September 9, 2025 • 50 mins
Rudi of Rudi's Hot Sauce shares his family's journey from the Bahamas to becoming Nova Scotia's top hot sauce specialist, revealing how his father's transformative experience with wild peppers led to a multi-generational passion for crafting complex, flavour hot sauces. We talk about hot sauces, family ran businesses and whatever else comes to us, while experiencing some of Rudis hot sauces and a few beverages at the 5K Cafe.
Kimia Nejat of Kimia Nejat Realty
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Cheers, Cheers boys.
Speaker 2 (00:02):
And welcome to the Afternoon Plankton.
I'm Mike Tobin, I am MattConrad.
And who do we have with ustoday?
Rudy, rudy, rudy's Hot Sauce,rudy from Rudy's.
Speaker 3 (00:10):
Hot Sauce, rudy's Hot Sauce.
We've got some nice hot sauceshere, nice colours, evident by
the bottles in front of us.
Yeah, that's right, exactly so.
Where are we at today, matt?
We're at the Cafe.
Slash Three Mile Outfitters.
Speaker 2 (00:23):
Right, great spot.
Good time to be showing theseguys support right now because,
you know, as far as I understand, the trails are closed in Nova
Scotia.
Unfortunately, you can't go inthe woods, right?
So I mean, you know it's agreat time to pop by here and
have a beverage.
Speaker 3 (00:36):
Yeah, I mean they have sandwiches, they have
coffee, they serve beer, as weknow we're drinking, drinking
some beers.
Yeah, they also sell Rudy's hotsauce, they do yeah.
Yeah.
Speaker 2 (00:44):
Rudy's hot sauce right behind us.
A couple other cool things too,like pepper, jellies and stuff.
Speaker 1 (00:48):
Yeah, and the store is great too.
They got lots of great shoesand cool, funky, random hiking
outdoor stuff.
Yeah, yeah.
Speaker 3 (00:54):
So they got some cool stuff in there.
I mean, yeah, If you're intoathletic stuff and everything,
yeah, they have generally havethe it's in Bears Lake, so they
have the active trails there andwhen they're closed down,
obviously not seeing the usualtraffic.
So get out and support them.
You could still buy your shoesfor next season.
Speaker 1 (01:11):
Yeah, that's true too .
Shoes, yeah next season.
Speaker 2 (01:14):
yeah, It'll go bad.
No, that's true.
Speaker 3 (01:16):
So yeah, we got Boxing Rock beer, I got Island
Folk cider Generally a guy whogoes cider, but you guys were
all going Boxing Rock so Ifigured and you know, Boxing
Rock is perfect because theystarted their company right
around the same time I startedmine.
Speaker 2 (01:28):
Oh really.
Speaker 1 (01:28):
Yeah, Down at the farmer's market we were selling
next to each other about 10 or11 years ago.
Speaker 2 (01:32):
There were like two engineers or something right,
like the Boxing Rock guys, Ithink there was a story or
something I don't really know.
Yeah, there was robots Go torobots.
Speaker 3 (01:41):
Maybe they were all engineers, everyone's.
They're engineers of beer.
Sure, they're all engineers of.
Speaker 1 (01:47):
Good robots the best.
Remember when they were beingall controversial to like.
It just kept happening.
They'd do somethingcontroversial and they'd get in
the news and everybody would betalking about good robots.
Speaker 2 (01:54):
It's the way to go.
That's smart.
Speaker 3 (01:59):
Oh, they have a this journey about getting you on
here about a year ago, becausewe first met you on our one year
anniversary extravaganza, wherewe went out to celebrate doing
this podcast for one year and westarted with you at the
Alderman Landing Farmers Market.
Speaker 1 (02:13):
At the Farmers Market inside in the tent in the
summer.
Speaker 2 (02:15):
Yeah, yeah Still there every Saturday Still
kicking.
How many years has Rudy HotSauce been around now Pushing?
Speaker 1 (02:21):
12.
This October will be 12.
Wow yeah, but my family's beenmaking hot sauce since the
eighties, so I was doing thiswhen I was a kid, under
different brands, cool yeah.
Speaker 2 (02:30):
Okay, so you're, let's, let's get into the story.
So, this is what I want to knowis like the Rudy hot sauce
origin story here.
So like we're let's talk aboutyour family, where we talk about
Rudy's hot sauce.
So what's the story?
About your parents.
Speaker 1 (02:41):
Yeah, there's a lot more going on before Rudy's Hot
Sauce came into the world, soit's all about the Peppermaster,
which is my dad.
So my dad.
Speaker 3 (02:49):
That's an awesome name, Peppermaster.
Speaker 1 (02:50):
He's a world-renowned , the world's only
self-proclaimed Peppermaster,but there's no others.
I tried to find another oneonline.
I couldn't find a Peppermaster.
Huh, so he's the world's onlypepper master.
Okay, and he grew up in theBahamas and you know how kids
have like a little lemonadestand at the end of their
driveway and they sell totourists.
Yeah, he was crushing peppersand mixing it with lime juice
(03:11):
and selling that to tourists.
Speaker 3 (03:12):
No way.
Speaker 1 (03:12):
At the end of his driveway and his whole awakening
was a cool story.
He was walking through thejungle in the Bahamas and he saw
something bright in thedistance and it was a hot pepper
plant, like a wild one, and hekind of approached it and looked
at it and he picked one off andlike smelled it and took a bite
and like everything clarified,like he could see crisper and
(03:34):
like he could hear things better.
And a mosquito came by and hecould watch, he could see every
detail of this mosquito and asit came by he like snagged it
out of the air with superhumanprecision and it's like the
pepper changed his life and hecame out of that woods a
different person, so he had likea lucid genetic pepper he did
To him it was just like Can youstill get that pepper?
Speaker 3 (03:56):
His calling there is a little bit of that though,
because I mean we talked aboutthis in the past, about how
people who have drug addictionproblems they get hooked on
pepper eating or hot sauces andthings like that.
It's your fork.
The pepper heads, yeah, andthey almost beat their addiction
.
But I mean they kind of replaceit, I guess, with the addiction
to peppers.
But I mean eating peppers is alot better than doing anything
(04:17):
that would.
Speaker 1 (04:18):
Sure Right, that's interesting.
I didn't know that.
Speaker 3 (04:20):
No, yeah if didn't know that, no, yeah, if you
watch the documentary it's ondisney, plus it's on disney plus
yeah and uh, they have.
Uh, johnny schoolbill does this.
Speaker 2 (04:27):
10 part episode we guess mike jack's in it, isn't
it?
Mike jack is on there for myguest.
Okay, he's like the hot saucechamp guy.
I love mike jack.
Speaker 3 (04:33):
He's pretty cool so they have all this but they
actually talk about and a greatdeal of the pepper head
community are former addicts.
Speaker 1 (04:40):
interesting, huh, and it's helped them get straight.
Well, I used to be a crackhead,so I'm right.
In my home, I kid, I kid.
Speaker 2 (04:50):
But yeah, so it does help with their conditions.
So your dad ate ahallucinogenic pepper in the
Bahamas.
Speaker 1 (04:54):
So he brought that pepper, he picked them all,
brought them home to his mom andhis mom cooked them up for him
and he just fell in love withpeppers.
And his mom was a chef.
So she she taught him how towork with hot peppers and how to
cook with them and she couldtell he was into it.
So she really like you know howyou find your kids into
something.
You want to push them down thatroad right so then, about 20
years later well, whateveramount of time later he came to
(05:14):
acadia to go to university andthat's how he came to canada and
that's how I I was born inwolfville, um, home of acadia he
met my mother.
He opened up a restaurant andwe I grew up in the basement of
a restaurant called the appletree landing restaurant in
canning, nova scotia, right onmain street, and it was kind of
like a fine dining restaurant inthe 80s, kind of a bit before
its time and out of place in thewrong.
(05:34):
It should have been in halifax,not canning.
Have you ever been to canning100?
Speaker 3 (05:38):
I mean, I love canning but I was never in the
canning in the 80.
Speaker 1 (05:41):
Well, canning is doubled in size now, so take
half of what you're used toseeing and that's Canning in the
80s.
And so it had like surf andturf and caviar and escargot.
It was a crazy fine diningrestaurant and he made all his
own sauces in there and his owncheesecakes and he started
bottling them and selling themat the cash and then he was so
popular that he ended up closingthe restaurant and just making
(06:01):
sauces full time.
Wow, yeah.
Crazy Right.
So then he started a companycalled Constant Creations.
Speaker 2 (06:08):
Constant Creations.
Speaker 1 (06:09):
Yeah, which is primarily hot sauce, a gourmet
cuisine, and it was half hotsauces and half dessert sauces
because he specialized in makinglike.
He made chocolate sauce withKahlua, raspberry sauce with
Grand Marnier, triple cherry sec.
He made some maple cream coulisthat won the best Canadian
confectioner product in 1986.
Wow, he made some funky dessertsauces that were delicious.
(06:30):
But then he also made theseSzechuan and Thai and really hot
sauces.
They weren't in that style ofbottle, they were more in jars,
but they were still hot sauces.
Speaker 3 (06:40):
Yeah, yeah, yeah, yeah, okay, so that's pretty
cool.
So he changed that over.
Was he staying in the valleywhile doing that, or did he move
closer to the?
Speaker 1 (06:48):
city.
So he actually, when he closedthe restaurant down, he moved to
Wolfville, which is about 20minutes away, and that's where I
was raised, and we bought ahouse with a production facility
on the back of it.
Oh, okay, yeah, and he built aproduction facility in the back
of my house, which was wild.
Speaker 2 (07:03):
Was there one there previously?
No, okay, it was an addition onthe house.
Speaker 1 (07:07):
There was an addition on the house that looked like
about the size of this roomwe're in, okay, and he built it
into a facility and it wouldjust be like I'd come home and I
could tell what he was cookingthat day.
Speaker 2 (07:20):
And so could the whole neighborhood.
Yeah, because like the smells.
Or would they complain about it?
Speaker 1 (07:24):
I think it depended what he was cooking.
Speaker 2 (07:27):
Yeah, the curry would be like ugh.
Speaker 1 (07:29):
That's strong, but the chocolate sauce.
Speaker 2 (07:32):
Yeah, just stay close to the microwave, friend, these
mics don't pick up when you gotoo far back.
Speaker 1 (07:37):
Okay, cool, cool, cool Good to know that's cool, I
would help in there.
That was my first job.
I was in there labeling andpouring and litting and getting
five bucks an hour in 1992 orwhatever.
Speaker 3 (07:47):
Five bucks an hour in 1992?
That's pretty gold, right.
Speaker 2 (07:51):
Yeah, they could fill a gas tank back then.
Speaker 3 (07:52):
Five bucks.
I'm pretty sure minimum wagewas like five bucks an hour in
like 2001.
Speaker 1 (07:59):
Now I had to wait until the craft show seasons to
get paid, though, because dadhad all his money came in.
Smart on your day.
Speaker 2 (08:06):
Because he'd get you that lump sum.
Don't squander it, son.
Speaker 1 (08:08):
Well, all our money would come in in like two months
for the whole year, right,still kind of like that for me.
But yeah, so, yeah, he hadstaff there.
So yeah, I grew up in thatsetting and then we would do
shows together and other and uh,I would go, for example,
(08:29):
christmas at the forum.
Have you guys been to that?
Oh yeah, it's like the biggestshow in atlantic canada.
Uh, I remember he was one ofthe first vendors there in the
80s and I'd go up for the dayand sell hot sauce when I was 10
.
Speaker 3 (08:33):
That's cool, yeah yeah, yeah, I mean, I think
that's a cool experience, that'sa pretty normal thing, not just
like for entrepreneurs, but Ithink, like immigrant
entrepreneurs, yeah, it do youlike in your experience it
really becomes a family affair.
Speaker 1 (08:46):
And it's always food related, like bringing the food
from other parts of the world tohere and and and.
Food is very family oriented,isn't it?
Speaker 2 (08:52):
Yeah.
Speaker 1 (08:52):
Yeah, yeah, you cook it together, you eat it together
, you break bread.
Speaker 2 (09:00):
Yeah.
Speaker 3 (09:01):
So I think that's what's kind of cool about that
is like, yeah, you guys, yourdad, get to bring his experience
, his culture, you know, to thiscommunity and obviously pass it
on to you kind of thing as well.
So you're doing it too,continuing on, but it sounds
like it actually started withyour grandparents, right?
Speaker 1 (09:18):
Yeah, yeah, it does go back that way.
My grandmother and she's 96 andan old folks home in Vancouver
right now.
Speaker 2 (09:23):
Oh is she.
She taught him the way.
Speaker 1 (09:24):
Well, cheers to her Cheers to her mother, who died
at 109.
Speaker 3 (09:29):
What?
Okay, so I'm telling you, thehot sauce keeps you alive, dude.
Speaker 2 (09:33):
Do you think hot sauce has a secret to longevity?
That's a loaded question.
Speaker 1 (09:37):
Yeah, for sure, let's go for it.
I mean, you go down south?
Do they get sick there?
Speaker 2 (09:45):
Not south.
Do they get sick there?
Speaker 3 (09:46):
I mean not as much you had this theory and we
talked about before this.
Yeah, I, I've been with my wifefor 15 years.
She's never seen me sick.
Yeah, and even high schoolstudent like high school friends
of mine remember when I talkabout this and say like I don't
get sick.
I left a company, I was therefor 10 years.
I never took a sick day.
Speaker 2 (10:00):
You, you're he does get sick because, like I've been
around him while he was sick,like recording this podcast
where he's like Sniffling andstuff, the only time I've been
there is when I had pink eye.
I honest to god Think that youjust Pretend you're not sick
Like you, just don't believe it.
I think it's more of a mentalthing Than it is.
Speaker 3 (10:23):
I do somewhat believe you so he's calling you out,
man, he's calling me out.
I'm always, I just have, I'malways on it?
Speaker 2 (10:29):
no, I know he is and I'm not, I'm not gonna be, I'm
not being mean.
Speaker 3 (10:31):
If I'm sniffling, it's just because you know.
Have you seen this thing?
Speaker 2 (10:34):
yeah, yeah, yeah, no.
So like I've seen you assignthis stuff, I've seen you with
sick I think you might be acarrier right, yeah, that's
right.
Speaker 3 (10:41):
That's what he calls me, the carrier.
Speaker 1 (10:42):
He likes to say that.
Speaker 3 (10:43):
So, like so I think he says you don't get sick, but
you carry it and spread it tomultiple people.
Speaker 2 (10:46):
I was listening to this documentary a long time ago
on COVID right you know and howthese guys and like how COVID
and the people that werestudying COVID in this
particular Malcolm Gladwell book.
I was reading actually in thisparticular and they were talking
about a bunch of aerosolexperts like using aerosol
(11:06):
experts to kind of diagnose howfar it goes.
I saw that it projects foreverand how the frigging ground zero
guy probably got everybody sickand started COVID that it just
came from China.
Speaker 1 (11:15):
Yeah, fair enough.
Speaker 2 (11:16):
So I don't know.
I was thinking about that andthinking well, Matt's a talker,
he gets up in front of a lot ofpeople he never knows he's sick.
Speaker 1 (11:24):
He's a carrier man.
He never thinks he's sick.
He's spitting it everywhere.
Speaker 2 (11:26):
He's a carrier, definitely.
Speaker 3 (11:31):
Does he sneeze a lot?
Because I think I'm sick allthe time.
Even if I did get sick, I don'tobviously get sick enough that
it wrecks me.
Speaker 1 (11:36):
I think I'm sick like twice a week, bro.
But here's the thing, guys.
Speaker 2 (11:38):
You it's about getting sick and fighting it off
quick yeah.
