"Most hot sauce is just heat and vinegar.
Not enough going on.
I wanted more than that."
Meet the Crew
Vito
I personally oversee every single batch - no sauce goes into a bottle without my final touch.
| Founder & Master Blender
Katja
My partner and the first person to taste everything. She doesn't sugarcoat it. If she reaches for a third, fourth bite, we're good. If she doesn't, I go back to the kitchen.
| Chief Taster
Frida
Frida is in charge of mandatory daily walks and office morale. If a sauce is ever out of stock, it’s probably because she insisted on an extra-long playtime.
| Chief Welfare Officer
Where it started
6Tejst started in a kitchen in Zagorje ob Savi, Slovenia. Not in a lab, not with investors, not with a five-year plan. Just a stove, some chilis, and a strong opinion about what hot sauce should taste like.
The opinion: chili is a spice. The same way salt is a spice. You don't eat salt for the experience of salt - you use it to make everything else taste better. Hot sauce should work the same way. Most of it doesn't. Most of it is just heat with a label on it. So I started from scratch. Nine sauces over four years. Each one trying to do something I couldn't find on the shelf.
What keeps this going
I keep the heat between 3 and 6 out of 10. Go higher and you stop tasting the food — you're just enduring it. Nobody should finish a burger because they paid 15 euros for it and can't feel anything anymore. Our sauces aren't for people chasing 10/10. They're for people who aren't best friends with chili yet — and for people who enjoy it when a sauce actually tastes like something. That's roughly 90% of people. At least that's the hope.
Some sauces work on everything. Others have their place — the label tells you which. Most of them chase the same feeling: sweet and sour shifting in your mouth at the same time. The ingredient that runs through all of them is choco habanero. I grow it in my garden. Smoked flavor, distinctive smell. I haven't found a reason to stop using it.
Sauce timeline
2022
Mangonas
"From pizza and burgers to pasta, steak tartare, and even goulash, it works everywhere. I guarantee you have never tasted a mango sauce quite like this."
2022
BBQ Cherryont
"Think of it as a gourmet upgrade to ketchup. It shines on pulled pork, brisket, spare ribs & burgers. But don't be afraid to dip your fries or drizzle it on a pizza.
2022
Curryo
"If you are not a fan of curry, this might not be for you. But if you are? It might just change how you eat tacos and seafood."
2023
Čebulito
"It is absolutely indispensable for a barbecue. Whether it is čevapčiči, burgers, or sausages, it just works. My personal tip? Try mixing it into a steak tartare instead of fresh onions. You can thank me later."
2024
Teriyaki
"It shines on sushi, wok dishes, glazed ribs, pork chops, and grilled vegetables. Honestly? It works on absolutely everything, well, maybe not ice cream. But for everything else, it is a game changer."
2026
Strawberria
"A drop of this on vanilla ice cream isn't just a treat; it's a statement. Forget chemical syrups; this is the pure fruit and heat I've been waiting for."
2026
Sweet & Sour
"Try this natural sweet and sour sauce on your nuggets and see what real fruit can do for your snacks. It is the upgrade your fast food cravings have been waiting for."
2026
Choco Lime
"For pancakes. Or anything else where you want actual chocolate flavor without the heaviness."
2026
Coco Bella
"One drop in espresso in the morning. I know how that sounds. Try it before you decide."