Our hot sauce journey was long in the making. The Geverd family had been playing with hot sauce recipes for a few years with the idea of someday producing commercially. The stars aligned when the family bought an old German farmhouse that came with a sizable acreage that had been used for conventional ag. Around the same time Cheyne Geverd made a decision to pivot his career from doing geological work for oil companies overseas to being a farmer. He took seasonal jobs with local produce farms to learn the skills, and at one of these farms met Fiona Palumbo, his eventual partner, whose background also included cooking and (very small scale) hot sauce making.

I had a beer one day on the beach with an American buddy and we got to talking about why Thailand doesn’t have a signature hot sauce as spicy food goes hand in hand with the country. He is long-time friends with Trinidad Charlie and familiar with the challenges and successes he has had with his hot sauces.

It all started on Halloween in 2015 when we bought a lot of jalapeños for a recipe to make bacon-wrapped stuffed poppers. Instead of letting the jalapeños go to waste, we created our Jalapeño Lime hot sauce, which is the same recipe we use today.

My influences come from growing up in Southern California being surrounded by so much great Mexican food, I developed a love and appreciation for Mexican cuisine. One of my first memories with hot sauce was noticing all the different hot sauces there are to try.

Mago Hot Sauce began as an underground hot sauce movement in Southern California and continues to emphasize craft and high quality. MAGO creates small-batch sauces with the perfect balance of heat and flavor so you can make every meal better.

I’m originally from the Midwest and growing up, all we really focused on growing was tomatoes. Once I got to grad school and a real house, I started a bigger backyard garden, expanding beyond tomatoes, to cucumbers, squash, corn, herbs, and peppers.

Early on, as someone that loved spicy food, I fell in love with sauces that had more heat than your typical big brand hot sauces. I really dug El Yucateco and thought it was cool how many flavors they had.

For me, hot sauces weren’t really a thing growing up in Scotland (outside of the occasional dusty bottle of Tabasco left at the back of a cupboard). It was only when another local hot sauce maker called The Glasgow Chilli Guy started making his wonderful sauce Megadeth did I realize just how tasty they could be.

I credit my mom for introducing our family to an eclectic array of cuisines from as far back as I can remember, including Thai, Indian, and Japanese, all before the age of 10. The house rule was you didn’t have to like it, but you had to try it.

My name's Mark and I run Singularity Sauce Co. I'm a Scottish sauce maker based in Aberdeenshire. I create sauces using local and seasonal produce, wherever possible. You want to know more? Great! Read on.