About Us

Small drops. Four ingredients. Full flame.

I'm Mike. I started in growing chilies in 2015 on a rooftop in Williamsburg, Brooklyn. To preserve the unexpected bounty I began fermenting them in my kitchen, scribbling recipes and giving bottles to friends. Fiamma Drops was born when I moved to Montauk in 2020 during the pandemic, built a garden out of a vacant lot and my obsession became a craft. 

I live in Montauk full-time now, with a small garden on a friend's property on Lake Montauk. I still grow peppers there. I still experiment with them. The bottle in your hand isn't from my garden — I'm not a farmer at scale — but a decade in the dirt taught me what good chilies are supposed to taste like, and that's what I bring to every batch.

Fiamma is naturally fermented with four clean ingredients. No xanthan gum, no fillers, no shortcuts. Konjac brings the body — the same plant Buddhist monks once used as medicine, now quietly doing the work in place of the standard industrial gums.

The dropper format isn't an aesthetic choice — it's a philosophy. A drop is precise, a ritual that brings appreciation to the act of eating. A finishing touch.

We took the apothecary tradition seriously: small batches, simple ingredients, intention behind every drop. That's what we mean when we sign our work Botanica Fiamma — a small house, working slowly, on good things. Fiamma Drops is our first offering.

A portion of every bottle supports the Billion Oyster Project, restoring oyster reefs in New York Harbor.