Happy July, and hope you're off to a great summer! At Craft Hot Sauce, our pepper garden is thriving in the summer heat and sun, as el jefe jalapenos and golden ghost peppers begin to grow. In the meantime, we have a couple of Craft Hot Sauce profiles I wanted to let you know about.
Voodoo Chile Sauces from Leesburg, Virginia got in touch and shared with us how they got started in hot sauce as well as some of their most interesting sauces. We also had Alan from Infusion Hot Sauce Company from Maryland shed light on his nearly 50 years in the food and hot sauce industry.
Some of our select Craft Hot Sauce profiles are now featured in our monthly hot sauce club. Check out our store if you'd be interested in trying some new craft hot sauces and joining our club! And if it's not the best fit for you, we'd really appreciate you mentioning it to someone who loves craft hot sauce.
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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.