Culinary Hot Sauce - Hutchins Farm Harvest

Hutchins Farm was our first sourcing partner, and this sauce showcases some of the most beautiful peppers we’ve worked with. It’s our most pepper-forward batch yet, but instead of just heat, it really highlights the floral side of the peppers. The base layers in black and daikon radish with a touch of butterkin and butternut squash for balance. A clean apple cider vinegar with subtle squash notes ties everything together into a bright, complex sauce.

Uses:  A potent floral flavor can bring a lot of flavor and heat to a soup or add it to a dressing. If you want to tone down the heat you could mix it with yogurt or hummus for a spread or marinade. 

Heat: 6/10

At Craic Sauce, they're fueled by "the craic"—the joy of connection, curiosity, and shared experiences. Their journey began in 2014 when founder Brian Ruhlmann crafted his first pumpkin ghost pepper hot sauce, inspired by growing ghost peppers with his dad. His time in Ireland further shaped Craic Sauce, where he embraced Dublin’s culture and launched the Craft Hot Sauce podcast. These experiences inspired our vision: to build relationships, embrace the unknown, and bring people together through bold flavors.

From growing and sourcing local peppers to fermenting and cooking every batch by hand, they make culinary hot sauces with bold flavor and real craft. They're rooted in community and dedicated to bringing a bit o’ craic to your table.

During harvest season, they put in the work to grow their own plants in Lowell with Mill City Grows and source 100% of our peppers directly from other Massachusetts farms. This commitment ensures ingredients are local, nutrient-rich, and packed with flavor.

At the community kitchen in Lowell, MA, they craft our sauces in small batches, using fermentation to bring out rich flavors. The team dedicates three days a week to perfecting each step, from preparation to bottling fresh sauces.