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Our vision for food drew us very quickly
to XO sauce. XO at heart is a flavored
oil with a fascinating and complex history that mirrors the melting pot of the American identity.
It is a sauce named after French cognac, made in a British colony on the shores of China, and produced by a plethora of laborers from all across the east.
The unmistakable flavor of the sea is immediately evident upon opening a jar of Epicurest XO Sauce and this was the way we found in which to tell our own tale.
Rather than buy shrimp and scallop dehydrated, we took it upon ourselves to source the best seafood from what historically significant fishing towns had to offer and dehydrate it ourselves. This not only complies with our vision of recognizing the plenty that American waters have to offer and to incorporate the stories of those fishermen into our own, but also to ensure that we have control over how the dehydrating process plays out.
We aim to set ourselves apart from competitors by meticulously perfecting this procedure in order to create a sauce with the most complex body available. We found utilizing pre-dehydrated seafood leads to an imperfect and sometimes chalky mouth feel and we aim to make our product the antithesis to this observation. XO is a sauce of many stories, slowly steeped together through the fires many of kitchens and history. We simply want to add our own twist to the tale.
