Today we’d like to introduce you to Cole Moulton.
I knew then with the extra time I had, I should dive in headfirst and that’s exactly what I did. Voila, Fxcking Hot Sauces was born!
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
It has been a pretty smooth ride so far. I definitely had some bumps in the road early on as the supply chain was held up due to the pandemic. Even now, we still get held up every so often due to packaging being on backorder but, we’ve found a few great partners that keep us updated on when items are in stock and ensure they set them aside for us. Other than dealing with the supply chain nightmare, everything else has fallen into place perfectly.
We’ve been impressed with Fxcking Hot Sauces, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At Fxcking Hot Sauces, we create smoky, small-batch, craft hot sauces using local Texas Ingredients. The thing that sets us apart from your typical hot sauce company is the fact that we DO NOT use a vinegar base for our sauces. Therefore, they’re a bit thicker, more fully developed in flavor (in our opinion), and more complimentary to more culinary dishes. You’re not just tasting vinegar and the heat of the peppers. We bring huge flavor profiles for each of our sauces. We smoke all of our peppers, most of which are grown on our property, as well as all of our spices, anywhere from 6-12 hours, to give an even deeper depth of flavor.
The thing we’ve been most proud of is winning a few awards at different International Hot Sauce competitions. The fact that they had submissions from all over the world and for the judges (and critics) to give us Best Sauce in the Hot Division with our sauce THE DISCLAIMER, runner up in the Medium Division with our sauce the EVERDE I’M HUSTLIN’ and Judges Choice with our HABAN[SPARE]YO SELF have been huge accomplishments. It’s great to be recognized among the hot sauce community as an up-and-comer who is making waves throughout the United States. And with more and more sauces coming out in our lineup, we’re excited to wow them again with the next season on the horizon.
We’ve had an awesome journey to get to where we are today. It’s been fun and sometimes frustrating dealing with the bureaucratic red tape around food preparation and manufacturing but now that we’ve jumped through all those hoops, it just keeps getting better around here. The biggest lesson we’ve learned is it takes time to get all your ducks in a row. You might have a great food product and you’re excited to get it in the hands of people looking for new and unique products, but you have to the patient before that can happen. I’m not the most patient person in the world so I tried to stay busy in the kitchen concocting new sauces while waiting.
The main thing I try to stress is, hot sauce doesn’t have to just hurt you. We’re in the business of creating sauces of all different heat levels that complement the foods you’re wanting a bit of kick to, not just giving you a sauce that is hot and over-takes your palette. You can in fact have a sauce that is awesome, goes with a plethora of different styles of cuisine, and still has a little, or a lot, of heat behind it.
We’d love to hear what you think about risk-taking?
As with anything in life, some risky things can be ultimately rewarding. I’ve found that out multiple times. From moving away from where I grew up in Huntington Beach, CA. to the middle of nowhere in Pagosa Springs, CO. without a job lined up, and only a Toyota Camry with a few belongings in it, I ended up becoming a Branch Manager for a national bank. After I was tired of the cold, I wanted to move somewhere warmer. I applied for a job search transfer and within two weeks decided to move to Austin. I never even transferred with that bank and ended up bouncing to that bank’s competitor. I even took a risk on meeting my wife. We met on Tinder while she was in Austin for ACL, she lived in Dallas, and within 3 months we were married. The latest risk would be diving fully it Fxcking Hot Sauces. I wasn’t planning on it turning out the way it has so far (being on the news, interviews, HGTV, PBS, and winning International Hot Sauces Divisions) but never would have gotten here without risking some comfortability.
Pricing:
- The Disclaimer – Slow Smoked Habanero and Garlic Hot Sauce – $10
- Everde I’m Hustlin’ – Smoked Tomatillo, Jalapeno, Serrano – $10
- The Mad Cow – If Sweet Baby Rays met A1 Steak Sauce and had a spicy baby – $10
- Our Small Batch, Hand Crafted Hot Sauces range from $10-14
- Angel Dust – Dry Rub and Everything Seasoning – $7 + $13
Contact Info:
- Email: cole@fxckinghotsauces.com
- Website: https://www.fxckinghotsauces.
com/ - Instagram: www.instagram.com/
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