Speaker 1 (11:45):
That's what you want, because you want to get sick,
so you get the immunity to thatsickness right.
So I do think that the heatdoes help, I think it does.
Speaker 2 (11:52):
Help fight sickness.
Speaker 3 (11:53):
I do think it does.
It makes you happy.
Speaker 2 (11:57):
It helps make your immune system stronger.
It makes you feel good.
It's good for digestion.
It makes you feel good.
Speaker 1 (12:05):
Good for your food.
Exciting good for mood.
Boring food it makes it tastegood.
Yeah, that's right.
Um, it's fun for challengeswhich I'm not really big into.
No, I've never been a bit, youknow this, challenges like mike
jack props to mike jack man.
Yeah, but I'm not into it.
I mean props to him.
I got tons of respect for thatguy.
I've met him.
He's awesome.
Do you like the heat, though?
Like?
Speaker 3 (12:19):
I love spicy food, so you like spicy food.
But are you like, are you mikejack level kind of thing where
you're like I'm going to eat acaramel reaper?
Speaker 1 (12:25):
Yeah, no, no, I won't do it.
I eat jalapenos.
Yeah, I mean, I eat habanerossometimes, but I'm not like a
crazy person, so you're like me,I go up to jalapeno.
Speaker 2 (12:38):
I feel like I'm more like Matt, maybe you're probably
more Matt, I go hot.
Speaker 3 (12:41):
I don't want to eat the peppers because, like the
peppers themselves aren't superenjoyable, they're not that
tasty, no, but when you get ahot sauce and you get complex
flavors that just come with heat, then that's what I think I
really like.
I like the heat and sweet thatwe were talking about before.
Like, your mustard here is notsuper hot, but it's a fantastic
tasting mustard.
I haven't tried this pickle yet.
(13:01):
Pickles no.
And I'm sick of this pickle.
Yet Pickles new, right.
So.
But there are a couple ofthings we've talked about where
it's like you get a little ofthat, like habanero or even
Carolina Reaper or something andmix with, like pineapple Sure.
Speaker 1 (13:10):
I'm all over that.
And one thing that I tried todo with my company and that I've
kind of followed my father'sfootsteps in is he's the pepper
master, so he's known forworking with fresh, hot peppers,
like we don't work withfermented.
We don't bring our peppers inin vats pre-soaked in vinegar
and salt, like a lot ofcompanies do.
We get peppers that come in andwe stem each pepper.
They're dried.
They're not dried, they'refresh pods.
(13:31):
Fresh pepper, fresh pepper pods.
We work with fresh pepper.
That's why Rudy's Hot Sauce isso popular is because we use top
quality peppers.
Speaker 3 (13:38):
Okay, so you're getting fresh, fresh stuff.
Speaker 1 (13:40):
That changes it, and so what I've tried to do with my
sauce is bring out the flavorsof these peppers, kind of like a
wine you know there's differentvarieties of wine.
You've got the Merlot and theCabernet, and they all have a
different flavor, right?
Speaker 2 (13:56):
So I wanted to accentuate each flavor of each
pepper and then find someingredients that would also back
that up.
Cool yeah, and you look atthese.
I mean, I'm not trying to be anadvertisement here, but it's
all natural stuff.
Speaker 1 (14:03):
Oh yeah, a hundred percent we use organic
ingredients.
Everything is non-GMO.
We also buy our peppers fromsmall family farms where they
you know ethically no sprayfarms.
Generally, most of our peppersnow are grown in greenhouses
without spray, which I think isI'm a big organic advocate and
no spray.
Speaker 2 (14:20):
So I really like that .
You know, the small family farmbit.
I think that's awesome.
I mean and it's something Ithought about going into, this
episode is like I don't know alot about where all the peppers
come from and stuff, but likeall this tariff and trade talks
and all business, like you, isthat hitting your radar at all,
or are you safe in the pepperindustry?
Speaker 1 (14:36):
I'm pretty safe in this industry.
We have our peppers growing inQuebec.
Okay, finish a bit more of theof the backstory.
That'll help tie in the tiewith yeah, yeah, um, but yeah,
we don't get a lot from thestates, um, so it hasn't really
affected us too much, like somelids and stuff like that.
There was some some.
We were affected a little bit,but it seems fine.
I think, isn't it like 85 oflike the goods coming to and
(14:59):
from canada to the states aren'treally being affected by the
tears.
Speaker 2 (15:02):
yeah, it's not as high as you thought.
It's more steel than hot sauce.
That Kusma stuff protectedquite a bit Steel pulp and stuff
like that.
Speaker 3 (15:11):
I mean, those are all things that affect us in the
end because we have to buildthings with steel and everything
, but it's not like you wouldn'tsee a huge direct impact kind
of thing.
Not so much.
Speaker 2 (15:20):
Sorry, so the Quebec tie yeah the.
Speaker 3 (15:21):
Quebec tie yeah, the.
Speaker 1 (15:22):
Quebec tie.
Yeah, got to love Quebec, right.
It's an interesting place,isn't it?
Speaker 3 (15:26):
Absolutely my wife's from there.
Speaker 1 (15:27):
Yeah, my parents were both born in Montreal.
I've lived in Montreal, so whathappened?
My dad?
Here's how I like to put it,and this is fun stuff, my dad.
People say why is it made inQuebec?
Speaker 2 (15:41):
My dad chased his third wife there.
Speaker 1 (15:42):
Okay, okay, there so my, my dad's been married three
times he gave the meat to 10years right, so that's
respectful right there you goand uh, he's been with the the
pepper mistress now for probably25 years so he was, was he was
seduced by someone named thepeppermint I think he was
actually that.
This whole thing sounds like amovie from the euphoric start to
to meeting the third pepperwife in quebec.
(16:03):
No, I messed it.
He chased his second wife toQuebec.
Oh, sorry His second wife wasfrom Quebec as well, so he
followed her there.
Well, she wanted to move homeand he wasn't totally into it,
but he went anyway.
So he went with her and kind ofstarted digging some roots in
Quebec because he was livingthere.
But it all came from a marriage, that's all.
Speaker 3 (16:20):
Yeah.
Speaker 1 (16:20):
Not a very fun story, but it's kind of funny.
And so then he met the peppermistress, tina, and they grew
the business out in Rigo Quebec,which is about 45 minutes
outside of Montreal.
Okay, it's a small town.
Speaker 2 (16:32):
So like he met her and she could just like grow
peppers.
Is that the deal?
Speaker 1 (16:36):
No, she was more like she was willing to fuel his
flame, okay, and she was willingto, like, help him fulfill his
passions more than his secondwife might have I love you all,
all you wives there hi moms um,yeah, well, I don't want to.
I know, of course, everybodyknows the story of my family, so
(16:56):
it's nothing uh, no, no, it'scool, it's uh so, but yeah, she
really, uh, let him pursue hispassions, or not let him.
But, um, you know, support,support and enabled him and uh,
that's awesome, yeah, it helpedhim.
But, um, you know, support,support and enabled him and, uh,
that's awesome, yeah, it helpedhim grow.
So so now you know it's made inQuebec.
That's where my dad's facilityis.
He makes sauces for some othercompanies too.
Um, he ships it all to me.
(17:21):
So how, dad's products arecalled Peppermaster.
He's got about 80 differentflavors.
Holy smokes Will blow yourfreaking mind.
Like he's got little jars, big,tall jars.
Where do you buy?
Speaker 2 (17:29):
Peppermaster at Quebec.
Quebec only, yeah, basicallyDoes he ship across.
Like the country Website.
Speaker 1 (17:35):
You can buy it online , but he's not you're never
going to find his, butPeppermaster is popular and he's
a wizard man and he's also veryfamous in the hot sauce
industry.
Like you, go down to the States, to Texas, and they know the
Peppermaster, oh yeah yeah.
And so he said well, I was likewell, I would like to rep your
(17:58):
products across Nova Scotia, I'dlove to rep your products.
And he's like well, let's makeyour own brand, right, wrap your
products.
And he's like well, let's makeyour own brand Right.
I'm like oh, that sounds fun.
He's like do whatever you wantand I'll just put your label on
it.
Yeah, we'll make it.
So I made Rui's hot sauce.
Speaker 2 (18:09):
Huh, yeah, interesting.
Yeah, yeah, you know, theybrought back that King of the
Hill show.
They just brought it back, andthen Bobby and his dad, Hank is
it Hank Hill?
So, Bobby and Hank Hill?
He's an adult now and he's achef.
I was going to ask, did?
Speaker 1 (18:28):
Bobby grow.
Speaker 2 (18:28):
Yeah, he's grown up, oh I didn't know that, so it's
actually really fun to watch,but the reason, the tie-in story
that I'm saying this is thatthey have a beer off in the
third episode.
So Hank makes a beer and hisnew kind of hipster ways, and
Hank is traditional and wants tomake like perfect, no Bobby's
nuanced.
Yeah, yeah, yeah, oh, sorry Igot messed up.
Yeah, yeah, but anyways, it justmade me think a little bit.
(18:56):
So that's what the tie-inquestion is with the hot sauce
styles and flavors.
Are you competing with him inany level to try?
Speaker 1 (19:03):
to make the best hating sauce.
No, not at all.
We're a team and it was a bitof a can't beat him.
Join him.
Situation Like my dad wouldcome visit and he's extremely
passionate about hot sauce andhot peppers way more than me,
yeah, like way more than me.
Okay, extremely passionate.
Like you take hot peppers outof his life, he'll probably live
another week.
Speaker 2 (19:21):
Oh, okay.
Speaker 1 (19:22):
Like he needs hot peppers, cool, and he'd come
down for a visit and him andTina would be talking about the
business, the business, the hotpeppers, the business, and my
wife and I were kind of likerolling our eyes and like you
know, we like talking about, butnot to Like, I'm just going to
join Right Joining all the fun.
I love that, though.
Speaker 3 (19:40):
Actually it's funny you say that In Quebec City
that's where my wife is from.
There's a store there called Le.
Speaker 1 (19:46):
Monde de Bière, which is beer of the world.
Speaker 3 (19:48):
And so they have, like it's something like
hundreds, it's like 400 to 500different types of Quebec beer
in the store, but they equallyhave a bunch of specialty hot
sauces.
What's up with that?
Why do they always go together?
Well, I can tell you right nowthat's like my dream store.
It's a store I have to go to.
Every time it's hot sauces andbeer Two favorite things.
Speaker 1 (20:07):
It's like literally my two favorite things, and they
go great together as we'reabout to find out, Absolutely
yeah, oh.
And then I wanted to say too,it brought my dad and I closer
together, obviously.
I mean, we weren't driftingapart, but we kind of were.
Speaker 2 (20:19):
You know, Was he in another province?
He was in Quebec.
That helps, right.
Speaker 1 (20:24):
You know the drift, yeah, but still, even you know,
now we talk on the phone once aweek for an hour and we don't
just talk about hot sauce, weget deep into, like you know,
our topics, which is like whatwe like to talk about, like
profound, kind of almostspiritual, like life after death
and like what's going on behindthe scenes like deep stuff.
Speaker 3 (20:43):
Dad and I go deep right.
You guys can eat some of thosepeppers in the jungle.
Speaker 2 (20:46):
Yeah, exactly See what happens.
You want to drop some ghostpepper?
Speaker 1 (20:52):
later, but we've never been closer now and it's
awesome.
It really brought us together.
Speaker 3 (20:55):
That's awesome.
Speaker 1 (20:58):
It says here on each bottle a father-son production.
Oh, that's cool.
Speaker 2 (21:00):
Oh, there you go.
You know what, man?
Now you got me all excited.
I want to try some of thisstuff out, so you've never tried
it.
Eh, have you had it before?
You said something funny.
Speaker 1 (21:06):
I said I never tried your hot sauce.
You're like, I never listenedto your podcast.
I know.
Speaker 3 (21:14):
Yeah, we got each other there, didn't we the
mustard first?
Try the mustard, yeah don't letanything like change your like
the mustard, honestly, is trulyawesome okay, yeah, and the
portini when you were about totry is very complex, so yeah,
start with the mustard sayingI'm a simple man.
Speaker 2 (21:28):
Is that what you're gonna?
Speaker 3 (21:29):
no, no, I'm telling you this, this, this is a.
This mustard is like a spicy,um, almost like carolina
barbecue.
Okay, I really enjoy it so it'sa.
Speaker 1 (21:40):
It's a.
It's a honey mustard style withno honey.
It's molasses in it, cherrypeppers, it's basically sweet
cherry bomb with fresh groundmustard.
We grind the mustard upourselves.
We put a bit of preparedmustard in for texture.
Speaker 2 (21:52):
Yeah, it tastes good.
There's like zero to littleheat on this.
For me, very little heat.
Speaker 1 (21:55):
It's so mild.
Yeah, really mild, it's so mild.
Yeah, it's really mild, it's amild one that's a good mustard
for like a pepperoni orsomething.
Eh, Pepperoni sandwiches, Ilove it on potatoes.
Speaker 2 (22:02):
Oh yeah.
Speaker 1 (22:03):
Potatoes.
I'm known for mild sauces, cool, so even my hottest sauce, I
call it gentle.
It's hot enough, trust me, butit's not a death sauce and some
of my mild ones have like noheat.
Speaker 3 (22:21):
Oh no, it's tasty.
That's why people like they getto play hot sauce game without
having to burn themselves.
Yeah, I mean, that being said,dude, like if you're going to
have like a breaded chickenstrips and stuff like that, like
chicken tenders, that's aperfect thing to have with
chicken tenders.
Speaker 2 (22:28):
What's like fresh cherry pepper man?
Speaker 3 (22:30):
Cherry peppers are interesting.
Speaker 1 (22:31):
Yeah, I don't know anything about cherry peppers.
Speaker 2 (22:33):
What are they like?
Oh, we got yeah, you can seeright there, yeah, yeah, right
there.
So basically, cherry peppersare plump.
Put it to the camera there.
Yeah, if you can see it.
Yeah, I don't know.
Yeah, it'll zoom in.
That'll be huge cherry peppers.
Speaker 1 (22:47):
Look like cherry tomatoes, yeah, um, except
they're very thick walled.
So they're very thick walledpeppers.
A lot of peppers have thinwalls, meaning they don't have a
lot of juice in them.
Okay, like a th a Thai birdpepper, those long, skinny ones.
There's barely any juice in oneof those.
Speaker 2 (23:02):
Oh cool.
Speaker 1 (23:02):
You try making a hot sauce with one of those.
You have no idea how many youneed to make hot sauce.
This one's free right.
Cherry, yeah, go for it, you'reon the show, awesome thanks.
Well, steve will pay for it foryou.
But cherry peppers juicy,they're like a heat of a
jalapeno.
Speaker 2 (23:18):
So, oh, cherry peppers in all of them.
Eh Well, not all of them.
Speaker 1 (23:21):
There's no cherry in the green one, yeah, but I use
it as a base where and whenpossible.
Speaker 2 (23:26):
Well, when did you just try, Matt?
Speaker 3 (23:28):
Same one you did.
Speaker 2 (23:28):
I just wanted to try it because I've had it many
times, but I really like it.
Speaker 1 (23:35):
Cool, groovy garlic pickle.
Okay, yeah, I love the 70s.
I love the tubular, groovy kindof style.
Yeah, I like to dress like ahippie sometimes who makes the
labels?
There with the fun graphics onthem.
Right, I design the labels.
My friend, claire, she's local.
She actually drew those imagesyou see there with a colored
(23:55):
pencil.
No way, yeah, you look at oneof those.
It's colored pencil, which isextremely impressive.
Speaker 3 (24:01):
Oh, that's pretty cool, it is cool.
