In the ever-growing world of hot sauce, Irish Spike’s stands out not just for its punchy heat, but for its playful creativity and loyal community. Based in the Pacific Northwest, this chef-founded brand is winning over restaurants, retailers, and spice fans across the country by balancing bold heat with fruit-forward flavor, all while leaning into the clean, shelf-stable convenience of Oregon Fruit Company’s aseptic purees.
From Wing Night to Nationwide
Founder Spike got his start in the kitchen as a line cook in Eugene, Oregon, where his homemade wing sauces began drawing crowds. That early success—serving over 2,500 wings by 7pm on Monday nights—sparked a realization: he had a gift for flavor. His culinary journey took him through Washington and Idaho, eventually evolving into a full-fledged sauce company with both retail and foodservice distribution. Today, Irish Spike’s sauces are shipped nationwide and sold through distributors like US Foods and Sysco.
Flavor First, Heat Second
Unlike many in the "Hot Ones" era of burn-first, brag-later sauces, Irish Spike’s caters to the flavor seeker—not just the thrill chaser.
“Your food shouldn’t be a challenge,” Spike says. “It should be something to enjoy.”
That ethos shows up in their product line. About a third of their sauces are mild, designed for customers who love flavor but shy away from intense heat. They even make a ketchup with zero spice at all. But don’t mistake that for bland—these are complex, layered sauces built with real ingredients, including fruit purees that bring natural sweetness, texture, and a vibrant culinary edge.
How Fruit Puree Levels Up Hot Sauce
From banana in “Pirate’s Vacation” to plum in “Love Bites,” fruit isn’t a gimmick at Irish Spike’s—it’s a key player in their flavor profiles. Their best-selling sauce, Unicorn Blood, blends mild heat with the bright citrus notes of Oregon Fruit’s aseptic cara cara orange puree. Its spicier sibling, Unicorn Ghost, turns up the heat but keeps that same fruity backbone.
“We were stunned by the difference in flavor when we switched to Oregon Fruit,” Spike says. “You can really tell the quality.”
Aseptic Format = Small Batch Flexibility
For small-batch producers like Irish Spike’s, Oregon Fruit’s aseptic puree format is a game changer.
“It’s hard to break down fresh fruit—we don’t have the equipment for that,” Spike explains. “With aseptic puree, we get the clean flavor and texture we want without needing to process anything ourselves.”
The shelf-stable packaging gives them flexibility in production, letting them formulate sauces around incoming food orders. It’s a win for both efficiency and quality.
Building a Brand Through Art, Community, and Clean Ingredients
Irish Spike’s doesn’t just make sauce, they create an experience. Their “Sauce is Art” campaign partners with visual artists from around the world to design each label, and ingredients are sometimes inspired by the artwork itself (like the lavender-infused label that sparked a floral flavor idea).
They also take their customer loyalty seriously. “We’re building a community, not just a product line,” Spike says. “We want it to be fun.”
That mindset includes an ongoing conversation around clean ingredients. While the hot sauce world still debates thickeners like xanthan gum, Irish Spike’s focuses on transparency, natural flavors, and storytelling—and fruit puree plays a starring role in that narrative.
On Ice Cream and Cheesecake?
Yes, really. Their fruit forward Black Cherry Abyss—affectionately called their “dessert hot sauce”—features is served on ice cream and cheesecake. It’s yet another example of how fruit is helping redefine what a hot sauce can be.
Looking to bring bold, fruit-driven flavor to your sauce, marinade, or condiment line?
Explore our lineup of aseptic fruit purees—from tropical favorites to Northwest-grown classics—and find the flavor that makes your product stand out.
