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Inferno
It was a sweltering August night in Charlotte when Mark found himself staring at charred poblano peppers and smoked paprika, challenged by a demanding client to create something unforgettable. At 2 AM, inspiration struck – the smoky sweetness of poblanos paired with earthy smoked paprika created an intoxicating aroma that whispered of campfires and summer nights. After three hours of careful balancing with sugar and water, Mark held up the first bottle of glowing amber-red syrup that didn't just add heat, but added soul. The Inferno Syrup became his calling card, proving that true craftsmanship means pushing boundaries while respecting the art.
