Here we go
Growing up in the Chesapeake Bay area with my father and his father both working for the park service I have always had a huge passion for nature and cultivation. This passion and love are represented in J's Hot Sauce. J's accidentally happened as a garnish which was too spicy for cocktails while running the bar program at New Heights, "Gin Joint" in the District of Columbia. While working there I constructed a front patio garden to grow goodies for the bar and kitchen which included a large variety of spicy peppers. At the end of my first growing season, this garden left me with 2 gallons of various un-needed spicy peppers. I asked the Chef at the time, Logan Cox if he wanted them, but having just rolled out a new fall menu had no use. So,.. not wanting to waste them I took a stab at "pickling them" which let's just say didn't turn out to be a pickle. This big vat of goodness was though to become the "O.G.", and this is where it all began.