In stock, ready to ship
Taxes and shipping calculated at checkout.
Down to Ferment Java Jam is a medium, experimental collaboration with Brian Ambs: a base of coffee kombucha made from a bright, juicy anaerobic coffee, with fermented Fresno peppers, black currants, dark sweet cherry, Medjool dates and passion fruit, and a little chocolate bhutlah, cocoa and cardamom. The dark fruit gives it a rich jamminess.
Try it on steak, glazed pork, venison and charcuterie, or with waffles and vanilla ice cream.
Size: 5 fl oz
How it tastes
Made with
Orders ship within 48 hours from the USA. Free shipping on orders over $75; below that a calculated rate is shown at checkout. See our shipping policy and refund policy.
Buy it with
Two more small-batch sauces to try alongside this one. Uncheck anything you don’t want.
Hot sauce of the month club
If Java Jam - Brian Ambs Collab Sauce is your speed, tell us that once and stop hunting. Set your heat level, the flavors you want, and the food you actually cook. Then a real person picks 1, 2 or 3 small-batch bottles for you every month.
Reviews
Tried it? Tell other heat seekers how it tastes and how hot it really runs.
About the maker
Fermented hot sauces from San Diego, made with kombucha instead of vinegar.
Down to Ferment’s sauces are vegan, gluten-free and full of playful names: Cherry Poppins, Beet Your Meat, Smokin’ Hot Date, That’s What Shishito Said and the superhot Ghosted. Most are mild or medium, and the kombucha gives them a bright, tangy depth. They make seasonings and rubs too, like Ooo-Mami Bomb and Ghosted Curry.
Cherry
Steak
Ice Cream
Waffles
Pork