Born to Hula was started in 2010 by Ed Bucholtz, almost 15 years after graduating from culinary school in NYC. After continuous times out at restaurants and being sick of Tabasco being the only choice when eating out, or having to bring an artesian sauce with him, Ed decided to make his own hot sauce.
With a honed skill for pairing flavors and spice, Ed started playing around and immediately came up with its first 3 products: Cayenne, Habanero Ancho and Habanero Guajillo. Not long after came one of our most popular sauces the Ghost of Ancho. Next thing you know, 7 years later and Born to Hula has a list of delicious award-winning products.
We have ventured out to include award-winning medium heat smokehaus salsa, a medium heat imperial apple BBQ sauce, a medium heat mammoth beefy jerky, and a new Biergarten mustard. This being the first nonspicy product in our lineup launching July 2017.
We have learned a lot along the way and continue to do so as our company grows. The hot sauce community is a wonderful family of people who all reach out and help and encourage each other.
We will continue to roll out new products to tickle your taste buds and spice up and flavor all of your favorite dishes.
Comments will be approved before showing up.
Cottage Lane Kitchen was founded by me in 2010, and it isn't only my business name, but also refers to a secret lane in Chapel Hill, NC where our family homestead was built in the 1950s. Four generations of my family have cooked and preserved spicy peppers out of love and tradition in that kitchen.
The last homemade batch of my family's spicy pepper relish was made by my Grandfather in the early 1990s. He grew chilies around the outside of the house and harvested and pickled them during my summer visits. I remember him watering the empty tin cans he buried beside each pepper plant.
Normally the Craft Hot Sauce Podcast interviews hot sauce makers all over the world. This episode is more of a riff from Brian the host about some of the things his hot sauce company Craic Sauce got up this summer.