First and foremost - Native Green Ants!
One of the most flavour packed and fascinating ingredients that we've ever come across. Here they’ve been pickled - and added whole into this spicy and fruit forward hot sauce!
Imagine overwhelming scents of coriander, lime and lemongrass - complete with a tangy satisfying finish. Tiny yet truly mighty - and sustainably harvested.
Paired with locally wild foraged Native Thyme, wild fennel picked in the hills, and fresh green apples - all fermented together for 2 months for a juicy, tart & herby kick.
Ignited with some long fermented jalapeno & habanero chillies - this is the definition of tasty!
Use as you would with anything that needs a boost - it’s perfect on roasted meats and veg, tacos and in cocktails.
INGREDIENTS: JALAPENO CHILLI, HABANERO CHILLI, GRANNY SMITH APPLE, WILD FENNEL (FOENICULUM VULGARE), SPANISH ONION, OLSSON SEA SALT, GARLIC, WILD NATIVE THYME (PROSTANTHERA INCISA), WILD NATIVE GREEN ANT (OECOPHYLLA SMARAGDINA), WILD NATIVE DORRIGO PEPPER (TASMANNIA STIPITATA), XANTHAN GUM
Small batch, Aussie made preserves are what we stir up at Drunken Sailor. We reckon made good, tastes good. You won't find anything in our jars besides the premium ingredients and peculiar flavours we pour into every jam, relish & mustard we create.
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