Nine sauces. One kettle. No shortcuts.
HOLLER makes small-batch barbecue sauce out of Asheville — no corn syrup, no seed oils, no additives, nothing you need a chemistry degree to pronounce. Nine sauces, cooked in 200-gallon batches and bottled the same week.
How it is made
01
Buy the crop, not the concentrate
Peaches from two counties over, cherries from a co-op in Michigan, chillies from three growers we have used since the first batch. Whole fruit, not paste in a drum.
02
Cook it slow, in 200 gallons
Small enough that one person watches the kettle, big enough that the price is not silly. Every batch is tasted against the last one before it goes anywhere.
03
Bottle the same week
Nothing sits in a warehouse for a year learning bad habits. The batch number on the cap tells you exactly which cook it came from.
What is not in the bottle
No corn syrup
Sweet is fine. Sugar-lab sweet is not. We left the high-fructose corn syrup on the bottom shelf where it belongs and used cane sugar, molasses and actual fruit instead.
No seed oils
We skip the ultra-processed seed oils and use ingredients that actually belong in food. If it reads like a chemistry project, it is not going in the bottle.
No additives
No gums, no artificial colour, no preservatives doing the work that cooking properly should do. The ingredient list fits on the label without shrinking the type.
Gluten free
No gluten and no thickening tricks. Just sauce that plays nice with your diet and behaves itself on the grill.
Made in Asheville, NC
The kettle, the bottling line and the entire company live in one building off Riverside Drive. If you email us, one of the four people who made your sauce answers.
Currently shipping Batch 014. The batch number is printed on the cap, and every batch is tasted against the one before it.