Bobcaygeon, Ontario
A sweet, flavourful-bodied hot sauce with a lingering kick of heat. Brine-fermented scotch bonnet peppers, Canadian whisky, and farm-fresh ingredients — made in small batches.
James and Darby Mousseau started The Back 40 out of a converted shed on their 100-acre farm in Bobcaygeon, Ontario. What began as a weekend experiment with fermented scotch bonnets and a bottle of Crown Royal quickly became something special — a hot sauce that's keto-friendly, sugar-free, and packed with live probiotics.
Every batch is brine-fermented, hand-blended, and bottled right here in Kawartha Lakes. The result is a sauce that starts sweet, builds warmth, and leaves you wanting more.
Three expressions. One philosophy: flavour first, heat second.
The one that started it all. A perfectly balanced sauce where sweet meets heat. Scotch bonnet peppers brine-fermented for weeks, blended with Canadian whisky, apple cider vinegar, and a touch of honey. Medium hot — hits you right away and goes away fast.
All the same unique sweet, whisky-forward flavour of the Original — but turned up. Built for people who want that signature Back 40 taste with a heat that lingers. Handcrafted, small-batch intensity in every drop.
A sweeter jalapeño-forward expression with a lingering kick. Similar sizzling flavour profile turned up just a degree or two past the Original. Bright, approachable, and perfect for everyday use.
A bright, smoky jalapeño-forward sauce with an Xtra Hot backbone. Double concentrated for a heat that builds and lingers. Sweet, bold, and unforgiving — for those who like it loud.
A warm, cozy twist on the original. Cinnamon and Scotch bonnet peppers blended with the signature whisky-forward flavor. Sweet, spicy, and perfect for the colder months.
The most intense expression of Cinnamon. Every warmth, spice, and fire packed into one bold bottle. For die-hard cinnamon heat fans who want it all.
Pick up a bottle at our Curve Lake smokehouse on Mississauga St, or reach out to order direct from the farm. Wholesale and catering inquiries welcome too.