Red-clay-hot-sauce_process

Prior to developing his hot sauce enterprise, Geoff was the maestro in the kitchen of a fancy seafood joint in Charleston. As head chef, he built a pantry of house made sauces, from ketchup to cocktail to hot sauce. Despite the classy white tablecloths and silver, diners began pocketing the small bottles of hot sauce set out on tables, to sneak home. In response to the high demand (and sticky fingers), he began bottling the stuff, making it available for purchase. The smooth, well-rounded heat from the locally sourced chili peppers and bourbon barrel aging has plenty of southern flair, and we’re glad we don’t have to head to South Carolina to smuggle a bottle from the table.