Fire & Flavor Podcast

Are luxury artisan hot sauces worth the investment? In this exclusive interview, we sit down with Lee Morris, the creator behind Oliveum Hot Sauce, to discuss why he started the company, the real hurdles of crafting a high-end condiment ranging from a $40 bottle to a $250 Collector's Box, and an honest taste test of how it actually performs on the palate. If you are curious about what goes into a...

I sat down with Brad from Spicy Dadda to talk about one of the more unusual stories in the hot sauce world. What started with growing peppers in a Houston backyard turned into Spicy Dadda, a brand built around homegrown peppers, fermentation, bold flavors, and some seriously impressive pepper plants. We get into how Spicy Dadda got started, growing superhot peppers, the fermentation process, creat...

Street corn hot sauce?! Yeah, we had to talk about this one. In this episode of Fire & Flavor, I sit down with Adrian Hughes, founder of Danger Berry Spice Co., a small-batch hot sauce maker taking some seriously unconventional flavors and turning them into sauces that somehow make sense. We get into how Danger Berry started, Adrian’s approach to building sauces around actual flavor instead of...

On this episode of Fire and Flavor, I’m sitting down with Drew Davis, the founder and mastermind behind Stacked Sauces. Born with cerebral palsy, Drew launched his company after a high school teacher dismissed his hot sauce business plan as "unrealistic." Fast forward to today, Drew has sold over 100,000 bottles, navigated a full company rebrand (formerly Crippling Hot Sauce), and channe...

Building the Brand and Feeling the Burn with Swindle Sauce 🔥 Welcome to another episode of the Fire & Flavor podcast! Today we are sitting down with the mastermind behind Swindle Sauce for an exclusive behind the scenes look at the brand. We dive deep into the company history and discuss exactly what it takes to build a standout online personality in the hot sauce community. Plus, we could no...

What makes Peruvian peppers so different from the chiles most of us know? In this episode of Fire & Flavor, I sit down with the team behind Aji Pepper Sauce to explore the family history, culture, and incredible Peruvian ingredients behind their growing sauce lineup. We dive into the story of the original Amarillo sauce, based on a family recipe from Valerie’s mother, Isabel, and learn why rec...

How does an independent, small-batch spice company from Maryland break into the biggest hot sauce stage on the planet? In this episode of the Fire & Flavor Podcast, we sit down with one of the founders of Black Eyed Susan Spice Co. to find out exactly how they cracked the Hot Ones lineup for both Season 24 (with Red Flag) and Season 30 (with Chickpotle). We pull back the curtain on their &quot...

In this episode of the Fire & Flavor Podcast, we hang out with Jeffrey, the founder of Jimmy Jive Hot Sauce! From a bizarre 30-year-old Halloween costume that became a brand's secret alter ego to navigating dense FDA regulations, Jeff shares what it *actually* takes to build an artisan hot sauce business from scratch. We sit down for a side-by-side guided tasting of his music-inspired, sma...

What happens when you chug a bottle of intense hot sauce on your lunch break at your remote 9-to-5 job? For content creator Spice Jesus, it meant puking, accidentally blinding himself for 15 minutes, and trying to navigate his corporate Slack channels completely blind. In this episode of the Fire & Flavor podcast, we sit down with the "Spicy MrBeast" himself to pull back the curtain on the ext...

A legendary fermented lineup, an inside look at small-batch flavor building, and an exclusive taste of a secret, unreleased bottle sent straight to the studio. In this episode of Fire & Flavor, we are sitting down with the creator behind Spanky’s Sauces (Covington, KY) to break down how they craft their exceptional, flavor-first fermented hot sauces. If you want to know what separates a slow-f...

In this episode of Fire & Flavor, I sit down with Anti Spice, the creator of a buttermint made to help cool the burn after eating spicy foods. We talk about how a love for spicy food, baking, and chemistry turned into a real product after more than 16 variations and seven months of testing. Anti Spice was created as a way to potentially help with the oral discomfort, or stomach cramps that com...

Manchester, New Hampshire is home to some incredible artisan creators, and this week we are diving deep into the lineup from Retro Burn Hot Sauce. Known for their 70s and 80s throwback aesthetic and commitment to small-batch quality, the makers sit down with Fire and Flavor to talk about their culinary philosophy, local roots, and how they balance intense heat with complex flavor profiles. Instead...

