It all began with a humble garden in 2010, nestled along the Cheat River in Preston County, WV, at a place we affectionately call "the spread." Perhaps it's the sandy soil, the high altitude, or the crisp mountain air, but peppers thrive in this slice of "almost heaven." Andy mastered the art of transforming our pepper bounty into fermented hot sauces and smoked spice blends, while Dorrie experimented with these vibrant ingredients in her innovative recipes. Initially, we shared our creations—small bottles of hot sauce, pepper mustard, salsa, and chutney—as Christmas gifts for family and friends. The hobby unexpectedly evolved into a growing demand for more of our flavorful concoctions.
Over the years, we expanded the garden to include rare pepper varieties, enhancing the diversity of flavors beyond the traditional cayennes and jalapeños. The enthusiastic feedback from our circle each year inspired us further, and by 2020, Andor Peppers was officially launched with a selection of our most beloved products. Our small-batch, artisanal hot sauces and spice mixes are 100% natural and meticulously hand-bottled. The intensity of the heat may vary from year to year, influenced by soil conditions, weather, and the specific genetics of the seeds. We invite you to share your thoughts and favorite uses for our products on our contact page, helping us tailor the upcoming 2021 crop. Enjoy the taste of our labor—crafted with care by Andy & Dorrie.