Speaker 1 (24:05):
I cheated on the pickle, though.
Speaker 2 (24:06):
Dude, that one's really good.
Speaker 1 (24:08):
She was busy this summer and I just developed the
pickle sauce.
I didn't want to bother her todraw me a pickle, so I took a
picture of a pickle from myfridge and that's what's on the
label.
Label.
Speaker 2 (24:16):
The pickle sauce.
So did somebody ask for apickle sauce and you like made
it, or?
Speaker 3 (24:21):
Everyone likes pickle Good question.
Speaker 1 (24:22):
Thank you.
So there's a phenomenon goingon with pickle.
First of all, everybody askedme if I have a pickle sauce.
There's a local hot saucecompany called From Mild to Wild
.
It's been here since theeighties.
They're an importer.
They bring in hot sauces fromall over the world and they sell
them on Spring Garden Road.
The last owner came to me afterhe closed up and he said was
david david, yeah, he said to me, rudy, the best selling sauce I
(24:45):
had in my store was a picklesauce.
Speaker 3 (24:46):
It doesn't that does not surprise me.
Speaker 1 (24:48):
There's pickle vodka, there's pickle, everything
pickle everything, everything,and I don't believe it's a trend
, I believe it's here to stay,like, like hot sauce.
You're not going to get tiredof pickles.
You're not going to get tiredof hot sauce.
You're not going to get tiredof hot sauce.
Pickles are healthy.
Too Fermented, your gut needsthe biomes, man.
Speaker 3 (25:04):
It needs the the pizza place there Tobin we used
to go to when we worked inBedford.
Yeah, remember I used to getthe pickle pizza all the time.
Oh yeah, it was fantastic.
Speaker 1 (25:11):
And every other hot sauce company has pickle Pickle
Rick.
Speaker 2 (25:15):
Is that what the pizza?
I don't know what they call it.
They called it the Pickle RickDid it.
I don't know.
Speaker 1 (25:18):
I think so.
Yeah, there was even a pickleguy selling at the Seaport
Market.
I think it was called the NakedPickle.
Okay, and he was down therebefore I started and he was
popular like really popular.
Speaker 3 (25:28):
You can get spicy pickles now too, and all that
stuff.
It's great.
Speaker 1 (25:40):
It.
This is the one I was mostinterested in trying.
Yeah, the porcini is one of themost unique.
The story behind that one iskind of fun, it's so.
Smoky jalapeno bacon has been atop seller for a long time, but
I had decided to try goingvegan about five years ago six
years ago, oh yeah and I did itas a test run just to see how it
would go and I loved it, so Istuck with it.
I'm still vegan, but I made avegan version of the smoky
jalapeno bacon.
I took the bacon out and putporcini mushroom and I took the
(26:01):
butter out and put avocado oil.
Speaker 2 (26:04):
Interesting it's unique, isn't it?
My girlfriend was a vegetarian,but she would never eat
mushrooms.
Speaker 1 (26:11):
Interesting.
That's tough.
We would have still lost her.
It's like not eating beans yeah, I like everything that is
delicious too.
Speaker 2 (26:17):
That's really everything.
Speaker 1 (26:18):
That is delicious too .
That's really good.
Speaker 2 (26:19):
That's my jam, yeah, that one is I love chipotle
pepper.
I think that's one of myfavorite like that kind of Are
you getting some heat off it.
Speaker 1 (26:26):
Not really.
It's not too much, eh no no.
These are really I can taste alittle bit of heat on these
these are all very easy.
Speaker 2 (26:34):
What's?
Speaker 1 (26:34):
a tough one, do we?
Speaker 2 (26:37):
bring a tough one out .
We got the molten pepper here.
Do I want to?
Speaker 1 (26:39):
go all the way there.
Speaker 2 (26:40):
Now we're going to after the show.
We're going to do a little funchallenge with this.
We're going to read some movielines and stuff, uh, with this,
um so maybe hold off on that.
Speaker 3 (26:48):
Should I hold off on that?
Because that's going to make mecry because you know what I'll
eat it right now, though becauseyou'll do it because you're
matt genius sauce.
Speaker 2 (26:55):
This is a fun one too .
Speaker 1 (27:01):
So have you heard of Candy Reaper Burn.
Speaker 2 (27:03):
Candy Reaper Burn.
Speaker 1 (27:04):
Candy Reaper Burn was one of my top sellers.
It's the hot version of theSweet Cherry Bomb.
Okay, and it's kind of my claimto fame.
There's a cult following behindCandy Reaper Burn.
That's really good, isn't itgood?
That's really good.
I tried this year to make asauce better than the Candy
Reaper burn, and that's whatthis is.
Speaker 2 (27:21):
How are you feeling the heat?
You got a little Again.
It's not.
You got a little, though like.
I saw a little bit of areaction, right.
So there is some heat in there.
There's heat.
This guy's dead, like what?
No emotions.
Speaker 3 (27:41):
There wasn't, it is.
It's kind of it's like syrupy,yeah.
So it's dense, okay, more densethan some of them kind of can
be, at least even more than itkind of looks.
Speaker 1 (27:45):
It's heavy, so when you lift a case of that it's
heavier than the other ones Ibet it would be.
Speaker 3 (27:48):
You know it's just sugar.
Speaker 1 (27:49):
Oh yeah, yeah.
So there's only threeingredients in that.
Basically, really, it's a crazysauce spring water, organic
cane, sugar and peppers oh yeah,yeah, look at this.
Speaker 3 (27:58):
Yeah, that's the thing.
So it's like sugars, likeorganic cane sugar, fresh goat
peppers, spring water and scotchbonnet.
Did you say goat?
Yeah?
Speaker 1 (28:05):
goat peppers are fun, they're from the Bahamas.
Speaker 2 (28:07):
Goat peppers are fun.
That's what my dad found in thewoods, that's the pepper.
Speaker 1 (28:17):
This is a goat pepper .
That, the goat pepper, soundslike a movie.
Speaker 2 (28:19):
Yeah, the greatest of all time, greg and the goat
pepper like James, and the GiantPeach I like Greg and the goat.
Yeah, greg, and the goat I justgot to have the pepper too.
Speaker 1 (28:28):
So goat peppers are from the Bahamas.
They're a type of scotch bonnet.
The joke, I guess, is that theykick as hard as a goat.
Okay, so the goats eat the hotpeppers to cool off in the heat?
Yeah, because they sweat.
It makes them sweat, dropstheir core body temperature, and
they go to the plant.
They sniff out all the 10peppers on the plant and they
pick out the hottest one andthey eat that one.
And what's fascinating youmight not know Is that they
(28:49):
don't have taste buds, so theirmouth doesn't burn whatsoever,
but their body still sweats.
Speaker 3 (28:55):
Interesting, because I mean it would be the capsaicin
receptors.
Is that what they wouldprobably not have?
That's right, yeah.
Speaker 1 (29:01):
They don't pick it up yeah.
Speaker 3 (29:04):
Yeah.
Speaker 2 (29:04):
Interesting Goat pepper, goat pepper all day.
Speaker 3 (29:06):
They don't have capsaicin receptors like we do.
Wow, that's why they have thoseangry-looking eyes, those goats
.
Speaker 1 (29:14):
You ever see goats?
Look goats' eyes.
They yeah, remember that horrormovie that came out a few years
ago With the goats in the woods.
There was one goat in the woods.
Oh, what was that?
I?
Speaker 2 (29:21):
don't remember this.
Yeah, goats are kind of creepyGoats in the woods, dude, I want
to see this.
Speaker 3 (29:25):
I love goats.
Yeah, I want a goat.
Speaker 2 (29:27):
Alright.
Speaker 3 (29:27):
Yeah so.
Speaker 2 (29:28):
Yeah.
Speaker 3 (29:29):
The.
I know that's kind of a weirdgoat.
Speaker 2 (29:33):
You want a goat Until you have a goat kicks in right
after you're like I want to go,go to our like second dad read
of the day.
Yeah, that'd be awesome.
Speaker 3 (29:42):
Yeah, we went on this goat tangent after we ate the
hallucinate hallucinogenic uhgoat I kind of want a mule well,
I mean watch them to work.
Speaker 1 (29:50):
I was watching tom green on a podcast the other day
and he's got he moved back tohe moved back to his canada and
bought a farm and he's got amule and he loves his.
I love tom, green and Tom.
Green and everything he does,dude.
Did you watch that on TheoVaughn?
Yeah, I did, that was good eh.
Speaker 2 (30:01):
And I watched him.
Well, no, I didn't see the TheoVaughn.
I might've saw a bit of it, butI mean I've seen on so many
shows and I just seen him doGlenn.
They had Glenn on his podcast ahard time Maybe and he was like
super like Glenn was funny tooin his own way, but he was kind
of dry.
Speaker 1 (30:21):
Man, they have a great, it's a great show.
It's a great show.
He really changed the scene.
We wouldn't be sitting hereright now if it wasn't for Tom
Green.
Speaker 2 (30:29):
I mean, he was the podcast OG.
Yeah, we were just talkingabout that with.
Speaker 3 (30:34):
Jonathan Torrance.
We were EOG.
Speaker 2 (30:36):
Yeah, shout out to Tom Green.
Please come on the show.
Tom Green for the win.
That would be amazing.
Speaker 1 (30:40):
Just don't bring any moose with you, yeah, or
anything else.
Speaker 2 (30:45):
Or pretty much anything else and listen to the
Jonathan Torrens album, soyou'll know what we mean by
anything else, I don't thinkhe's weird anymore.
Speaker 1 (30:49):
He doesn't seem weird anymore.
I think he's still weird.
Speaker 2 (30:55):
He must be gigs you want to do with no 50 right like
you know yeah you'll do lessextreme things to get attention.
I mean right like 60 now Iwould think he's early 50.
Speaker 1 (31:05):
I don't think he's much older than us.
Speaker 3 (31:07):
No, okay, yeah all right, yeah, the um.
So when it comes to like thelike, when it came to kind of
the branding and stuff like thatwe were talking a little before
about the business, right, andwhat makes a really popular
sauce and what makes a saucethat sells, and things like that
like, um, what, what's yourthought process when it comes to
kind of developing new saucesand you had you said you had 15
(31:28):
sauces yeah, like, is that, isthat really like, is that, I
guess, like, is that what youwant to kind of have?
Or you think about maybecondensing down and focusing on
the more popular ones, oranything like that at all.
Like, talk a little more withthe business.
Speaker 1 (31:42):
Like I told you, my dad has 80 flavors and I think I
always told him that's way toomany.
You get people come to thebooth and sample for 30 minutes,
scratch their head and walkaway.
They're like what the hell justhappened?
Speaker 2 (31:50):
Yeah.
Speaker 1 (31:52):
I started with three, moved up to five.
I was like five's the max.
Speaker 2 (32:04):
I'm never doing more than five.
Speaker 1 (32:04):
I was like all right, let's do one more, one more,
one more, and then 10, no morethan 10.
Now I'm at 15, no more than 15.
Do you bring a seasonal flavors?
Like every year, I try to do anew one every year.
I mean, people keep asking mefor new products and there's
there's new ones to make.
So I and I and honestly I, lovethe product development.
I think it's the team members.
Yeah, who I'm going to cutfirst is a big question.
I don't know, but I'm going tohave to cut someone.
Yeah, I love the productdevelopment.
(32:26):
How do we do it?
We sometimes we take one ofdad's existing products and
tweak it because it's so popularalready.
Yeah, other times I make it upmyself, like the mustard or the
pickle.
Those were completely mycreations.
Other times we work on ittogether on a family trip and
just sitting on the beach andtalk about what we're going to
do and tastings.
And we love developing products.
It's fun.
Speaker 3 (32:45):
What about?
What about maybe, like you know, afternoon pint hot dogs?
I knew you were going to saythat.
Oh yeah, so private labeling.
Speaker 1 (32:50):
Everybody wants to do a private.
Everybody wants to take one ofmy bottles and strip the label
and put their name on it, whichis fine.
I I'm into it to a certaindegree.
I tried it.
At the beginning I thought itwas a lucrative side project,
but it always was so complicated.
Speaker 3 (33:02):
See, I don't.
I don't necessarily want tostrip your label off.
I want it to be Rudy's hotsauce, but I want it to be
Rudy's afternoon pint hot sauce600 bottles minimum.
Speaker 1 (33:16):
Yeah, we could sell that.
Yeah, it's not that much.
Maybe we could sell 600 bottlesper pot.
Okay, and that's a pot no nice,yeah, okay cool.
Speaker 2 (33:24):
Yeah, there you go, we slinging hot sauce now too,
jesus Christ.
Speaker 3 (33:28):
I don't do too much.
I would love to make a hotsauce.
Speaker 1 (33:32):
I actually did my first private label last year.
Yeah, um, the Mustard companyin PEI Atlantic Mustard Company.
They approached me, they wantedme to take this product and
make them a version of it Okay,and so I did that for them and
put their label on it, and it'sgoing well.
Speaker 2 (33:45):
Cool, yeah, I mean they're great tasting sauces man
.
So congratulations and like socan people get this, like they
get it all around Nova Scotia?
Obviously I've seen this ingrocery stores like Sobeys Not
Sobeys or Superstore no.
Speaker 1 (33:57):
Not Sobeys or Superstore.
I was in the Superstore inJohau as a test run, but it was
just a backdoor deal, which iswhat it sounds like.
I tend to stay away from thebig players as much as possible
and try to put in small spots.
I like the little spots I got70 stores across Nova Scotia
that I drive out to them 70stores we communicate by text
and we chat and we, like I,build relationships with them.
(34:19):
So, I really, really, reallyenjoy that.
Yeah, that's cool, Just thegorilla stuff.
Speaker 3 (34:26):
I mean, we've had Sylvain Chalabois on our show
and he talked about howcomplicated it can be for small
producers, local producers likeyourself, to get into these big
box stores, because theyactually ask you to pay them it
can be.
Speaker 1 (34:39):
There's fees and if you don't do well, you have to
buy it back.
And there's.
You don't get the shelf spaceyou want, they don't buy enough
to keep it on stock and you'realways supplying them.
There's a lot of hiccups, butif you want to grow, you have to
if I want.
Speaker 3 (34:52):
If my goal was to be as big as possible, I would have
no choice.
Speaker 1 (34:55):
Yeah, yes, yeah, it's a tough question.
I mean I want to grow.
I just want it to groworganically.
I'm at the place now where Ilet it all come to me.
I'm like I don't make a lot ofsales calls anymore to stores.
I kind of let I get contactedby stores.
Now it grows as it grows.
I had a guy trying to hustle itin Dubai, trying to get it into
the grocery stores there.
That was interesting, yeah.
But I feel like I need to hitup Ontario before Dubai.
Speaker 2 (35:17):
Okay, that's fair.
Yeah, right, that's fair.
Yeah, or you know, I don't know, maybe you don't right, like
you know, maybe it's cool to tryto sell in Dubai first and have
a comeback.
We did try.
Speaker 1 (35:25):
yeah, it wouldn't really work.
Speaker 2 (35:26):
It wasn't working no.
Speaker 1 (35:27):
There's a lot of red flags between us and Dubai.
I think.
Speaker 3 (35:35):
Yeah, to get there right.
You know spread throughout theMaritimes and you know you don't
want to compete with dad, somaybe stay out of Quebec, right?
Speaker 1 (35:42):
But he's not in stores, so it's not much.
And he makes.
He's making my product.
So, every bottle sold profitsto him.
Speaker 3 (35:49):
That is true?
Yeah, I guess that's kind ofthe double.
You know what your dad kind oflike is.
Almost reminds me a little bit.
