It's Brian from Craft Hot Sauce and Craic Sauce here with our first newsletter of 2021. I hope you had a relaxing holiday, but we're turning up the temp with some new hot sauces and updates!
From farm, to ferment, to fire in your mouth!
Kitchen Garden Farm and Fraktured Sauces harvest peppers from their own farms, create a fermented chili mash, and then process delicious seed-to-sauce hot sauces. Check out the Sriracha style sauces from Kitchen Garden Farm and the long-aged fermented sauces from Fraktured Sauces.
This naturally fermented Asian-style chili sauce is made from a blend of organic peppers grown by Kitchen Garden Farm in Western Massachusetts. These three different sriracha sauces have a bright, fruity taste and a pronounced garlic flavor.
Firehaus Garlic, Twisted Ginger, Haunted Harvest with Ghost, Hot Shiitake, Verde Pipicha. These are some of Fraktured Sauces’ offerings that highlight unique ingredients and ferment for a year before being bottled. Try Fraktured Sauces here.
Kyvan Hot Sauce, Egg's Best Friend
Try the tangy, sweet, and addictive Kyvan Hot Sauce, made by former NFL player Reggie Kelly. Check out their sauce and story here.
It's hard to believe we only launched the Mill City Red in 2020. The batches are only getting better the longer they ferment! Restock on MCR here.
I confess, I don't have any new craft hot sauce stories or blogs for you this month.
The last couple months have been so busy, and we've been feeling the love from this hot sauce community. But things are back to a normal pace, and I'm so excited to share new podcasts, stories, articles and curate new hot sauces from all over the world to bring to your door this year!
Yesterday we just added over 100 new products to our website, so if Santa didn't nail your hot sauce wish list, feel free to check out all our new products!
Wishing you a safe and joyful beginning to this new year!
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I wanted your first note of the year to come from the hot sauce part of your life. Happy New Year! I hope you’re in good health and I’m counting on 2022 being a great year ahead.
I’m here to share a recent conversation I had, which is now on the Craft Hot Sauce Podcast. Sometimes when I write this newsletter or market a hot sauce, it’s not my most natural channel of communication. The podcast has grown to be my favorite way of connecting with the wider craft hot sauce community and sharing those experiences with you.
Hope you’re enjoying your week as we ease into the winter months. In the past couple of newsletters I’ve described the hustle and bustle of the chili pepper harvest season. I feel like the mania that built up during summer peaked a couple weeks ago at the NYC Hot Sauce Expo.
The event was everything we hoped for with lots of engagement with hot sauce enthusiasts and makers. We gave out more samples of Craic Sauce over a two day period than ever before, receiving lots of positive feedback, especially with our Brian Boru’s Curry sauce.