Our hot sauce journey was long in the making. The Geverd family had been playing with hot sauce recipes for a few years with the idea of someday producing commercially. The stars aligned when the family bought an old German farmhouse that came with a sizable acreage that had been used for conventional ag. Around the same time Cheyne Geverd made a decision to pivot his career from doing geological work for oil companies overseas to being a farmer. He took seasonal jobs with local produce farms to learn the skills, and at one of these farms met Fiona Palumbo, his eventual partner, whose background also included cooking and (very small scale) hot sauce making.
My husband and I have been chileheads for years. After purchasing a few sauces that we didn't care for, I decided to try making my own. I had graduated culinary school at the age of 43 after being a stay at home mom for years and knew I didn't want to work 90 hours in a hot kitchen.
We love food, hot sauce and beer, it’s that simple. Taking a look around the vast world of hot sauce we could never quite find the flavor and heat level that we were happy with so we began experimenting with different homemade recipes just to satisfy our own tastes.
I guess you could say my passion for fiery foods started at birth. I have many fond memories of my little Irish grandmother removing her own shaker of hot pepper flakes or hot sauce from her purse whenever we were out at dinner.