Do you know that there's likeone cheese manufacturer for?
The four main pizza companies.
Speaker 2 (36:02):
All the pizza franchises.
You sent me that link.
I sent it to you the other day.
Speaker 3 (36:06):
So it's like Papa John's and I don't know what
they were, but it was like thoselevel and there was four of
them, scary, and it's one guywho makes all of their cheese.
Speaker 1 (36:15):
One cheese man to rule them all.
Well, you can follow all thecompanies on earth back to like
six families Nobody.
Well, you can follow all thecompanies on earth back to like
six families.
Speaker 3 (36:21):
I mean nobody knows, like nobody knew who this guy
really was.
He doesn't do any marketing, hedoesn't do anything like that,
but he's low profile, but he'slike a multi-billion dollar
company and every time a pizzais sold in America, and from a
chain, you're basically makingthis guy richer.
That's cool, it's pretty cool.
Speaker 1 (36:38):
He deserves it probably.
Speaker 3 (36:39):
Well, that's his day, right.
He started from one store.
We got to get the sauce on BigMacs or something right, spice
up the.
Speaker 2 (36:44):
Big Mac, I'm down with it you know that pickle
sauce right there.
That would be awesome on adelicious McDonald's Big Mac.
Let's try that out because thatwould be such a good sauce to
have on a burger.
Speaker 1 (36:56):
And you know what is funny, I get as many people
trying that delicious sauce mydad makes as possible.
That was the initial intention.
Speaker 2 (37:08):
Oh, that's awesome.
Well, you're doing a great job,man.
Speaker 1 (37:10):
Yeah, I throw myself out there.
I do work hard to get it outthere.
I do all the shows.
I sell a lot in person, a lotof sampling.
I sample an unreal amount ofsauce, cool.
Speaker 3 (37:20):
Yeah.
Speaker 2 (37:21):
Well, you want to jump into-.
Speaker 3 (37:23):
Let's jump into 10 questions about Rudy Sure these
are weird questions, Rudy.
Speaker 2 (37:28):
I like it.
So, matt, are you all good onyour end there?
Speaker 3 (37:31):
All good.
Speaker 2 (37:32):
Okay, we'll just go one for one this time.
We'll go back and forth.
We should introduce this.
If we just do this part onvideo, we'll just stop and we'll
do the.
Yeah, okay, rudy, hello OfRudy's Hot Sauce.
That's me.
Welcome to 10 questions.
Thank you, okay.
Speaker 1 (37:49):
Good to be here.
10 questions with Rudy.
Let's do it.
Are we doing a good job?
So far, so good.
I'm excited.
Speaker 2 (37:52):
Okay, all right.
Speaker 1 (37:53):
Let's do it.
Question one there we go.
Speaker 2 (37:55):
Yeah, if hot sauce didn't exist, oh God, what would
you put on everything instead?
Speaker 1 (38:02):
That's a good question.
Olive oil came to mind rightaway.
Whoa Interesting.
I love olive oil.
I drink it in the morning.
Speaker 3 (38:08):
Do you?
Yeah, I mean, that's reallygood for you.
I don't drink it, but it's goodfor your skin.
Speaker 1 (38:11):
They do that in Europe and on the Mediterranean,
you drink some olive oil.
What would I put Salt?
Speaker 3 (38:16):
That's my answer, salt.
Speaker 1 (38:18):
It would be Celtic salt, fleur de sel, good salt.
Speaker 3 (38:22):
I love salt.
Great answer we always haveFlorida salt.
It's good, yeah.
So question number two If youcould hire one dream celebrity
to promote Rudy's hot sauce, whowould it be, and why?
Speaker 1 (38:36):
Why does Sydney Sweeney come to mind?
Speaker 3 (38:39):
She's selling jeans.
You got to pick someone else,let's go with.
Speaker 1 (38:43):
Oh man, that's a tough one, like a local one or
anybody Anybody.
Your dream celebrity, dreamcelebrity.
Speaker 2 (38:50):
You can bring people back from the dead.
If you want Anybody, you wantMichael Jackson.
Speaker 1 (38:54):
I'm not a big celebrity person.
I don't want to becontroversial either.
Okay, let's go with Sly.
Sylvester Stallone yeah.
Speaker 3 (39:02):
Sylvester Stallone Like Rambo, oh yeah, like just
before he goes and acts, yeah,like doing this thumbs up thing
with the Fruity's hot sauce.
That's awesome.
I think that'd be a great label.
I think so too.
Yeah, let's go with that Rambohot sauce.
We should do the Rambo sauceright.
Speaker 1 (39:23):
Make it like a fine wine.
Speaker 2 (39:24):
Cool, yeah, yeah, love it.
Okay, that's great.
Speaker 1 (39:26):
All right Number three what do?
Speaker 2 (39:27):
you All right.
Okay, which actor should playyou in an in the upcoming
Canadian Netflix movie the hotsauce King?
Speaker 1 (39:38):
Yeah, what actor is going to play Rudy?
I got his face in mind.
I can can't figure out his name.
What's the guy who does thosemotivational videos and, like
everybody thinks, is crazy?
Not the liver king?
What's his name, though?
Um, the liver king?
No, no, oh yeah, I'm gonna justcircle back if I can think of
his name.
Uh, motivational speeches.
(39:59):
He did that.
Motivational speeches.
I am bad with names, reallyReally bad, that's okay.
Don't know, I can't think of hisname.
Okay, let's think of someoneelse.
Let's go with Corey Bowles fromthe trailer park.
Corey Bowles from the trailerpark, corey.
Speaker 2 (40:15):
Bowles yeah let's get him going, Okay that's awesome.
Speaker 3 (40:17):
He'd rap that shit.
Speaker 2 (40:18):
I love that.
I think he'd kill that.
Yeah, I think get him goingEither or Okay.
Speaker 1 (40:29):
So if Shiloh turns you down.
You got to reach out to Corey,you know the motivational videos
I'm talking about.
Speaker 3 (40:32):
Yeah, okay, yes, okay .
So question number four Okay,if you could create a mythical
pepper?
What magical power would itgive the person who ate
telepathy?
Speaker 1 (40:45):
Ooh, okay.
Or in your dad's storyentrepreneurism right, it did
give him that, you know, and goback and listen to our episode
if you're only catching thispart.
I think it would activate someunlocked DNA in the body, that
kind of activated all kinds of,like you know, psychic abilities
, that kind of thing.
That'd be cool.
(41:05):
But telekinesis would be cool,yeah, it would be.
The bottle lifts up and thewrapper comes off and it flips
and it douses all my foodwithout me touching it.
Speaker 3 (41:15):
You are going way too low level, I would be moving
cars out of my way in traffic.
Speaker 2 (41:21):
Oh man, all right, matt, go ahead.
Is it me?
Speaker 3 (41:26):
Yeah, I think it's five to you, man.
All right, Matt, go ahead.
Speaker 2 (41:28):
Is it me?
Speaker 3 (41:28):
Yeah, I think it's five to you, dude?
Oh, is it five to me?
This is why we don't go backand forth anymore.
This is why we don't do theback and forth thing.
I keep forgetting.
Yeah, Five to you.
Speaker 2 (41:35):
Okay, what, oh what's your beer style pairing for
like a fiery plate of wings.
So if you I mean, I know you'rea vegetarian, but so if you had
like, the fog.
Speaker 1 (41:48):
No, that's fine.
I ate chicken wings my wholelife.
I just went vegetarian fiveyears ago, so what do?
Speaker 2 (41:51):
you think would be a good beer to pair with, that
Like, and you can say, style ofbeer like a lager or an IPA or a
stout.
Speaker 1 (42:01):
Yeah, I mean I kind of think you want to go too
heavy, because I mean you'reeating wings.
That's pretty heavy, you got astout, that's pretty filling
right.
Yeah, I think a nice pale,maybe a bit of citrus in it
would be good.
Yeah, I mean it depends whatsauce you're using, though.
I mean you can't just say wings.
It really depends what type ofwing.
Speaker 3 (42:21):
Yeah, be, this would be the stout yeah that would be
the pale, ale yeah, I like it,or the pilsner yeah.
I like it yeah, all rightnumber six so is chasing or
creating the perfect hot saucemore about the destination or
the journey, it's always aboutthe journey and everything.
Speaker 1 (42:38):
If you've ever read the dark tower by Stephen King,
you know that it's all about thejourney.
I mean, like we talked aboutthe product development.
Yeah, it's really about that.
Yeah, but then having a killerproduct at the end of the day is
pretty gold too.
Speaker 3 (42:52):
It's pretty awesome.
I don't know, it's a tough onebut the journey, yeah, yeah.
I relate to that because therewas a time where I was making
you know, not legally, but I wasmaking distilled products.
Sure, I wasn't selling them,but I was just making them for
myself.
But then I was kind of givingthem away because I couldn't
drink that much.
Speaker 1 (43:17):
Right making them and I enjoyed giving them to others
and people were like oh, thiswas really good, I just enjoyed
making a great product.
Yeah, and you know, for me it'smore growing the company and
and and getting the brand outthere that I've enjoyed building
.
Um, like I don't, I'm not inthe kitchen much anymore, like
at the beginning I was in thekitchen cooking, just, you know,
to play my part, but now I'mtoo busy and dad does his thing
and I do my thing, and I likethe development of building new
customers, meeting new people,your relationship guy.
Relationships.
I love meeting new people andgetting new customers.
Speaker 3 (43:39):
Yeah, makes sense Cool.
Speaker 2 (43:40):
Seven over to you.
I'm out of questions of mine,so the questions you add at the
end work or not.
Speaker 3 (43:46):
I don't know what's going on.
Number seven these must be thegood ones here, okay.
Speaker 2 (43:50):
Yeah, Matt added the last few here.
Oh gosh, he went in heavy too.
If Trump was a hot sauce, whatwould it?
Speaker 1 (43:55):
be.
There's that hot sauce branddown in the States called Truff.
Have you guys heard of thatTruff?
It's a truffle oil hot sauce.
It's like $25, $30 a bottle.
I think he'd be that.
Speaker 2 (44:05):
Okay, he'd be Truff, so he'd be overpriced.
Yeah, he All right, got it Allright.
Speaker 3 (44:13):
I like it, I like it All right and you know what, we
kind of chatted a little bitabout this beforehand.
But because we talked aboutthis, about how Sean from Hot
Ones tweeted- out Sean Sean fromHot Ones, yeah, tweeted out his
sauce.
Speaker 1 (44:25):
That's a good story, yeah.
Speaker 3 (44:26):
Cool, so if you could pick one of your hot sauces to
be on hot ones which one wouldit be?
Speaker 1 (44:33):
molten pepper blitz molten pepper.
Speaker 2 (44:36):
Oh, there you go this one right here.
Speaker 1 (44:38):
Okay, I'm just in love with it and it could be.
I answer it like that becauseit's new and I'm just start.
Speaker 2 (44:42):
I'm just like infatuated by it I'll be trying
that out in the next segment.
Yeah, or candy reaper, burn ayoutube exclusive.
So if you're only listening tothis show on spotify and apple,
subscribe to the youtube please.
Speaker 1 (44:51):
It's really low subscribers it almost looks
embarrassing compared to theother ones.
So subscribe to the YouTubePlease.
Speaker 2 (44:53):
It's really low subscribers, it almost looks
embarrassing compared to theother ones.
So please subscribe to YouTube.
Yeah, good plug.
Speaker 3 (44:58):
Yeah, there we go, so there you go.
So, sean, let's get this thingon here.
Speaker 2 (45:01):
And I'll be doing that one on YouTube.
Speaker 3 (45:03):
We're tweeting it Reading movie lines.
Yeah, yeah.
Speaker 2 (45:08):
All right.
Speaker 1 (45:08):
Question number nine to you Tobin socials too.
Speaker 2 (45:10):
Yeah, that's cool.
Speaker 1 (45:11):
Not me and Sean.
Sean in my bottle, sean in thebottle.
Speaker 3 (45:14):
But also Willem Dafoe tweeted out a hot sauce.
The picture of me and WillemDafoe and.
Speaker 1 (45:18):
I are awesome.
Yeah, he's totally the goat andhe was in full character for
the lighthouse when he took thepicture with me.
What Like he was in fullcharacter.
His wife is like a supermodel.
Did you watch the movie theLighthouse?
Speaker 2 (45:33):
Yeah, I was going, I had a hard time getting a chunk
of the script because I wasgoing to do a chunk.
You know how I was doing thatmovie line saying eating your
super hot sauce.
Speaker 1 (45:41):
Yeah, you were talking about that.
Speaker 2 (45:42):
So we're going to do that after this, but I was going
to use that first bit from theLighthouse, where it's just him
and the young guy, sure Right.
That would have been cool guy,sure Right.
Speaker 1 (45:50):
That would have been cool.
Speaker 2 (45:51):
It would have been cool, but we didn't pick that
part.
Speaker 3 (45:52):
I picked a different one, robert Pattinson, anyway,
oh well.
Speaker 2 (45:55):
Yeah.
Speaker 3 (45:57):
Number nine.
Speaker 2 (45:59):
Oh, this kind of really ties in nicely to what
you were saying when you go backinto our episode.
So, designing a dessert, hotsauce, what would it look like?
Speaker 1 (46:07):
Well, for me it's candy Reaper burn.
I mean you talked about puttingthat blueberry sauce.
We were talking about pancakesand that sounds great.
I was saying like I don't thinkyou'd sell heaps of it.
But yeah, I can't.
A candy, a dessert, hot sauce.
I mean what's starting to cometo mind now that I think about
your question is maple.
Yeah, what type of pepper wouldgo good with maple?
(46:28):
Not jalapeno, that doesn't work.
No no, no, it's a tough one,like maybe a chocolate habanero
with maple, yeah awesome, orwhat?
Speaker 2 (46:36):
yes, you like that.
He loves deserty things, right?
Yeah, it's not like a chocolate.
Habanero tastes like chocolate.
Speaker 1 (46:42):
It doesn't taste like chocolate, but it gets that
thought.
Speaker 3 (46:44):
Train going right, yeah, it's just a dark.
It's a dark brown pepper.
Okay, that's why they call itchocolate oh, it's a chocolate,
pepper, chocolate looking.
Speaker 1 (46:52):
All right, maybe take the maple and just do a
chocolate sauce with that.
That would be better, maybeCool, all right.
Speaker 2 (46:59):
Last question man.
Speaker 1 (47:00):
Last question.
Speaker 3 (47:01):
So here we go.
Question number 10 is what weask every single person Last
call, last call.
It's the last call, our lastcall I like it.
Speaker 1 (47:26):
What is one piece of advice that?
You were given in your lifethat you'd like to share with us
, oh, man, and our listenersyeah, make decisions from the
heart, not from the mind.
Speaker 2 (47:30):
Okay, that's deep, did somebody tell you that?
No, no, I just kind of foundthat along my thing.
Speaker 1 (47:32):
I can't yeah, I mean I probably someone told it to me
indirectly in a book.
I read a lot of books aboutthat type of thing manifestation
and like living life properlyand getting what you want out of
it, and like I think that wehave.
We make so many decisions withour brain.
We don't feel things out.
How does it feel Like you'vegot a job interview?
You look at the pay that'sbrain.
You look at your boss that'sbrain.
(47:53):
How are you gonna feel?
Speaker 3 (48:00):
doing that job.
That's hard, right.
Yeah, you know what I mean.
Yeah, make your decision on howyou feel, not the pay.
Yep, I like it, love it yeah Ithink it speaks yeah.
Speaker 1 (48:05):
So yeah, it's been a pleasure matt's at a beer, but
he's cheersing with your hottestchip I think cheers, guys,
awesome cheers, great episodebuddy, there you go, that was
fun.
