Brewed at Triple Brew · Rojales
Ben's Lab is the hot sauce workshop inside Triple Brew — where chillies, patience and a little alchemy become sauces that are properly hot and genuinely delicious.
The house sauces · Always on the table
Ben's core range — made in every batch and always available at Triple Brew. Three sauces, three corners of the world.
Always available
A hot twist on the classic chrain. Horseradish and beetroot, elevated with a twist of lime and the sting of Trinidad Scorpion.
Ingredients Horseradish sauce (contains egg), beetroot, lime juice, Trinidad Scorpion chilli.
Allergens Contains egg
Always available
Take your tastebuds on an all-inclusive holiday to the crystal-clear Pacific waters of Indonesia. A delicate balance of flavour and heat that has to be tried to be believed.
Ingredients Cayenne pepper, apple vinegar, salt, anchovy pâté, Worcestershire sauce, onion, garlic, tomato frito, sugar, lime juice, Carolina Reaper, coconut.
Allergens Contains fish
Always available
Straight from the wetland reserves of the Gambia, where the chilli bites nearly as hard as the crocs do. Float down a lazy river of umami.
Ingredients Onion, garlic, cayenne, tomato, peanut butter, apple vinegar, salt, ancho chilli.
Allergens Contains peanuts
The formulas · A rotating collection
Ben's Lab changes as new recipes are tested and perfected. Slide from bright and approachable to deep, smoky and properly fierce.
Curious · Bright & gentle
Formula Nº 01
Tasting notes, chillies and pairings coming soon.
Heat level 2 of 5:Lively
Ask the Triple Brew team which experiments are currently out of the lab.
The heat scale
New from the lab · Chilli salts
The same fire, in a form you can pinch. Carolina Reaper ground into salt for everyday cooking, the grill and the table.
Everyday essential
Probably the most useful everyday cooking product in the lab. Sea salt, Reaper and roasted garlic — on eggs, chips, roast veg and just about everything else.
The original
Sea salt and Reaper. Nothing else. Clean and brutally simple — finish a steak, rim a glass, or keep it on the table for the brave.
Grill & smoke
A proper barbecue rub with a Reaper kick. Smoky paprika, garlic and onion with a little black pepper — made for ribs, wings, burgers and anything off the coals.
Coming soon · The 2027 lab calendar
Ben's planned releases for 2027 — one limited sauce a month. These recipes are still in the lab, so names and ingredients may change before they're bottled.
01 January 2027
North African
Ras el hanout, harissa, saffron, dates, ginger
02 February 2027
Valentine's · Solar eclipse
Rose water, cacao, red fiery hot sauce
03 March 2027
Jalapeño, green apple, peaty Irish whisky, parsley
04 April 2027
A Yuri Gagarin tribute
Roasted red pepper, smoked paprika, Bhut Jolokia, toasted caraway seeds, vodka, beetroot, pickle brine
05 May 2027
Star Wars
Blackberries, blueberries, chipotle, rosemary, apple vinegar, Pedro Ximénez balsamic
06 June 2027
Still bubbling away in the lab.
07 July 2027
Canada Day hot maple
Chipotle, maple, charred plum tomato, smoked paprika, Savina, Canadian rye whisky
08 August 2027
Raspberries, spiced rum, garlic, Reaper, Scorpion
09 September 2027
Star Trek
Passion fruit, mango, Reaper, white wine vinegar
10 October 2027
Returning favourite
Back again — with a few variations
11 November 2027
Returning favourite
Back again — with a few variations
12 December 2027
Returning favourite
Back again — with a few variations
Want to know when each one lands? Join the experiments list.
Meet the maker
Ben created Ben's Lab as a home for the hot sauces he develops at Triple Brew. Part chef's instinct, part patient experimentation — every recipe is adjusted, tasted and put to work in the kitchen.
“The heat gets your attention. The flavour is what brings you back.”
Chillies chosen for flavour as much as fire — fruit, smoke and sweetness come first.
Each recipe is tested batch after batch until the heat and the taste are in balance.
Filled, sealed and labelled by hand at Triple Brew, in small numbers.
Visit
Every formula is on the tables at Triple Brew. Try them with food and a craft beer, then take a bottle home.
New formulas, limited batches and lab-only releases — straight to your inbox before anyone else.
