ANGRY GOAT PEPPER CO
White River Junction, Vermont USA
So, here is a little about us.
After working in the corporate world, in transportation, food manufacturing, and print industry, I had enough of the corporate politics. We already had a small hobby farm, so I decided to explore the local farmers markets and try to make some extra income from the farm. We were raising your typical fair, chickens and eggs, and then we decided to expand into goat meat. The goat meat helped get us better known locally, but I knew we were missing some value added products, and nobody at the local markets had anything spicy.
My wife and I honeymooned in Bermuda and met some street vendors that were selling pepper jellies. I had never heard of such a thing, but I was instantly hooked, considering in college, my buddies and I would consistently challenge each other with the hottest wings at the local wing joint. A few summers after our honeymoon, I had extra peppers from our garden, so I decided to make some pepper jam. It seemed to be a hit with friends, but it never went further than that, until we started at farmers markets.
So, originally we started making pepper jams as a value added product to compliment our meats and other farm fare. We started with three flavors, and soon expanded into 6 flavors. We soon realized that the spicy industry is where we needed to be. We have since greatly reduced the number of head we have on our farm, and have gone to a commercial kitchen, renting time in a local restaurant in their off hours.
In August 2016, we signed a lease on our current location, allowing us to have our own commercial kitchen space, dedicated to our enterprise, and additional space for a retail space. In December 2016, we opened a small retail shop that showcases our products, along with many other small batch, spicy products.
September 2017, we launched our Parker's Gourmet brand. The idea behind this brand is to bring an upscale version of our sauces and other goods to more of a commercial market. This line will eventually have 5+ hot sauces, a few BBQ Sauce flavors, and a few mustard flavors.
Purple Hippo Hot Sauce
2017 Chile Pepper Magazine, 2nd Place, Fruit Based (Hot/X-Hot) Hot Sauce Category
2016 NYC Hot Sauce Expo, Screaming Mi Mi Awards, 2nd Place Fruit Based "Hot" Hot Sauce Category
2016 The Hot Pepper Awards, 2nd Place, Extreme Category
2015 World Hot Sauce Awards, 1st Place, Fruit Based Hot Sauce Category
2015 Chicago Hot Sauce Festival, 2nd Place, Most Unique Hot Sauce Category
2015 Chile Pepper Magazine, 2nd Place, Fruit Based (Hot/X-Hot) Hot Sauce Category
2016 Scovie Awards, 2nd Place, Unique Hot Sauce Category
Black Bison Hot Sauce
2015 NYC Hot Sauce Expo, Screaming Mi Mi Awards, 1st Place Fruit Based (Hot/X-Hot) Hot Sauce Category
2016 Scovie Awards, 3rd Place, XXX Hot Hot Sauce Category
Sacrifice / Conniption Fits Hot Sauce
2015 Chicago Hot Sauce Festival, 1st Place, Best Flavor Hot Sauce Category
2015 Chile Pepper Magazine, 1st Place Pepper Blend (Hot/X-Hot) Category
Red Armadillo Hot Sauce
2016 Zest Fest Fiery Foods Challenge, 3rd Place Hot Sauce: Mild Category
Fatalii-Racha (Parker's Gourmet) Pepper Sauce
2017 Chile Pepper Magazine, 1st Place, Asian Style Hot Sauce Category
Smoked Maple Habanero Mustard
2017 Chile Pepper Magazine, 2nd Place, Spicy Mustard Category
Cherry Chipotle BBQ Sauce
2018 Scovie Awards, 3rd Place, Fruit Based Hot BBQ Sauce Category
Blackberry Ghost Pepper Jam
2016 Zest Fest Fiery Foods Challenge, 3rd Place Jam/Jelly Hot/XHot Category
2015 World Hot Sauce Awards, 2nd Place Ghost Pepper Jam Category
Raspberry Maple Habanero Pepper Jam
2015 Chicago Hot Sauce Festival, 3rd Place Jam/Jelly Category
Orange-Pineapple Habanero Pepper Jam
2015 Al "Buddah" Goldberg "Lenny" Awards, 1st Place Jam/Jelly Category