Private label hot sauce and BBQ sauce, under your brand

Yours: the brand, the name, the front and back of the label, your price and where you sell. Ours: the sauces in our line, the bottle, and the panel on the right of the label with Nutrition Facts, ingredients and allergens, and the producer and lot details, which is added at bottling so it stays accurate.

The recipe isn’t exclusive. Other brands can sell the same sauce under their own labels, the way store brands can share a maker. What sets yours apart is the name, the label, where you sell it and the customers who already know you.

We don’t ship single bottles to your customers: you order stock, hold it and sell it yourself.

In the trade, white label usually means a finished product made once and sold to many brands, each adding its own label. Private label usually means a product made for one seller, sometimes to that seller’s spec. In everyday use the two words often mean the same thing: a sauce someone else makes, sold under your name.

What we offer is white label in the strict sense. The same finished sauces are open to every brand, and your label is what makes a bottle yours. You get a proven sauce and a low minimum; you don’t get a formula of your own. If owning the recipe matters, read the co-packer section next.

A hot sauce co-packer bottles your recipe. That usually means recipe development or scaling up a home recipe, a food-safety review of the process, sourcing your ingredients, and production runs sized for the co-packer’s kettles rather than your first month of sales.

Private label from our line skips all of that. You pick a finished sauce, design the label, and order from 48 bottles, then cases of 24.

A co-packer is the right call when the recipe itself is the product: a family sauce people already line up for, a flavor nobody else makes, or a brand that has to own its formula before a distributor will take it on. You can also start with a white label sauce to test the name and the market, and move to a co-packer once you know it sells.

The 12 oz line takes a bigger 4 × 6 in label, with room for a logo, a story and serving ideas. Private label BBQ sauce starts at 48 bottles from $7.50 each wholesale, and each flavor and design is its own batch. The full line, grouped by what’s in the bottle, with our heat level (see condiments for more):

• Ketchup: Smoky Habanero Ketchup (Heat 3/5).
• Mustard: Habanero Mustard (Heat 3/5), Chicago Style Mustard (Heat 1/5).
• Honey Mustard: Habanero Honey Mustard (Heat 3/5).
• Marinade: Asian BBQ Teriyaki Marinade (Heat 2/5).
• BBQ Sauce: Spicy Whiskey BBQ (Heat 2/5), Beer Mustard BBQ Sauce (Heat 1/5), Tequila Pineapple BBQ (Heat 2/5).
• Ranch: Habanero Garlic Ranch (Heat 3/5), Garlic Ghost Ranch (Heat 4/5).
• Wing Sauce: Cajun Wing Sauce (Heat 2/5).
• Bloody Mary Mix: Bloody Mary Concentrate (Heat 2/5).

Whoever you buy from, get straight answers to these before you order. Ours:

• What is the minimum, and the case size? 48 bottles, then cases of 24, per flavor and per design.
• Who owns the recipe, and is it exclusive? Not you, and no: every sauce comes from our standard line, and other brands may sell the same sauce under their own labels.
• Who makes the label and the nutrition panel? You design the front and back in the Studio; the panel with Nutrition Facts, ingredients and the producer details is added at bottling.
• What is the lead time? Usually two to four weeks from payment to delivery, an estimate rather than a promised date.
• Who holds the inventory? You do. Each batch ships to one US address.
• How do I pay? Up front, by paying the invoice that comes with your wholesale quote.
• Will you ship single bottles to my customers? No. You ship your own orders.

Design the label in the Studio and save it, then request a wholesale quote with the flavor and the quantity. We reply with wholesale pricing for the nearest quantity you can order and an invoice; the batch goes into production once it’s paid.

The bottles arrive fully labeled for retail, ready to list in your store or put on the shelf.

A private label sauce takes the kitchen, the recipe and the bottling off your list. What is left is the business itself, roughly in this order:

• Pick the sauce and the heat. Start with one flavor your customers will buy again; our flavors are rated on our own 1–5 heat scale.
• Name it and design the label. The front needs a descriptor such as “Hot Sauce” and the net contents line, 5.0 FL. OZ. (148mL); the Studio adds both. The name and place of business of the manufacturer, packer or distributor (21 CFR 101.5) and the Nutrition Facts go on the panel added at bottling, so you don’t need the FDA’s small-business nutrition labeling exemption.
• Choose where to sell. A table and register program in a restaurant, a shelf in a shop, a booth at the farmers market, or the bar at a brewery.
• Price it for a margin. The launch-cost calculator on this page adds up your first batch and what you keep at your price.
• Get a barcode if you need one. Stores that scan at checkout want a UPC; buy the number from GS1 US and put the barcode on the back panel.
• Sort out the paperwork. Check your state and city for a business license, whether you need a permit to sell packaged food, and how to collect sales tax. Rules differ by place, so treat this list as a starting point, not legal advice.

Start with the 5 oz hot sauce line, then add a 12 oz condiment such as a BBQ or wing sauce, or a 25 oz drink mixer for a bar or brunch program. Each flavor and each design is its own batch with its own minimum, and reorders come in whole cases.