The Back Story


I've been slurping up hot sauces most of my life. It dawned on me one day that with my strong culinary background and a desire to make foods that folks love,  it can't be too difficult to make a hot sauce. I started tinkering around with some local ghost peppers and figs and came up with our flagship sauce--Beachfire. After giving away several bottles and getting excited feedback plus encouragement to make more sauces, I decided to pursue legal production.

At this point, we have three sauces labeled with three more queued up.  The plan is to keep cranking out full-bodied, flavor forward sauces sourcing locally when possible.