The story behind the smoke
Fire was always the beginning.
Some things are worth waiting for. Great smoke. Proper fermentation. A place where everybody feels like they belong.
Est. 2016 · Austin, Texas
One backyard smoker. A whole lot of curiosity.
Chef Marcus Reyes started with weekend cookouts, a secondhand smoker, and peppers fermenting in jars along the kitchen counter. Friends came for the brisket. They stayed for the sauce. And before long, that backyard table became Ember & Ash.
Today, the same spirit guides everything we do: cook with patience, source with care, and never let the fire go out.
Our philosophy
Good things take time.
Great things take fire.
We source Texas-grown peppers, ferment them for 30 days, and bottle every batch by hand in-house. No artificial preservatives. No shortcuts. Just ingredients with a story worth telling.
From earth to ember
The making of a bottle.
Grow
Texas-grown peppers, chosen for character.
Ferment
Thirty slow days to build a deeper flavor.
Blend
A chef’s instinct in every small batch.
Bottle
Finished by hand, right here in Austin.