Speaker 3 (48:12):
yeah, great job, awesome Cheers.
Speaker 2 (48:14):
Great episode, buddy, there you go yeah it was fun.
Yeah, it was a great job.
Cheers, Cheers boys.
Speaker 2 (00:02):
And welcome to the Afternoon Plankton.
I'm Mike Tobin, I am MattConrad.
And who do we have with ustoday?
Rudy, rudy, rudy's Hot Sauce,rudy from Rudy's.
Speaker 3 (00:10):
Hot Sauce, rudy's Hot Sauce.
We've got some nice hot sauceshere, nice colours, evident by
the bottles in front of us.
Yeah, that's right, exactly so.
Where are we at today, matt?
We're at the Cafe.
Slash Three Mile Outfitters.
Speaker 2 (00:23):
Right, great spot.
Good time to be showing theseguys support right now because,
you know, as far as I understand, the trails are closed in Nova
Scotia.
Unfortunately, you can't go inthe woods, right?
So I mean, you know it's agreat time to pop by here and
have a beverage.
Speaker 3 (00:36):
Yeah, I mean they have sandwiches, they have
coffee, they serve beer, as weknow we're drinking, drinking
some beers.
Yeah, they also sell Rudy's hotsauce, they do yeah.
Yeah.
Speaker 2 (00:44):
Rudy's hot sauce right behind us.
A couple other cool things too,like pepper, jellies and stuff.
Speaker 1 (00:48):
Yeah, and the store is great too.
They got lots of great shoesand cool, funky, random hiking
outdoor stuff.
Yeah, yeah.
Speaker 3 (00:54):
So they got some cool stuff in there.
I mean, yeah, If you're intoathletic stuff and everything,
yeah, they have generally havethe it's in Bears Lake, so they
have the active trails there andwhen they're closed down,
obviously not seeing the usualtraffic.
So get out and support them.
You could still buy your shoesfor next season.
Speaker 1 (01:11):
Yeah, that's true too .
Shoes, yeah next season.
Speaker 2 (01:14):
yeah, It'll go bad.
No, that's true.
Speaker 3 (01:16):
So yeah, we got Boxing Rock beer, I got Island
Folk cider Generally a guy whogoes cider, but you guys were
all going Boxing Rock so Ifigured and you know, Boxing
Rock is perfect because theystarted their company right
around the same time I startedmine.
Speaker 2 (01:28):
Oh really.
Speaker 1 (01:28):
Yeah, Down at the farmer's market we were selling
next to each other about 10 or11 years ago.
Speaker 2 (01:32):
There were like two engineers or something right,
like the Boxing Rock guys, Ithink there was a story or
something I don't really know.
Yeah, there was robots Go torobots.
Speaker 3 (01:41):
Maybe they were all engineers, everyone's.
They're engineers of beer.
Sure, they're all engineers of.
Speaker 1 (01:47):
Good robots the best.
Remember when they were beingall controversial to like.
It just kept happening.
They'd do somethingcontroversial and they'd get in
the news and everybody would betalking about good robots.
Speaker 2 (01:54):
It's the way to go.
That's smart.
Speaker 3 (01:59):
Oh, they have a this journey about getting you on
here about a year ago, becausewe first met you on our one year
anniversary extravaganza, wherewe went out to celebrate doing
this podcast for one year and westarted with you at the
Alderman Landing Farmers Market.
Speaker 1 (02:13):
At the Farmers Market inside in the tent in the
summer.
Speaker 2 (02:15):
Yeah, yeah Still there every Saturday Still
kicking.
How many years has Rudy HotSauce been around now Pushing?
Speaker 1 (02:21):
12.
This October will be 12.
Wow yeah, but my family's beenmaking hot sauce since the
eighties, so I was doing thiswhen I was a kid, under
different brands, cool yeah.
Speaker 2 (02:30):
Okay, so you're, let's, let's get into the story.
So, this is what I want to knowis like the Rudy hot sauce
origin story here.
So like we're let's talk aboutyour family, where we talk about
Rudy's hot sauce.
So what's the story?
About your parents.
Speaker 1 (02:41):
Yeah, there's a lot more going on before Rudy's Hot
Sauce came into the world, soit's all about the Peppermaster,
which is my dad.
So my dad.
Speaker 3 (02:49):
That's an awesome name, Peppermaster.
Speaker 1 (02:50):
He's a world-renowned , the world's only
self-proclaimed Peppermaster,but there's no others.
I tried to find another oneonline.
I couldn't find a Peppermaster.
Huh, so he's the world's onlypepper master.
Okay, and he grew up in theBahamas and you know how kids
have like a little lemonadestand at the end of their
driveway and they sell totourists.
Yeah, he was crushing peppersand mixing it with lime juice
(03:11):
and selling that to tourists.
Speaker 3 (03:12):
No way.
Speaker 1 (03:12):
At the end of his driveway and his whole awakening
was a cool story.
He was walking through thejungle in the Bahamas and he saw
something bright in thedistance and it was a hot pepper
plant, like a wild one, and hekind of approached it and looked
at it and he picked one off andlike smelled it and took a bite
and like everything clarified,like he could see crisper and
(03:34):
like he could hear things better.
And a mosquito came by and hecould watch, he could see every
detail of this mosquito and asit came by he like snagged it
out of the air with superhumanprecision and it's like the
pepper changed his life and hecame out of that woods a
different person, so he had likea lucid genetic pepper he did
To him it was just like Can youstill get that pepper?
Speaker 3 (03:56):
His calling there is a little bit of that though,
because I mean we talked aboutthis in the past, about how
people who have drug addictionproblems they get hooked on
pepper eating or hot sauces andthings like that.
It's your fork.
The pepper heads, yeah, andthey almost beat their addiction
.
But I mean they kind of replaceit, I guess, with the addiction
to peppers.
But I mean eating peppers is alot better than doing anything
(04:17):
that would.
Speaker 1 (04:18):
Sure Right, that's interesting.
I didn't know that.
Speaker 3 (04:20):
No, yeah if didn't know that, no, yeah, if you
watch the documentary it's ondisney, plus it's on disney plus
yeah and uh, they have.
Uh, johnny schoolbill does this.
Speaker 2 (04:27):
10 part episode we guess mike jack's in it, isn't
it?
Mike jack is on there for myguest.
Okay, he's like the hot saucechamp guy.
I love mike jack.
Speaker 3 (04:33):
He's pretty cool so they have all this but they
actually talk about and a greatdeal of the pepper head
community are former addicts.
Speaker 1 (04:40):
interesting, huh, and it's helped them get straight.
Well, I used to be a crackhead,so I'm right.
In my home, I kid, I kid.
Speaker 2 (04:50):
But yeah, so it does help with their conditions.
So your dad ate ahallucinogenic pepper in the
Bahamas.
Speaker 1 (04:54):
So he brought that pepper, he picked them all,
brought them home to his mom andhis mom cooked them up for him
and he just fell in love withpeppers.
And his mom was a chef.
So she she taught him how towork with hot peppers and how to
cook with them and she couldtell he was into it.
So she really like you know howyou find your kids into
something.
You want to push them down thatroad right so then, about 20
years later well, whateveramount of time later he came to
(05:14):
acadia to go to university andthat's how he came to canada and
that's how I I was born inwolfville, um, home of acadia he
met my mother.
He opened up a restaurant andwe I grew up in the basement of
a restaurant called the appletree landing restaurant in
canning, nova scotia, right onmain street, and it was kind of
like a fine dining restaurant inthe 80s, kind of a bit before
its time and out of place in thewrong.
(05:34):
It should have been in halifax,not canning.
Have you ever been to canning100?
Speaker 3 (05:38):
I mean, I love canning but I was never in the
canning in the 80.
Speaker 1 (05:41):
Well, canning is doubled in size now, so take
half of what you're used toseeing and that's Canning in the
80s.
And so it had like surf andturf and caviar and escargot.
It was a crazy fine diningrestaurant and he made all his
own sauces in there and his owncheesecakes and he started
bottling them and selling themat the cash and then he was so
popular that he ended up closingthe restaurant and just making
(06:01):
sauces full time.
Wow, yeah.
Crazy Right.
So then he started a companycalled Constant Creations.
Speaker 2 (06:08):
Constant Creations.
Speaker 1 (06:09):
Yeah, which is primarily hot sauce, a gourmet
cuisine, and it was half hotsauces and half dessert sauces
because he specialized in makinglike.
He made chocolate sauce withKahlua, raspberry sauce with
Grand Marnier, triple cherry sec.
He made some maple cream coulisthat won the best Canadian
confectioner product in 1986.
Wow, he made some funky dessertsauces that were delicious.
(06:30):
But then he also made theseSzechuan and Thai and really hot
sauces.
They weren't in that style ofbottle, they were more in jars,
but they were still hot sauces.
Speaker 3 (06:40):
Yeah, yeah, yeah, yeah, okay, so that's pretty
cool.
So he changed that over.
Was he staying in the valleywhile doing that, or did he move
closer to the?
Speaker 1 (06:48):
city.
So he actually, when he closedthe restaurant down, he moved to
Wolfville, which is about 20minutes away, and that's where I
was raised, and we bought ahouse with a production facility
on the back of it.
Oh, okay, yeah, and he built aproduction facility in the back
of my house, which was wild.
Speaker 2 (07:03):
Was there one there previously?
No, okay, it was an addition onthe house.
Speaker 1 (07:07):
There was an addition on the house that looked like
about the size of this roomwe're in, okay, and he built it
into a facility and it wouldjust be like I'd come home and I
could tell what he was cookingthat day.
Speaker 2 (07:20):
And so could the whole neighborhood.
Yeah, because like the smells.
Or would they complain about it?
Speaker 1 (07:24):
I think it depended what he was cooking.
Speaker 2 (07:27):
Yeah, the curry would be like ugh.
Speaker 1 (07:29):
That's strong, but the chocolate sauce.
Speaker 2 (07:32):
Yeah, just stay close to the microwave, friend, these
mics don't pick up when you gotoo far back.
Speaker 1 (07:37):
Okay, cool, cool, cool Good to know that's cool, I
would help in there.
That was my first job.
I was in there labeling andpouring and litting and getting
five bucks an hour in 1992 orwhatever.
Speaker 3 (07:47):
Five bucks an hour in 1992?
That's pretty gold, right.
Speaker 2 (07:51):
Yeah, they could fill a gas tank back then.
Speaker 3 (07:52):
Five bucks.
I'm pretty sure minimum wagewas like five bucks an hour in
like 2001.
Speaker 1 (07:59):
Now I had to wait until the craft show seasons to
get paid, though, because dadhad all his money came in.
Smart on your day.
Speaker 2 (08:06):
Because he'd get you that lump sum.
Don't squander it, son.
Speaker 1 (08:08):
Well, all our money would come in in like two months
for the whole year, right,still kind of like that for me.
But yeah, so, yeah, he hadstaff there.
So yeah, I grew up in thatsetting and then we would do
shows together and other and uh,I would go, for example,
(08:29):
christmas at the forum.
Have you guys been to that?
Oh yeah, it's like the biggestshow in atlantic canada.
Uh, I remember he was one ofthe first vendors there in the
80s and I'd go up for the dayand sell hot sauce when I was 10
.
Speaker 3 (08:33):
That's cool, yeah yeah, yeah, I mean, I think
that's a cool experience, that'sa pretty normal thing, not just
like for entrepreneurs, but Ithink, like immigrant
entrepreneurs, yeah, it do youlike in your experience it
really becomes a family affair.
Speaker 1 (08:46):
And it's always food related, like bringing the food
from other parts of the world tohere and and and.
Food is very family oriented,isn't it?
Speaker 2 (08:52):
Yeah.
Speaker 1 (08:52):
Yeah, yeah, you cook it together, you eat it together
, you break bread.
Speaker 2 (09:00):
Yeah.
Speaker 3 (09:01):
So I think that's what's kind of cool about that
is like, yeah, you guys, yourdad, get to bring his experience
, his culture, you know, to thiscommunity and obviously pass it
on to you kind of thing as well.
So you're doing it too,continuing on, but it sounds
like it actually started withyour grandparents, right?
Speaker 1 (09:18):
Yeah, yeah, it does go back that way.
My grandmother and she's 96 andan old folks home in Vancouver
right now.
Speaker 2 (09:23):
Oh is she.
She taught him the way.
Speaker 1 (09:24):
Well, cheers to her Cheers to her mother, who died
at 109.
Speaker 3 (09:29):
What?
Okay, so I'm telling you, thehot sauce keeps you alive, dude.
Speaker 2 (09:33):
Do you think hot sauce has a secret to longevity?
That's a loaded question.
Speaker 1 (09:37):
Yeah, for sure, let's go for it.
I mean, you go down south?
Do they get sick there?
Speaker 2 (09:45):
Not south.
Do they get sick there?
Speaker 3 (09:46):
I mean not as much you had this theory and we
talked about before this.
Yeah, I, I've been with my wifefor 15 years.
She's never seen me sick.
Yeah, and even high schoolstudent like high school friends
of mine remember when I talkabout this and say like I don't
get sick.
I left a company, I was therefor 10 years.
I never took a sick day.
Speaker 2 (10:00):
You, you're he does get sick because, like I've been
around him while he was sick,like recording this podcast
where he's like Sniffling andstuff, the only time I've been
there is when I had pink eye.
I honest to god Think that youjust Pretend you're not sick
Like you, just don't believe it.
I think it's more of a mentalthing Than it is.
Speaker 3 (10:23):
I do somewhat believe you so he's calling you out,
man, he's calling me out.
I'm always, I just have, I'malways on it?
Speaker 2 (10:29):
no, I know he is and I'm not, I'm not gonna be, I'm
not being mean.
Speaker 3 (10:31):
If I'm sniffling, it's just because you know.
Have you seen this thing?
Speaker 2 (10:34):
yeah, yeah, yeah, no.
So like I've seen you assignthis stuff, I've seen you with
sick I think you might be acarrier right, yeah, that's
right.
Speaker 3 (10:41):
That's what he calls me, the carrier.
Speaker 1 (10:42):
He likes to say that.
Speaker 3 (10:43):
So, like so I think he says you don't get sick, but
you carry it and spread it tomultiple people.
Speaker 2 (10:46):
I was listening to this documentary a long time ago
on COVID right you know and howthese guys and like how COVID
and the people that werestudying COVID in this
particular Malcolm Gladwell book.
I was reading actually in thisparticular and they were talking
about a bunch of aerosolexperts like using aerosol
(11:06):
experts to kind of diagnose howfar it goes.
I saw that it projects foreverand how the frigging ground zero
guy probably got everybody sickand started COVID that it just
came from China.
Speaker 1 (11:15):
Yeah, fair enough.
Speaker 2 (11:16):
So I don't know.
I was thinking about that andthinking well, Matt's a talker,
he gets up in front of a lot ofpeople he never knows he's sick.
Speaker 1 (11:24):
He's a carrier man.
He never thinks he's sick.
He's spitting it everywhere.
Speaker 2 (11:26):
He's a carrier, definitely.
Speaker 3 (11:31):
Does he sneeze a lot?
Because I think I'm sick allthe time.
Even if I did get sick, I don'tobviously get sick enough that
it wrecks me.
Speaker 1 (11:36):
I think I'm sick like twice a week, bro.
But here's the thing, guys.
Speaker 2 (11:38):
You it's about getting sick and fighting it off
quick yeah.
Speaker 1 (11:45):
That's what you want, because you want to get sick,
so you get the immunity to thatsickness right.
So I do think that the heatdoes help, I think it does.
Speaker 2 (11:52):
Help fight sickness.
