions was born.
In 2016, with a lot of help from my beautiful wife, we started using my hot sauce recipes to develop our new range of sauces and our unique chilli pepper aging process. Not unlike a fine whiskey, we seal them in kegs for up to 24 months blended with distilled vinegar - this technique really matures and smoothes the flavour profile, while still unleashing the heat and really unlocking the full potential of the chillie's flavour. We then combine our aged pepper mash with some of the freshest local ingredients to meticulously hand-craft our range of premium, flavour-focused, international award winning sauces.
We would really like to take this opportunity to thank all of our new and loyal customers, without you we wouldn't be able to do what we do.
Patrick, Jessica & William Beresford
The 13 Angry Scorpions Family.