The Story of Hot Winter: How We Got Started Making Hot Sauce

Our founder, Shaun Winter

Hot Winter was founded on a simple idea: to make the best tasting hot sauce possible. We believe that flavor is key and that the right combination of spices and peppers can elevate any dish. Our founder, Shaun Winter, started making hot sauce while working at Mt. Home Farm, a small homesteading and seed preservation farm located near the confluence of the Klamath and Salmon Rivers in Orleans, CA.

Shaun was drawn to the farm's ethos of self-sufficiency and sustainability. He became fascinated with the art of fermentation and started experimenting with a recipe for fermented hot sauce that he had learned from Sarah's mother, Liz Hamilton. Shaun's first batches were made with chili peppers sourced from local farmers, but he quickly realized that he wanted to grow his own peppers to ensure the quality and consistency of his sauces.

That's when he started cultivating his own variety of chili, the Hot Winter Pepper. Shaun wanted a pepper that was unique and flavorful, something that would stand out in a crowded market. He spent years perfecting his chili, and today it's the centerpiece of all of our sauces.

After five years of production in Portland, Shaun moved to Eugene, OR, where he now grows about half of the peppers used in Hot Winter's hot sauces. He's partnered with local farms like Camas Swale to source the remaining peppers, ensuring that they're all grown using sustainable and organic practices.

We're proud of our roots at Hot Winter and believe that our story sets us apart from other hot sauce makers. We're committed to using locally sourced, organic ingredients and crafting sauces that are as delicious as they are unique. Whether you're a hot sauce aficionado or just looking to spice up your meals, we hope you'll join us on our journey.