Speaker 3 (11:53):
I do think it does.
It makes you happy.
Speaker 2 (11:57):
It helps make your immune system stronger.
It makes you feel good.
It's good for digestion.
It makes you feel good.
Speaker 1 (12:05):
Good for your food.
Exciting good for mood.
Boring food it makes it tastegood.
Yeah, that's right.
Um, it's fun for challengeswhich I'm not really big into.
No, I've never been a bit, youknow this, challenges like mike
jack props to mike jack man.
Yeah, but I'm not into it.
I mean props to him.
I got tons of respect for thatguy.
I've met him.
He's awesome.
Do you like the heat, though?
Like?
Speaker 3 (12:19):
I love spicy food, so you like spicy food.
But are you like, are you mikejack level kind of thing where
you're like I'm going to eat acaramel reaper?
Speaker 1 (12:25):
Yeah, no, no, I won't do it.
I eat jalapenos.
Yeah, I mean, I eat habanerossometimes, but I'm not like a
crazy person, so you're like me,I go up to jalapeno.
Speaker 2 (12:38):
I feel like I'm more like Matt, maybe you're probably
more Matt, I go hot.
Speaker 3 (12:41):
I don't want to eat the peppers because, like the
peppers themselves aren't superenjoyable, they're not that
tasty, no, but when you get ahot sauce and you get complex
flavors that just come with heat, then that's what I think I
really like.
I like the heat and sweet thatwe were talking about before.
Like, your mustard here is notsuper hot, but it's a fantastic
tasting mustard.
I haven't tried this pickle yet.
(13:01):
Pickles no.
And I'm sick of this pickle.
Yet Pickles new, right.
So.
But there are a couple ofthings we've talked about where
it's like you get a little ofthat, like habanero or even
Carolina Reaper or something andmix with, like pineapple Sure.
Speaker 1 (13:10):
I'm all over that.
And one thing that I tried todo with my company and that I've
kind of followed my father'sfootsteps in is he's the pepper
master, so he's known forworking with fresh, hot peppers,
like we don't work withfermented.
We don't bring our peppers inin vats pre-soaked in vinegar
and salt, like a lot ofcompanies do.
We get peppers that come in andwe stem each pepper.
They're dried.
They're not dried, they'refresh pods.
(13:31):
Fresh pepper, fresh pepper pods.
We work with fresh pepper.
That's why Rudy's Hot Sauce isso popular is because we use top
quality peppers.
Speaker 3 (13:38):
Okay, so you're getting fresh, fresh stuff.
Speaker 1 (13:40):
That changes it, and so what I've tried to do with my
sauce is bring out the flavorsof these peppers, kind of like a
wine you know there's differentvarieties of wine.
You've got the Merlot and theCabernet, and they all have a
different flavor, right?
Speaker 2 (13:56):
So I wanted to accentuate each flavor of each
pepper and then find someingredients that would also back
that up.
Cool yeah, and you look atthese.
I mean, I'm not trying to be anadvertisement here, but it's
all natural stuff.
Speaker 1 (14:03):
Oh yeah, a hundred percent we use organic
ingredients.
Everything is non-GMO.
We also buy our peppers fromsmall family farms where they
you know ethically no sprayfarms.
Generally, most of our peppersnow are grown in greenhouses
without spray, which I think isI'm a big organic advocate and
no spray.
Speaker 2 (14:20):
So I really like that .
You know, the small family farmbit.
I think that's awesome.
I mean and it's something Ithought about going into, this
episode is like I don't know alot about where all the peppers
come from and stuff, but likeall this tariff and trade talks
and all business, like you, isthat hitting your radar at all,
or are you safe in the pepperindustry?
Speaker 1 (14:36):
I'm pretty safe in this industry.
We have our peppers growing inQuebec.
Okay, finish a bit more of theof the backstory.
That'll help tie in the tiewith yeah, yeah, um, but yeah,
we don't get a lot from thestates, um, so it hasn't really
affected us too much, like somelids and stuff like that.
There was some some.
We were affected a little bit,but it seems fine.
I think, isn't it like 85 oflike the goods coming to and
(14:59):
from canada to the states aren'treally being affected by the
tears.
Speaker 2 (15:02):
yeah, it's not as high as you thought.
It's more steel than hot sauce.
That Kusma stuff protectedquite a bit Steel pulp and stuff
like that.
Speaker 3 (15:11):
I mean, those are all things that affect us in the
end because we have to buildthings with steel and everything
, but it's not like you wouldn'tsee a huge direct impact kind
of thing.
Not so much.
Speaker 2 (15:20):
Sorry, so the Quebec tie yeah the.
Speaker 3 (15:21):
Quebec tie yeah, the.
Speaker 1 (15:22):
Quebec tie.
Yeah, got to love Quebec, right.
It's an interesting place,isn't it?
Speaker 3 (15:26):
Absolutely my wife's from there.
Speaker 1 (15:27):
Yeah, my parents were both born in Montreal.
I've lived in Montreal, so whathappened?
My dad?
Here's how I like to put it,and this is fun stuff, my dad.
People say why is it made inQuebec?
Speaker 2 (15:41):
My dad chased his third wife there.
Speaker 1 (15:42):
Okay, okay, there so my, my dad's been married three
times he gave the meat to 10years right, so that's
respectful right there you goand uh, he's been with the the
pepper mistress now for probably25 years so he was, was he was
seduced by someone named thepeppermint I think he was
actually that.
This whole thing sounds like amovie from the euphoric start to
to meeting the third pepperwife in quebec.
(16:03):
No, I messed it.
He chased his second wife toQuebec.
Oh, sorry His second wife wasfrom Quebec as well, so he
followed her there.
Well, she wanted to move homeand he wasn't totally into it,
but he went anyway.
So he went with her and kind ofstarted digging some roots in
Quebec because he was livingthere.
But it all came from a marriage, that's all.
Speaker 3 (16:20):
Yeah.
Speaker 1 (16:20):
Not a very fun story, but it's kind of funny.
And so then he met the peppermistress, tina, and they grew
the business out in Rigo Quebec,which is about 45 minutes
outside of Montreal.
Okay, it's a small town.
Speaker 2 (16:32):
So like he met her and she could just like grow
peppers.
Is that the deal?
Speaker 1 (16:36):
No, she was more like she was willing to fuel his
flame, okay, and she was willingto, like, help him fulfill his
passions more than his secondwife might have I love you all,
all you wives there hi moms um,yeah, well, I don't want to.
I know, of course, everybodyknows the story of my family, so
(16:56):
it's nothing uh, no, no, it'scool, it's uh so, but yeah, she
really, uh, let him pursue hispassions, or not let him.
But, um, you know, support,support and enabled him and uh,
that's awesome, yeah, it helpedhim.
But, um, you know, support,support and enabled him and, uh,
that's awesome, yeah, it helpedhim grow.
So so now you know it's made inQuebec.
That's where my dad's facilityis.
He makes sauces for some othercompanies too.
Um, he ships it all to me.
(17:21):
So how, dad's products arecalled Peppermaster.
He's got about 80 differentflavors.
Holy smokes Will blow yourfreaking mind.
Like he's got little jars, big,tall jars.
Where do you buy?
Speaker 2 (17:29):
Peppermaster at Quebec.
Quebec only, yeah, basicallyDoes he ship across.
Like the country Website.
Speaker 1 (17:35):
You can buy it online , but he's not you're never
going to find his, butPeppermaster is popular and he's
a wizard man and he's also veryfamous in the hot sauce
industry.
Like you, go down to the States, to Texas, and they know the
Peppermaster, oh yeah yeah.
And so he said well, I was likewell, I would like to rep your
(17:58):
products across Nova Scotia, I'dlove to rep your products.
And he's like well, let's makeyour own brand, right, wrap your
products.
And he's like well, let's makeyour own brand Right.
I'm like oh, that sounds fun.
He's like do whatever you wantand I'll just put your label on
it.
Yeah, we'll make it.
So I made Rui's hot sauce.
Speaker 2 (18:09):
Huh, yeah, interesting.
Yeah, yeah, you know, theybrought back that King of the
Hill show.
They just brought it back, andthen Bobby and his dad, Hank is
it Hank Hill?
So, Bobby and Hank Hill?
He's an adult now and he's achef.
I was going to ask, did?
Speaker 1 (18:28):
Bobby grow.
Speaker 2 (18:28):
Yeah, he's grown up, oh I didn't know that, so it's
actually really fun to watch,but the reason, the tie-in story
that I'm saying this is thatthey have a beer off in the
third episode.
So Hank makes a beer and hisnew kind of hipster ways, and
Hank is traditional and wants tomake like perfect, no Bobby's
nuanced.
Yeah, yeah, yeah, oh, sorry Igot messed up.
Yeah, yeah, but anyways, it justmade me think a little bit.
(18:56):
So that's what the tie-inquestion is with the hot sauce
styles and flavors.
Are you competing with him inany level to try?
Speaker 1 (19:03):
to make the best hating sauce.
No, not at all.
We're a team and it was a bitof a can't beat him.
Join him.
Situation Like my dad wouldcome visit and he's extremely
passionate about hot sauce andhot peppers way more than me,
yeah, like way more than me.
Okay, extremely passionate.
Like you take hot peppers outof his life, he'll probably live
another week.
Speaker 2 (19:21):
Oh, okay.
Speaker 1 (19:22):
Like he needs hot peppers, cool, and he'd come
down for a visit and him andTina would be talking about the
business, the business, the hotpeppers, the business, and my
wife and I were kind of likerolling our eyes and like you
know, we like talking about, butnot to Like, I'm just going to
join Right Joining all the fun.
I love that, though.
Speaker 3 (19:40):
Actually it's funny you say that In Quebec City
that's where my wife is from.
There's a store there called Le.
Speaker 1 (19:46):
Monde de Bière, which is beer of the world.
Speaker 3 (19:48):
And so they have, like it's something like
hundreds, it's like 400 to 500different types of Quebec beer
in the store, but they equallyhave a bunch of specialty hot
sauces.
What's up with that?
Why do they always go together?
Well, I can tell you right nowthat's like my dream store.
It's a store I have to go to.
Every time it's hot sauces andbeer Two favorite things.
Speaker 1 (20:07):
It's like literally my two favorite things, and they
go great together as we'reabout to find out, Absolutely
yeah, oh.
And then I wanted to say too,it brought my dad and I closer
together, obviously.
I mean, we weren't driftingapart, but we kind of were.
Speaker 2 (20:19):
You know, Was he in another province?
He was in Quebec.
That helps, right.
Speaker 1 (20:24):
You know the drift, yeah, but still, even you know,
now we talk on the phone once aweek for an hour and we don't
just talk about hot sauce, weget deep into, like you know,
our topics, which is like whatwe like to talk about, like
profound, kind of almostspiritual, like life after death
and like what's going on behindthe scenes like deep stuff.
Speaker 3 (20:43):
Dad and I go deep right.
You guys can eat some of thosepeppers in the jungle.
Speaker 2 (20:46):
Yeah, exactly See what happens.
You want to drop some ghostpepper?
Speaker 1 (20:52):
later, but we've never been closer now and it's
awesome.
It really brought us together.
Speaker 3 (20:55):
That's awesome.
Speaker 1 (20:58):
It says here on each bottle a father-son production.
Oh, that's cool.
Speaker 2 (21:00):
Oh, there you go.
You know what, man?
Now you got me all excited.
I want to try some of thisstuff out, so you've never tried
it.
Eh, have you had it before?
You said something funny.
Speaker 1 (21:06):
I said I never tried your hot sauce.
You're like, I never listenedto your podcast.
I know.
Speaker 3 (21:14):
Yeah, we got each other there, didn't we the
mustard first?
Try the mustard, yeah don't letanything like change your like
the mustard, honestly, is trulyawesome okay, yeah, and the
portini when you were about totry is very complex, so yeah,
start with the mustard sayingI'm a simple man.
Speaker 2 (21:28):
Is that what you're gonna?
Speaker 3 (21:29):
no, no, I'm telling you this, this, this is a.
This mustard is like a spicy,um, almost like carolina
barbecue.
Okay, I really enjoy it so it'sa.
Speaker 1 (21:40):
It's a.
It's a honey mustard style withno honey.
It's molasses in it, cherrypeppers, it's basically sweet
cherry bomb with fresh groundmustard.
We grind the mustard upourselves.
We put a bit of preparedmustard in for texture.
Speaker 2 (21:52):
Yeah, it tastes good.
There's like zero to littleheat on this.
For me, very little heat.
Speaker 1 (21:55):
It's so mild.
Yeah, really mild, it's so mild.
Yeah, it's really mild, it's amild one that's a good mustard
for like a pepperoni orsomething.
Eh, Pepperoni sandwiches, Ilove it on potatoes.
Speaker 2 (22:02):
Oh yeah.
Speaker 1 (22:03):
Potatoes.
I'm known for mild sauces, cool, so even my hottest sauce, I
call it gentle.
It's hot enough, trust me, butit's not a death sauce and some
of my mild ones have like noheat.
Speaker 3 (22:21):
Oh no, it's tasty.
That's why people like they getto play hot sauce game without
having to burn themselves.
Yeah, I mean, that being said,dude, like if you're going to
have like a breaded chickenstrips and stuff like that, like
chicken tenders, that's aperfect thing to have with
chicken tenders.
Speaker 2 (22:28):
What's like fresh cherry pepper man?
Speaker 3 (22:30):
Cherry peppers are interesting.
Speaker 1 (22:31):
Yeah, I don't know anything about cherry peppers.
Speaker 2 (22:33):
What are they like?
Oh, we got yeah, you can seeright there, yeah, yeah, right
there.
So basically, cherry peppersare plump.
Put it to the camera there.
Yeah, if you can see it.
Yeah, I don't know.
Yeah, it'll zoom in.
That'll be huge cherry peppers.
Speaker 1 (22:47):
Look like cherry tomatoes, yeah, um, except
they're very thick walled.
So they're very thick walledpeppers.
A lot of peppers have thinwalls, meaning they don't have a
lot of juice in them.
Okay, like a th a Thai birdpepper, those long, skinny ones.
There's barely any juice in oneof those.
Speaker 2 (23:02):
Oh cool.
Speaker 1 (23:02):
You try making a hot sauce with one of those.
You have no idea how many youneed to make hot sauce.
This one's free right.
Cherry, yeah, go for it, you'reon the show, awesome thanks.
Well, steve will pay for it foryou.
But cherry peppers juicy,they're like a heat of a
jalapeno.
Speaker 2 (23:18):
So, oh, cherry peppers in all of them.
Eh Well, not all of them.
Speaker 1 (23:21):
There's no cherry in the green one, yeah, but I use
it as a base where and whenpossible.
Speaker 2 (23:26):
Well, when did you just try, Matt?
Speaker 3 (23:28):
Same one you did.
Speaker 2 (23:28):
I just wanted to try it because I've had it many
times, but I really like it.
Speaker 1 (23:35):
Cool, groovy garlic pickle.
Okay, yeah, I love the 70s.
I love the tubular, groovy kindof style.
Yeah, I like to dress like ahippie sometimes who makes the
labels?
There with the fun graphics onthem.
Right, I design the labels.
My friend, claire, she's local.
She actually drew those imagesyou see there with a colored
(23:55):
pencil.
No way, yeah, you look at oneof those.
It's colored pencil, which isextremely impressive.
Speaker 3 (24:01):
Oh, that's pretty cool, it is cool.
Speaker 1 (24:05):
I cheated on the pickle, though.
Speaker 2 (24:06):
Dude, that one's really good.
Speaker 1 (24:08):
She was busy this summer and I just developed the
pickle sauce.
