What's up there! I have a few hot sauce updates for you, but first, how are you doing? Got any summer hot sauce related updates?
I'm about to be really busy this month prepping peppers after the harvest, going to some markets, and slanging Craic Sauce at Hot Sauce Alley at Chilifest, put on by my friends Kitchen Garden Farms in Western Mass.
Before the craziness ensued, I went out west with my brother and cousin to visit our cousin in Seattle, and then we all went down to the PDX Hot Sauce Expo together. What a blast!
I even did a podcast on-site that will come out in our next newsletter, but there were so many great sauces, conversations, and entertaining acts on the Stage of Doom. I included a few updates and stories below, but you can try some of the new sauces in our Craft Hot Sauce subscription box.
Before I go, I have a new post about some lessons learned, especially relevant for people thinking of starting a hot sauce company. Early into producing my own sauce, I was wondering how I could get my sauces into stores. It took me a bit of time, but I went through the process and wrote an article about obtaining my wholesale license for Craic Sauce.
Check out the stories and updates below and don't be a stranger!
I chuckled and smiled reading this piece from Mark. He's a Scottish sauce maker based in Aberdeenshire. Thanks for sharing Mark!
I now have so much appreciation for what goes behind a big hot sauce event like the PDX and NYC Hot Sauce Expos and how great people and sauces come together. Steve Seabury is the person behind the largest hot sauce expo in the world, and I interview him on our podcast.
It took me a while, but in this post, I shared the steps I took to register Craic Sauce with the FDA and how I obtained my wholesale license in Massachusetts.
Costa Rica Hot Sauce Retreat
Invited by Hoss Soss
Seattle craft hot sauce
I met Syd a few weeks ago at a hot sauce bar in Portland, Alefire. He came from the food truck scene, and his partner Gavin came from the craft beer world. Together they make damn good sauces, and I enjoyed learning even more in their CHS Profile.
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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.