The Ancho Project

The Ancho Project is a deep, slow-building flavor experiment built around one of the most iconic peppers in the world: the ancho. This sauce delivers a dark, earthy sweetness with notes of cocoa, dried fruit, and warm spice.

Chipotle in adobo layers in smoky heat, while raw wildflower honey rounds out the natural sweetness and gives the sauce its signature smooth finish. A precise blend of apple cider vinegar and distilled white vinegar brings clean acidity and sharp balance, keeping the flavor bold without overpowering the depth of the peppers.

And in true Mad Hopper fashion, this sauce goes one step further by introducing Willamette hops. A dual stage hop addition adds gentle bitterness, floral earthiness, and a subtle aromatic lift that sets this sauce apart from anything else on the market. It’s hot sauce with craft beer attitude.

The result is a rich, smoky, slightly sweet sauce with a mellow heat that clings to food and builds complexity with every bite.