Happy September, and I hope you are all enjoying the end of a nice summer. As I write this from Dublin, Ireland, I am currently experiencing the 3rd season of the day, which is some extreme rain (we get all 4 seasons in one day!).
Over at Craft Hot Sauce, we have ambitious plans for sharing more educational content on hot sauce, the industry, and craft hot sauce companies, while connecting and expanding our hot sauce following.
Enough from me, take a look at a few of our posts from August 2015. Thank you and enjoy!
Jon of CBS is driving some crazy growth and is beginning a campaign to set up his own facility. Great contribution from the Berlin hot sauce company.
Taco Jesus Gourmet Food had an interesting start. The brand came first and the hot sauce followed, but in their first year of operation, they won 2nd place at the World Hot Sauce Awards.
If you haven't heard of this pepper, you should take a look at this article. The Datil Pepper is native to St. Augustine and has seen a tremendous uptick in popularity. We have another CHS profile from the spring that focuses exclusively on this pepper.
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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.