The Art of the Pepper: Why Our Hot Sauce Starts in the Soil

Before we ever bottled a drop of Tennessee Red Man, we were knee deep in the soil, growing the peppers ourselves. That’s the part most folks miss when they think about hot sauce. They taste the heat, maybe the smoke or the tang, but they don’t think about the months of planting, tending, and waiting. At Seven Deers Farm, the work starts long before fermentation. It starts with seeds.

We grow everything we use. No shortcuts. No third party fillers. No cutting corners to save time or money. Just sun, soil, and the kind of stubborn patience that keeps us close to our roots. Every pepper we grow is chosen for a reason—flavor, aroma, texture, and how it plays with the others. That’s how our OG sauce ends up with that unmistakable depth. It’s not just about heat. It’s about building something that speaks from the ground up.

You can’t fake flavor that’s been earned season after season. You can taste it when a sauce was grown with purpose. You can smell the difference before you even open the bottle. That’s what farm grown means to us—it’s not just about where it came from, it’s about how it was cared for.

We farm because we care about flavor. We ferment because it keeps that flavor honest. And we bottle it so we can share the full journey from soil to sauce with you.