Down To Ferment (often abbreviated as DTF) is an independent, craft hot sauce company based out of San Diego, California. Founded by industry veterans Sean Kirkpatrick (a professional chef) and Ryan (a mixologist and U.S. Marine Corps veteran), the brand has carved out a distinct niche in the highly competitive hot sauce scene by focusing on a "flavor first, heat second" philosophy. While 99% of hot sauces on the market rely on white or apple cider vinegar to preserve the sauce and add tang, Down To Ferment uses house-brewed kombucha instead.