How do you craft an all-natural hot sauce that balances pure heat with complex flavor profiles? In this episode, we sit down with Scott, the creator behind Peppersaurus Sauce Company, to break down his small-batch philosophy, agricultural choices, and commitment to clean ingredients without stabilizers or artificial fillers. We conduct a full technical evaluation of his lineup, focusing heavily on...

Is Radscorpion Venom actually survival-grade? In this episode of the Fire & Flavor Podcast, we’re diving deep into the radioactive and "deeecent" world of Coney Island Saucery. I’m joined by the mastermind himself, Aaron Max Epstein, to talk about how he turned iconic pop-culture legends like Fallout and Trailer Park Boys into some of the most unique craft hot sauces on the market. 🌶...

"STUPID GOOD?" That was the only way to describe the experience of tasting Granny’s Dreamsicle Delight. In this episode of the Fire & Flavor Podcast, I sit down with the maker behind Feel the Burn Hot Sauce to discuss how they have managed to capture nostalgic, complex flavors in a bottle. We are moving past "heat for heat's sake" to explore the craftsmanship, ingredien...

"By Beasts, For Beasts." In this episode of Fire & Flavor, I sit down with Bill at Spice Beast to uncover how they transitioned from a powerhouse spice brand into the world of high-end hot sauce. We dive deep into their "small batch" philosophy and how a partnership with a local master chef helped them craft some of the most balanced, fresh-tasting sauces on the market toda...

This interview with David from HAB Sauce is a deep dive into how culinary heritage, street art, and high-level heat collide. David discusses the evolution of his brand from kitchen experiments to a cultural expression that blends hip-hop and fine art. We put four standout sauces to the test: Thai Peach, Sweet Spicy Soy Sauce, Smoked Gochugaru, and the rare, micro-batch The Golden Child. 🌶️ What’s...

🔥 From being featured on Hot Ones to running some of the biggest hot sauce expos in the country, Steve from High River Sauces joins Fire & Flavor for a deep dive into heat, flavor, and the sauce industry. We talk about building a brand that lands on Hot Ones, hosting major expos across NYC, Tennessee, Illinois, and Oregon, and what it really takes to stand out in the world of spice. Steve als...

In this episode of Fire & Flavor, we sit down with the team behind Ant Sauce to talk about how this bold idea became a real brand. From sourcing edible ants and selecting the right peppers to building a focused lineup with three heat levels, this conversation dives deep into the craft behind one of the most unique sauces in the game. And yes… we taste the Extreme Heat version. We break down th...

In this episode of Fire & Flavor, we sit down with High Desert Sauce Co to talk about how a small kitchen experiment turned into a bold, flavor-driven craft hot sauce brand. We dig into their journey from early test batches to full production, what it really takes to build a sauce company from scratch, and why they focus on balance instead of chasing extreme heat. We also taste through four of...

Chili oil has exploded over the last few years, but not all of it hits the same. Some lean heavy on heat, some disappear into the background, and a lot of them feel interchangeable. Durty Burn Chili Oil sits in a different lane. This one is built around flavor first, with garlic-forward depth and heat that actually means something. In this episode, I sit down with the mind behind Durty Burn to tal...

Today I’m joined by Jace Porter from the Global Entomology Coalition for an interview and a tasting of Ant Sauce, a hot sauce made with real ants. We talk about insects as food, which ant species are commonly eaten, food safety, sustainability, and why eating bugs still feels so strange to most people. Along the way, we put Ant Sauce to the test on a spoon and on wings, breaking down the flavor, h...

In this episode of Fire & Flavor , I’m joined by Blackwell Smith , the creator behind The Lucky Cajun , to talk real Cajun seasoning, real cooking, and what flavor looks like when it’s done with intention. We dive into Blackwell’s background, his approach to small-batch seasonings, and why freshness matters more than most people realize. Along the way, we taste through three of Lucky Cajun’s b...

Welcome back to Fire and Flavor. Today we are exploring the bold and creative world of Butterfly Bakery of Vermont. This episode dives into how a small bakery in Barre VT grew into a hot sauce brand that showcases local farms, Vermont maple syrup, garlic scapes, and fresh peppers in every bottle. We taste three of their sauces during the interview including Garlic Scape NOT Hot Sauce, Maple Sparkl...

Today on Fire & Flavor I sit down with Michael and Erica from Jack’s Pepper Heist, one of the most exciting small batch hot sauce brands rising in 2025. Their story starts with Jack, a pepper stealing dog with big personality, and it leads into a deep passion for Latin inspired cooking, clean ingredients, and handcrafted heat. In this episode we take a full look at their brand, their cultural...