How much input did Michael Anthony have in the creation of his hot sauces, BBQ sauces and mustards?
Mike: At the onset with Michael, I told him that if he was looking to slap his face on a bottle of hot sauce just to make money on it, I was the wrong guy to work with. My only concern was to make a superior quality product, regardless of how much it sells. He was in total agreement. He wanted a product that he would be proud to have his name on and it wasn’t about making money. With that part out of the way, I would come up with a type of base for a sauce, a background if you will, and send it to him and see what he thinks. From there, we go back and forth adding things to it until we get a sauce that we are both happy with. He usually only has two requests for the sauce. “HOTTER! And more garlic.” Once we get the garlic where we want it, he just says “HOTTER!”. The man can eat some seriously hot foods. He can down a half a bottle of his XXXHot at a sitting, without it even phasing him. Me, one taste of that sauce and I’m done. This is how we pretty much did all of his sauces. Scott: