Producer

Started with sparks of curiosity and community, Craic Sauce has a commitment to creating local sourced hot sauces with balance, depth and lots of fresh flavor. Craic Sauce founder Brian Ruhlmann discovered his passion for craft hot sauce after experimenting with his first batch using pumpkin, habaneros and golden ghost peppers grown in his Massachusetts garden. In 2014, after moving to Ireland, Brian started the website crafthotsauce.com, and interviewed inspirational hot sauce makers from around world for his podcast and blog. Three years later in 2017, following his move back to the US, Brian took his obsession to the next level and began producing Craic Sauce, a collection of flavorful and unique hot sauces. Craic (pronounced “crack”) is an Irish word that means good times and fun. Having good craic was the guiding light of his new business, a value that is still essential to Brian and his crew today, who make their small batch hot sauces by hand in Lowell, Massachusetts.

From sourcing local ingredients directly from farmers, to fermentation and slow cooking, we pride ourselves on taking the harder yet more fulfilling and flavorful route to creating artisanal craft hot sauces that will enhance your everyday eating experiences.

Locally Grown: We source and grow as local as possible for the best ingredients
Fermented: The Mill City Red and Brian Boru's Curry are fermented for months before processing
Craft Made: Cooked by the Craic Crew using our slow sauté method in our commercial kitchen in Lowell