Everything Atomiq makes starts the same way: take what’s in season, apply real technique, skip the shortcuts. Seven lines make up the current work, with what’s actually in stock shifting through the year as ingredients come into season.
1. Vinegars
Single-varietal wine and craft beverage vinegars, aged in used wine barrels and bottled in small batches.
2. Mosti, Agresto & Oxymel
Our fresh answer to Roman Sapa and Defrutum — room temperature reductions of single-varietal grape must and juice of fresh fruits blended with varied amounts of Atomiq vinegars and barrel-aged for deeper, wine-like complexity.
Mosti d’uva are sweeter, agrodolce style; Agresto d’uva the tart counterpart; Oxymel adds a touch of Atomiq vinegar to fruit for a shrub-like syrup, updated ancient preparations.
3. Mustum Ardens
Our mustard line, named for the word’s own origin — mustum ardens, “burning must,” from the old practice of stone grinding mustard seed into fresh grape must. Our mustards and seasonal fruit mostardas are made using our vinegars and single-variety grape and fruit reductions with no-added sugars.
4. Tomatoes & Alliums
Tomato and allium preserves — sauces, confits, and cured preparations built around onion, shallot, and garlic — pantry staples given the same small-batch, seasonal treatment as everything else we make.
5. Preserved & Fermented
Pickles, kimchi, and preserved vegetables, alongside single-variety wild mushroom ketchups and olive tapenades — built on salt, fermentation, and time.
6. Pantry — Salts, Peppercorns & Spice Blends
Sourced salts, and whole peppercorns from specific salt pans and pepper-growing regions around the world, chosen for character, not just for the name on the label. Our spice blends — vadouvan, chimichurri, chermoula, dukkah, harissa, and more — start as fresh preparations in our own kitchen, then are dehydrated, freeze-dried, or worked into a shelf-stable paste. Most spice companies blend from dried commodity stock; we cook first.
7. Chilis & Hot Sauces
Our own mole pastes, single variety chili honey (locally sourced honey), and single chili variety hot sauces spanning a wide range of heat and global tradition — for the days that call for something with real bite.