Chef Jack Moore started developing fermented hot sauce during the restaurant shutdowns in 2020, after working as executive chef at Columbus’s Watershed Kitchen + Bar. Friends and family compared recipes in bottles with different-colored caps and kept asking for the black-cap version.

The name stayed, and the first bottle sold at the Watershed Distillery bottle shop in early 2021. Jack and his wife, Nicki, make the sauces with local ingredients, ferment them in small batches, and bottle them by hand.

Try a little on eggs, beans, or last night’s leftovers before you reach for another spoonful. Hot sauce can be a small adjustment rather than the whole point of the meal. Use as much as tastes good to you.