I didn't want to bother her todraw me a pickle, so I took a
picture of a pickle from myfridge and that's what's on the
label.
Label.
Speaker 2 (24:16):
The pickle sauce.
So did somebody ask for apickle sauce and you like made
it, or?
Speaker 3 (24:21):
Everyone likes pickle Good question.
Speaker 1 (24:22):
Thank you.
So there's a phenomenon goingon with pickle.
First of all, everybody askedme if I have a pickle sauce.
There's a local hot saucecompany called From Mild to Wild
.
It's been here since theeighties.
They're an importer.
They bring in hot sauces fromall over the world and they sell
them on Spring Garden Road.
The last owner came to me afterhe closed up and he said was
david david, yeah, he said to me, rudy, the best selling sauce I
(24:45):
had in my store was a picklesauce.
Speaker 3 (24:46):
It doesn't that does not surprise me.
Speaker 1 (24:48):
There's pickle vodka, there's pickle, everything
pickle everything, everything,and I don't believe it's a trend
, I believe it's here to stay,like, like hot sauce.
You're not going to get tiredof pickles.
You're not going to get tiredof hot sauce.
You're not going to get tiredof hot sauce.
Pickles are healthy.
Too Fermented, your gut needsthe biomes, man.
Speaker 3 (25:04):
It needs the the pizza place there Tobin we used
to go to when we worked inBedford.
Yeah, remember I used to getthe pickle pizza all the time.
Oh yeah, it was fantastic.
Speaker 1 (25:11):
And every other hot sauce company has pickle Pickle
Rick.
Speaker 2 (25:15):
Is that what the pizza?
I don't know what they call it.
They called it the Pickle RickDid it.
I don't know.
Speaker 1 (25:18):
I think so.
Yeah, there was even a pickleguy selling at the Seaport
Market.
I think it was called the NakedPickle.
Okay, and he was down therebefore I started and he was
popular like really popular.
Speaker 3 (25:28):
You can get spicy pickles now too, and all that
stuff.
It's great.
Speaker 1 (25:40):
It.
This is the one I was mostinterested in trying.
Yeah, the porcini is one of themost unique.
The story behind that one iskind of fun, it's so.
Smoky jalapeno bacon has been atop seller for a long time, but
I had decided to try goingvegan about five years ago six
years ago, oh yeah and I did itas a test run just to see how it
would go and I loved it, so Istuck with it.
I'm still vegan, but I made avegan version of the smoky
jalapeno bacon.
I took the bacon out and putporcini mushroom and I took the
(26:01):
butter out and put avocado oil.
Speaker 2 (26:04):
Interesting it's unique, isn't it?
My girlfriend was a vegetarian,but she would never eat
mushrooms.
Speaker 1 (26:11):
Interesting.
That's tough.
We would have still lost her.
It's like not eating beans yeah, I like everything that is
delicious too.
Speaker 2 (26:17):
That's really everything.
Speaker 1 (26:18):
That is delicious too .
That's really good.
Speaker 2 (26:19):
That's my jam, yeah, that one is I love chipotle
pepper.
I think that's one of myfavorite like that kind of Are
you getting some heat off it.
Speaker 1 (26:26):
Not really.
It's not too much, eh no no.
These are really I can taste alittle bit of heat on these
these are all very easy.
Speaker 2 (26:34):
What's?
Speaker 1 (26:34):
a tough one, do we?
Speaker 2 (26:37):
bring a tough one out .
We got the molten pepper here.
Do I want to?
Speaker 1 (26:39):
go all the way there.
Speaker 2 (26:40):
Now we're going to after the show.
We're going to do a little funchallenge with this.
We're going to read some movielines and stuff, uh, with this,
um so maybe hold off on that.
Speaker 3 (26:48):
Should I hold off on that?
Because that's going to make mecry because you know what I'll
eat it right now, though becauseyou'll do it because you're
matt genius sauce.
Speaker 2 (26:55):
This is a fun one too .
Speaker 1 (27:01):
So have you heard of Candy Reaper Burn.
Speaker 2 (27:03):
Candy Reaper Burn.
Speaker 1 (27:04):
Candy Reaper Burn was one of my top sellers.
It's the hot version of theSweet Cherry Bomb.
Okay, and it's kind of my claimto fame.
There's a cult following behindCandy Reaper Burn.
That's really good, isn't itgood?
That's really good.
I tried this year to make asauce better than the Candy
Reaper burn, and that's whatthis is.
Speaker 2 (27:21):
How are you feeling the heat?
You got a little Again.
It's not.
You got a little, though like.
I saw a little bit of areaction, right.
So there is some heat in there.
There's heat.
This guy's dead, like what?
No emotions.
Speaker 3 (27:41):
There wasn't, it is.
It's kind of it's like syrupy,yeah.
So it's dense, okay, more densethan some of them kind of can
be, at least even more than itkind of looks.
Speaker 1 (27:45):
It's heavy, so when you lift a case of that it's
heavier than the other ones Ibet it would be.
Speaker 3 (27:48):
You know it's just sugar.
Speaker 1 (27:49):
Oh yeah, yeah.
So there's only threeingredients in that.
Basically, really, it's a crazysauce spring water, organic
cane, sugar and peppers oh yeah,yeah, look at this.
Speaker 3 (27:58):
Yeah, that's the thing.
So it's like sugars, likeorganic cane sugar, fresh goat
peppers, spring water and scotchbonnet.
Did you say goat?
Yeah?
Speaker 1 (28:05):
goat peppers are fun, they're from the Bahamas.
Speaker 2 (28:07):
Goat peppers are fun.
That's what my dad found in thewoods, that's the pepper.
Speaker 1 (28:17):
This is a goat pepper .
That, the goat pepper, soundslike a movie.
Speaker 2 (28:19):
Yeah, the greatest of all time, greg and the goat
pepper like James, and the GiantPeach I like Greg and the goat.
Yeah, greg, and the goat I justgot to have the pepper too.
Speaker 1 (28:28):
So goat peppers are from the Bahamas.
They're a type of scotch bonnet.
The joke, I guess, is that theykick as hard as a goat.
Okay, so the goats eat the hotpeppers to cool off in the heat?
Yeah, because they sweat.
It makes them sweat, dropstheir core body temperature, and
they go to the plant.
They sniff out all the 10peppers on the plant and they
pick out the hottest one andthey eat that one.
And what's fascinating youmight not know Is that they
(28:49):
don't have taste buds, so theirmouth doesn't burn whatsoever,
but their body still sweats.
Speaker 3 (28:55):
Interesting, because I mean it would be the capsaicin
receptors.
Is that what they wouldprobably not have?
That's right, yeah.
Speaker 1 (29:01):
They don't pick it up yeah.
Speaker 3 (29:04):
Yeah.
Speaker 2 (29:04):
Interesting Goat pepper, goat pepper all day.
Speaker 3 (29:06):
They don't have capsaicin receptors like we do.
Wow, that's why they have thoseangry-looking eyes, those goats
.
Speaker 1 (29:14):
You ever see goats?
Look goats' eyes.
They yeah, remember that horrormovie that came out a few years
ago With the goats in the woods.
There was one goat in the woods.
Oh, what was that?
I?
Speaker 2 (29:21):
don't remember this.
Yeah, goats are kind of creepyGoats in the woods, dude, I want
to see this.
Speaker 3 (29:25):
I love goats.
Yeah, I want a goat.
Speaker 2 (29:27):
Alright.
Speaker 3 (29:27):
Yeah so.
Speaker 2 (29:28):
Yeah.
Speaker 3 (29:29):
The.
I know that's kind of a weirdgoat.
Speaker 2 (29:33):
You want a goat Until you have a goat kicks in right
after you're like I want to go,go to our like second dad read
of the day.
Yeah, that'd be awesome.
Speaker 3 (29:42):
Yeah, we went on this goat tangent after we ate the
hallucinate hallucinogenic uhgoat I kind of want a mule well,
I mean watch them to work.
Speaker 1 (29:50):
I was watching tom green on a podcast the other day
and he's got he moved back tohe moved back to his canada and
bought a farm and he's got amule and he loves his.
I love tom, green and Tom.
Green and everything he does,dude.
Did you watch that on TheoVaughn?
Yeah, I did, that was good eh.
Speaker 2 (30:01):
And I watched him.
Well, no, I didn't see the TheoVaughn.
I might've saw a bit of it, butI mean I've seen on so many
shows and I just seen him doGlenn.
They had Glenn on his podcast ahard time Maybe and he was like
super like Glenn was funny tooin his own way, but he was kind
of dry.
Speaker 1 (30:21):
Man, they have a great, it's a great show.
It's a great show.
He really changed the scene.
We wouldn't be sitting hereright now if it wasn't for Tom
Green.
Speaker 2 (30:29):
I mean, he was the podcast OG.
Yeah, we were just talkingabout that with.
Speaker 3 (30:34):
Jonathan Torrance.
We were EOG.
Speaker 2 (30:36):
Yeah, shout out to Tom Green.
Please come on the show.
Tom Green for the win.
That would be amazing.
Speaker 1 (30:40):
Just don't bring any moose with you, yeah, or
anything else.
Speaker 2 (30:45):
Or pretty much anything else and listen to the
Jonathan Torrens album, soyou'll know what we mean by
anything else, I don't thinkhe's weird anymore.
Speaker 1 (30:49):
He doesn't seem weird anymore.
I think he's still weird.
Speaker 2 (30:55):
He must be gigs you want to do with no 50 right like
you know yeah you'll do lessextreme things to get attention.
I mean right like 60 now Iwould think he's early 50.
Speaker 1 (31:05):
I don't think he's much older than us.
Speaker 3 (31:07):
No, okay, yeah all right, yeah, the um.
So when it comes to like thelike, when it came to kind of
the branding and stuff like thatwe were talking a little before
about the business, right, andwhat makes a really popular
sauce and what makes a saucethat sells, and things like that
like, um, what, what's yourthought process when it comes to
kind of developing new saucesand you had you said you had 15
(31:28):
sauces yeah, like, is that, isthat really like, is that, I
guess, like, is that what youwant to kind of have?
Or you think about maybecondensing down and focusing on
the more popular ones, oranything like that at all.
Like, talk a little more withthe business.
Speaker 1 (31:42):
Like I told you, my dad has 80 flavors and I think I
always told him that's way toomany.
You get people come to thebooth and sample for 30 minutes,
scratch their head and walkaway.
They're like what the hell justhappened?
Speaker 2 (31:50):
Yeah.
Speaker 1 (31:52):
I started with three, moved up to five.
I was like five's the max.
Speaker 2 (32:04):
I'm never doing more than five.
Speaker 1 (32:04):
I was like all right, let's do one more, one more,
one more, and then 10, no morethan 10.
Now I'm at 15, no more than 15.
Do you bring a seasonal flavors?
Like every year, I try to do anew one every year.
I mean, people keep asking mefor new products and there's
there's new ones to make.
So I and I and honestly I, lovethe product development.
I think it's the team members.
Yeah, who I'm going to cutfirst is a big question.
I don't know, but I'm going tohave to cut someone.
Yeah, I love the productdevelopment.
(32:26):
How do we do it?
We sometimes we take one ofdad's existing products and
tweak it because it's so popularalready.
Yeah, other times I make it upmyself, like the mustard or the
pickle.
Those were completely mycreations.
Other times we work on ittogether on a family trip and
just sitting on the beach andtalk about what we're going to
do and tastings.
And we love developing products.
It's fun.
Speaker 3 (32:45):
What about?
What about maybe, like you know, afternoon pint hot dogs?
I knew you were going to saythat.
Oh yeah, so private labeling.
Speaker 1 (32:50):
Everybody wants to do a private.
Everybody wants to take one ofmy bottles and strip the label
and put their name on it, whichis fine.
I I'm into it to a certaindegree.
I tried it.
At the beginning I thought itwas a lucrative side project,
but it always was so complicated.
Speaker 3 (33:02):
See, I don't.
I don't necessarily want tostrip your label off.
I want it to be Rudy's hotsauce, but I want it to be
Rudy's afternoon pint hot sauce600 bottles minimum.
Speaker 1 (33:16):
Yeah, we could sell that.
Yeah, it's not that much.
Maybe we could sell 600 bottlesper pot.
Okay, and that's a pot no nice,yeah, okay cool.
Speaker 2 (33:24):
Yeah, there you go, we slinging hot sauce now too,
jesus Christ.
Speaker 3 (33:28):
I don't do too much.
I would love to make a hotsauce.
Speaker 1 (33:32):
I actually did my first private label last year.
Yeah, um, the Mustard companyin PEI Atlantic Mustard Company.
They approached me, they wantedme to take this product and
make them a version of it Okay,and so I did that for them and
put their label on it, and it'sgoing well.
Speaker 2 (33:45):
Cool, yeah, I mean they're great tasting sauces man
.
So congratulations and like socan people get this, like they
get it all around Nova Scotia?
Obviously I've seen this ingrocery stores like Sobeys Not
Sobeys or Superstore no.
Speaker 1 (33:57):
Not Sobeys or Superstore.
I was in the Superstore inJohau as a test run, but it was
just a backdoor deal, which iswhat it sounds like.
I tend to stay away from thebig players as much as possible
and try to put in small spots.
I like the little spots I got70 stores across Nova Scotia
that I drive out to them 70stores we communicate by text
and we chat and we, like I,build relationships with them.
(34:19):
So, I really, really, reallyenjoy that.
Yeah, that's cool, Just thegorilla stuff.
Speaker 3 (34:26):
I mean, we've had Sylvain Chalabois on our show
and he talked about howcomplicated it can be for small
producers, local producers likeyourself, to get into these big
box stores, because theyactually ask you to pay them it
can be.
Speaker 1 (34:39):
There's fees and if you don't do well, you have to
buy it back.
And there's.
You don't get the shelf spaceyou want, they don't buy enough
to keep it on stock and you'realways supplying them.
There's a lot of hiccups, butif you want to grow, you have to
if I want.
Speaker 3 (34:52):
If my goal was to be as big as possible, I would have
no choice.
Speaker 1 (34:55):
Yeah, yes, yeah, it's a tough question.
I mean I want to grow.
I just want it to groworganically.
I'm at the place now where Ilet it all come to me.
I'm like I don't make a lot ofsales calls anymore to stores.
I kind of let I get contactedby stores.
Now it grows as it grows.
I had a guy trying to hustle itin Dubai, trying to get it into
the grocery stores there.
That was interesting, yeah.
But I feel like I need to hitup Ontario before Dubai.
Speaker 2 (35:17):
Okay, that's fair.
Yeah, right, that's fair.
Yeah, or you know, I don't know, maybe you don't right, like
you know, maybe it's cool to tryto sell in Dubai first and have
a comeback.
We did try.
Speaker 1 (35:25):
yeah, it wouldn't really work.
Speaker 2 (35:26):
It wasn't working no.
Speaker 1 (35:27):
There's a lot of red flags between us and Dubai.
I think.
Speaker 3 (35:35):
Yeah, to get there right.
You know spread throughout theMaritimes and you know you don't
want to compete with dad, somaybe stay out of Quebec, right?
Speaker 1 (35:42):
But he's not in stores, so it's not much.
And he makes.
He's making my product.
So, every bottle sold profitsto him.
Speaker 3 (35:49):
That is true?
Yeah, I guess that's kind ofthe double.
You know what your dad kind oflike is.
Almost reminds me a little bit.
Do you know that there's likeone cheese manufacturer for?
The four main pizza companies.
Speaker 2 (36:02):
All the pizza franchises.
You sent me that link.
I sent it to you the other day.
Speaker 3 (36:06):
So it's like Papa John's and I don't know what
they were, but it was like thoselevel and there was four of
them, scary, and it's one guywho makes all of their cheese.
Speaker 1 (36:15):
One cheese man to rule them all.
Well, you can follow all thecompanies on earth back to like
six families Nobody.
Well, you can follow all thecompanies on earth back to like
six families.
Speaker 3 (36:21):
I mean nobody knows, like nobody knew who this guy
really was.
He doesn't do any marketing, hedoesn't do anything like that,
but he's low profile, but he'slike a multi-billion dollar
company and every time a pizzais sold in America, and from a
chain, you're basically makingthis guy richer.
That's cool, it's pretty cool.
Speaker 1 (36:38):
He deserves it probably.
Speaker 3 (36:39):
Well, that's his day, right.
He started from one store.
We got to get the sauce on BigMacs or something right, spice
up the.
Speaker 2 (36:44):
Big Mac, I'm down with it you know that pickle
sauce right there.
That would be awesome on adelicious McDonald's Big Mac.
Let's try that out because thatwould be such a good sauce to
have on a burger.
Speaker 1 (36:56):
And you know what is funny, I get as many people
trying that delicious sauce mydad makes as possible.
That was the initial intention.
Speaker 2 (37:08):
Oh, that's awesome.
Well, you're doing a great job,man.
Speaker 1 (37:10):
Yeah, I throw myself out there.
I do work hard to get it outthere.
I do all the shows.
I sell a lot in person, a lotof sampling.
I sample an unreal amount ofsauce, cool.
Speaker 3 (37:20):
Yeah.
Speaker 2 (37:21):
Well, you want to jump into-.
Speaker 3 (37:23):
Let's jump into 10 questions about Rudy Sure these
are weird questions, Rudy.
Speaker 2 (37:28):
I like it.
So, matt, are you all good onyour end there?
Speaker 3 (37:31):
All good.
Speaker 2 (37:32):
Okay, we'll just go one for one this time.
We'll go back and forth.
We should introduce this.
If we just do this part onvideo, we'll just stop and we'll
do the.
Yeah, okay, rudy, hello OfRudy's Hot Sauce.
That's me.
Welcome to 10 questions.
Thank you, okay.
Speaker 1 (37:49):
Good to be here.
10 questions with Rudy.
Let's do it.
Are we doing a good job?
So far, so good.
I'm excited.
Speaker 2 (37:52):
Okay, all right.
Speaker 1 (37:53):
Let's do it.
Question one there we go.
Speaker 2 (37:55):
Yeah, if hot sauce didn't exist, oh God, what would
you put on everything instead?
Speaker 1 (38:02):
That's a good question.
Olive oil came to mind rightaway.
Whoa Interesting.
I love olive oil.
I drink it in the morning.
Speaker 3 (38:08):
Do you?
Yeah, I mean, that's reallygood for you.
I don't drink it, but it's goodfor your skin.
Speaker 1 (38:11):
They do that in Europe and on the Mediterranean,
you drink some olive oil.
What would I put Salt?
Speaker 3 (38:16):
That's my answer, salt.
Speaker 1 (38:18):
It would be Celtic salt, fleur de sel, good salt.
Speaker 3 (38:22):
I love salt.
Great answer we always haveFlorida salt.
It's good, yeah.
So question number two If youcould hire one dream celebrity
to promote Rudy's hot sauce, whowould it be, and why?
Speaker 1 (38:36):
Why does Sydney Sweeney come to mind?
Speaker 3 (38:39):
She's selling jeans.
You got to pick someone else,let's go with.
Speaker 1 (38:43):
Oh man, that's a tough one, like a local one or
anybody Anybody.
Your dream celebrity, dreamcelebrity.
Speaker 2 (38:50):
You can bring people back from the dead.
If you want Anybody, you wantMichael Jackson.
Speaker 1 (38:54):
I'm not a big celebrity person.
I don't want to becontroversial either.
Okay, let's go with Sly.
Sylvester Stallone yeah.
Speaker 3 (39:02):
Sylvester Stallone Like Rambo, oh yeah, like just
before he goes and acts, yeah,like doing this thumbs up thing
with the Fruity's hot sauce.
That's awesome.
I think that'd be a great label.
I think so too.
Yeah, let's go with that Rambohot sauce.
We should do the Rambo sauceright.
Speaker 1 (39:23):
Make it like a fine wine.
Speaker 2 (39:24):
Cool, yeah, yeah, love it.
Okay, that's great.
Speaker 1 (39:26):
All right Number three what do?
Speaker 2 (39:27):
you All right.
Okay, which actor should playyou in an in the upcoming
Canadian Netflix movie the hotsauce King?
Speaker 1 (39:38):
Yeah, what actor is going to play Rudy?
I got his face in mind.
I can can't figure out his name.
What's the guy who does thosemotivational videos and, like
everybody thinks, is crazy?
Not the liver king?
What's his name, though?
Um, the liver king?
No, no, oh yeah, I'm gonna justcircle back if I can think of
his name.
Uh, motivational speeches.
(39:59):
He did that.
Motivational speeches.
I am bad with names, reallyReally bad, that's okay.
Don't know, I can't think of hisname.
Okay, let's think of someoneelse.
Let's go with Corey Bowles fromthe trailer park.
Corey Bowles from the trailerpark, corey.
Speaker 2 (40:15):
Bowles yeah let's get him going, Okay that's awesome.
Speaker 3 (40:17):
He'd rap that shit.
Speaker 2 (40:18):
I love that.
I think he'd kill that.
Yeah, I think get him goingEither or Okay.
Speaker 1 (40:29):
So if Shiloh turns you down.
You got to reach out to Corey,you know the motivational videos
I'm talking about.
Speaker 3 (40:32):
Yeah, okay, yes, okay .
So question number four Okay,if you could create a mythical
pepper?
What magical power would itgive the person who ate
telepathy?
Speaker 1 (40:45):
Ooh, okay.
Or in your dad's storyentrepreneurism right, it did
give him that, you know, and goback and listen to our episode
if you're only catching thispart.
I think it would activate someunlocked DNA in the body, that
kind of activated all kinds of,like you know, psychic abilities
, that kind of thing.
That'd be cool.
(41:05):
But telekinesis would be cool,yeah, it would be.
The bottle lifts up and thewrapper comes off and it flips
and it douses all my foodwithout me touching it.
Speaker 3 (41:15):
You are going way too low level, I would be moving
cars out of my way in traffic.
Speaker 2 (41:21):
Oh man, all right, matt, go ahead.
Is it me?
Speaker 3 (41:26):
Yeah, I think it's five to you, man.
All right, Matt, go ahead.
Speaker 2 (41:28):
Is it me?
Speaker 3 (41:28):
Yeah, I think it's five to you, dude?
Oh, is it five to me?
This is why we don't go backand forth anymore.
This is why we don't do theback and forth thing.
I keep forgetting.
Yeah, Five to you.
Speaker 2 (41:35):
Okay, what, oh what's your beer style pairing for
like a fiery plate of wings.
So if you I mean, I know you'rea vegetarian, but so if you had
like, the fog.
Speaker 1 (41:48):
No, that's fine.
I ate chicken wings my wholelife.
I just went vegetarian fiveyears ago, so what do?
Speaker 2 (41:51):
you think would be a good beer to pair with, that
Like, and you can say, style ofbeer like a lager or an IPA or a
stout.
Speaker 1 (42:01):
Yeah, I mean I kind of think you want to go too
heavy, because I mean you'reeating wings.
That's pretty heavy, you got astout, that's pretty filling
right.
Yeah, I think a nice pale,maybe a bit of citrus in it
would be good.
Yeah, I mean it depends whatsauce you're using, though.
I mean you can't just say wings.
It really depends what type ofwing.
Speaker 3 (42:21):
Yeah, be, this would be the stout yeah that would be
the pale, ale yeah, I like it,or the pilsner yeah.
I like it yeah, all rightnumber six so is chasing or
creating the perfect hot saucemore about the destination or
the journey, it's always aboutthe journey and everything.
Speaker 1 (42:38):
If you've ever read the dark tower by Stephen King,
you know that it's all about thejourney.
I mean, like we talked aboutthe product development.
Yeah, it's really about that.
Yeah, but then having a killerproduct at the end of the day is
pretty gold too.
Speaker 3 (42:52):
It's pretty awesome.
I don't know, it's a tough onebut the journey, yeah, yeah.
I relate to that because therewas a time where I was making
you know, not legally, but I wasmaking distilled products.
Sure, I wasn't selling them,but I was just making them for
myself.
But then I was kind of givingthem away because I couldn't
drink that much.
Speaker 1 (43:17):
Right making them and I enjoyed giving them to others
and people were like oh, thiswas really good, I just enjoyed
making a great product.
Yeah, and you know, for me it'smore growing the company and
and and getting the brand outthere that I've enjoyed building
.
Um, like I don't, I'm not inthe kitchen much anymore, like
at the beginning I was in thekitchen cooking, just, you know,
to play my part, but now I'mtoo busy and dad does his thing
and I do my thing, and I likethe development of building new
customers, meeting new people,your relationship guy.
Relationships.
I love meeting new people andgetting new customers.
Speaker 3 (43:39):
Yeah, makes sense Cool.
Speaker 2 (43:40):
Seven over to you.
I'm out of questions of mine,so the questions you add at the
end work or not.
Speaker 3 (43:46):
I don't know what's going on.
Number seven these must be thegood ones here, okay.
Speaker 2 (43:50):
Yeah, Matt added the last few here.
Oh gosh, he went in heavy too.
If Trump was a hot sauce, whatwould it?
Speaker 1 (43:55):
be.
There's that hot sauce branddown in the States called Truff.
Have you guys heard of thatTruff?
It's a truffle oil hot sauce.
It's like $25, $30 a bottle.
I think he'd be that.
Speaker 2 (44:05):
Okay, he'd be Truff, so he'd be overpriced.
Yeah, he All right, got it Allright.
Speaker 3 (44:13):
I like it, I like it All right and you know what, we
kind of chatted a little bitabout this beforehand.
But because we talked aboutthis, about how Sean from Hot
Ones tweeted- out Sean Sean fromHot Ones, yeah, tweeted out his
sauce.
Speaker 1 (44:25):
That's a good story, yeah.
Speaker 3 (44:26):
Cool, so if you could pick one of your hot sauces to
be on hot ones which one wouldit be?
Speaker 1 (44:33):
molten pepper blitz molten pepper.
Speaker 2 (44:36):
Oh, there you go this one right here.
Speaker 1 (44:38):
Okay, I'm just in love with it and it could be.
I answer it like that becauseit's new and I'm just start.
Speaker 2 (44:42):
I'm just like infatuated by it I'll be trying
that out in the next segment.
Yeah, or candy reaper, burn ayoutube exclusive.
So if you're only listening tothis show on spotify and apple,
subscribe to the youtube please.
Speaker 1 (44:51):
It's really low subscribers it almost looks
embarrassing compared to theother ones.
So subscribe to the YouTubePlease.
Speaker 2 (44:53):
It's really low subscribers, it almost looks
embarrassing compared to theother ones.
So please subscribe to YouTube.
Yeah, good plug.
Speaker 3 (44:58):
Yeah, there we go, so there you go.
So, sean, let's get this thingon here.
Speaker 2 (45:01):
And I'll be doing that one on YouTube.
Speaker 3 (45:03):
We're tweeting it Reading movie lines.
Yeah, yeah.
Speaker 2 (45:08):
All right.
Speaker 1 (45:08):
Question number nine to you Tobin socials too.
Speaker 2 (45:10):
Yeah, that's cool.
Speaker 1 (45:11):
Not me and Sean.
Sean in my bottle, sean in thebottle.
Speaker 3 (45:14):
But also Willem Dafoe tweeted out a hot sauce.
The picture of me and WillemDafoe and.
Speaker 1 (45:18):
I are awesome.
Yeah, he's totally the goat andhe was in full character for
the lighthouse when he took thepicture with me.
What Like he was in fullcharacter.
His wife is like a supermodel.
Did you watch the movie theLighthouse?
Speaker 2 (45:33):
Yeah, I was going, I had a hard time getting a chunk
of the script because I wasgoing to do a chunk.
You know how I was doing thatmovie line saying eating your
super hot sauce.
Speaker 1 (45:41):
Yeah, you were talking about that.
Speaker 2 (45:42):
So we're going to do that after this, but I was going
to use that first bit from theLighthouse, where it's just him
and the young guy, sure Right.
That would have been cool guy,sure Right.
Speaker 1 (45:50):
That would have been cool.
Speaker 2 (45:51):
It would have been cool, but we didn't pick that
part.
Speaker 3 (45:52):
I picked a different one, robert Pattinson, anyway,
oh well.
Speaker 2 (45:55):
Yeah.
Speaker 3 (45:57):
Number nine.
Speaker 2 (45:59):
Oh, this kind of really ties in nicely to what
you were saying when you go backinto our episode.
So, designing a dessert, hotsauce, what would it look like?
Speaker 1 (46:07):
Well, for me it's candy Reaper burn.
I mean you talked about puttingthat blueberry sauce.
We were talking about pancakesand that sounds great.
I was saying like I don't thinkyou'd sell heaps of it.
But yeah, I can't.
A candy, a dessert, hot sauce.
I mean what's starting to cometo mind now that I think about
your question is maple.
Yeah, what type of pepper wouldgo good with maple?
(46:28):
Not jalapeno, that doesn't work.
No no, no, it's a tough one,like maybe a chocolate habanero
with maple, yeah awesome, orwhat?
Speaker 2 (46:36):
yes, you like that.
He loves deserty things, right?
Yeah, it's not like a chocolate.
Habanero tastes like chocolate.
Speaker 1 (46:42):
It doesn't taste like chocolate, but it gets that
thought.
Speaker 3 (46:44):
Train going right, yeah, it's just a dark.
It's a dark brown pepper.
Okay, that's why they call itchocolate oh, it's a chocolate,
pepper, chocolate looking.
Speaker 1 (46:52):
All right, maybe take the maple and just do a
chocolate sauce with that.
That would be better, maybeCool, all right.
Speaker 2 (46:59):
Last question man.
Speaker 1 (47:00):
Last question.
Speaker 3 (47:01):
So here we go.
Question number 10 is what weask every single person Last
call, last call.
It's the last call, our lastcall I like it.
Speaker 1 (47:26):
What is one piece of advice that?
You were given in your lifethat you'd like to share with us
, oh, man, and our listenersyeah, make decisions from the
heart, not from the mind.
Speaker 2 (47:30):
Okay, that's deep, did somebody tell you that?
No, no, I just kind of foundthat along my thing.
Speaker 1 (47:32):
I can't yeah, I mean I probably someone told it to me
indirectly in a book.
I read a lot of books aboutthat type of thing manifestation
and like living life properlyand getting what you want out of
it, and like I think that wehave.
We make so many decisions withour brain.
We don't feel things out.
How does it feel Like you'vegot a job interview?
You look at the pay that'sbrain.
You look at your boss that'sbrain.
(47:53):
How are you gonna feel?
Speaker 3 (48:00):
doing that job.
That's hard, right.
Yeah, you know what I mean.
Yeah, make your decision on howyou feel, not the pay.
Yep, I like it, love it yeah Ithink it speaks yeah.
Speaker 1 (48:05):
So yeah, it's been a pleasure matt's at a beer, but
he's cheersing with your hottestchip I think cheers, guys,
awesome cheers, great episodebuddy, there you go, that was
fun.
Speaker 3 (48:12):
yeah, great job, awesome Cheers.
Speaker 2 (48:14):
Great episode, buddy, there you go yeah it was fun.
Yeah, it was a great job.
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