Rudis Hot sauce
A Story of Fire and Family
Triple-refined, silky-smooth delectables exploding with freshness and high-end ingredients. Son of The Peppermaster, born from Bahamian roots and three decades of dreaming producing premium finishing sauces that let the peppers shine.
Rudis Hot sauce
A Story of Fire and Family
Triple-refined, silky-smooth delectables exploding with freshness and high-end ingredients. Son of The Peppermaster, born from Bahamian roots and three decades of dreaming producing premium finishing sauces that let the peppers shine.
Rudis Hot sauce
A Story of Fire and Family
Triple-refined, silky-smooth delectables exploding with freshness and high-end ingredients. Son of The Peppermaster, born from Bahamian roots and three decades of dreaming producing premium finishing sauces that let the peppers shine.
Peppers in the blood
Three Decades of Dreaming
The Peppermaster's Origins
Born in Nassau's jungles, wild and free,
Where young Greg Brooks learned to see
The power peppers hold inside,
A passion that became his pride.
From Bahamas heat to chef's career,
The Peppermaster's path was clear.
Living, eating, breathing flame,
Hot peppers became his name.
The story begins in the semi-tropical jungles of New Providence, Bahamas, where Greg Brooks—now known as The Peppermaster—grew up hunting wild red pineapples, avoiding poisonous insects, and spear-fishing for dinner. This wild upbringing gave him a taste for intensity that could only be satisfied by hot peppers. "If you took hot peppers out of his life he probably wouldn't even live anymore," says his son Rudi. "It's crazy. He lives for them. Literally." Greg started Constant Creations while running The Appletree Landing restaurant in Canning, Nova Scotia, then fell in love and moved to Rigaud, Quebec, where The Peppermaster was born—creating eccentric mashes, elixirs, and sauces that became legendary.
Rudi's three-decade dream
Reconnecting through peppers
Fresh peppers, zero compromises
Growing the line
Peppers in the blood
Three Decades of Dreaming
The Peppermaster's Origins
Born in Nassau's jungles, wild and free,
Where young Greg Brooks learned to see
The power peppers hold inside,
A passion that became his pride.
From Bahamas heat to chef's career,
The Peppermaster's path was clear.
Living, eating, breathing flame,
Hot peppers became his name.
The story begins in the semi-tropical jungles of New Providence, Bahamas, where Greg Brooks—now known as The Peppermaster—grew up hunting wild red pineapples, avoiding poisonous insects, and spear-fishing for dinner. This wild upbringing gave him a taste for intensity that could only be satisfied by hot peppers. "If you took hot peppers out of his life he probably wouldn't even live anymore," says his son Rudi. "It's crazy. He lives for them. Literally." Greg started Constant Creations while running The Appletree Landing restaurant in Canning, Nova Scotia, then fell in love and moved to Rigaud, Quebec, where The Peppermaster was born—creating eccentric mashes, elixirs, and sauces that became legendary.
Rudi's three-decade dream
Reconnecting through peppers
Fresh peppers, zero compromises
Growing the line
Peppers in the blood
Three Decades of Dreaming
The Peppermaster's Origins
Born in Nassau's jungles, wild and free,
Where young Greg Brooks learned to see
The power peppers hold inside,
A passion that became his pride.
From Bahamas heat to chef's career,
The Peppermaster's path was clear.
Living, eating, breathing flame,
Hot peppers became his name.
The story begins in the semi-tropical jungles of New Providence, Bahamas, where Greg Brooks—now known as The Peppermaster—grew up hunting wild red pineapples, avoiding poisonous insects, and spear-fishing for dinner. This wild upbringing gave him a taste for intensity that could only be satisfied by hot peppers. "If you took hot peppers out of his life he probably wouldn't even live anymore," says his son Rudi. "It's crazy. He lives for them. Literally." Greg started Constant Creations while running The Appletree Landing restaurant in Canning, Nova Scotia, then fell in love and moved to Rigaud, Quebec, where The Peppermaster was born—creating eccentric mashes, elixirs, and sauces that became legendary.
Rudi's three-decade dream
Reconnecting through peppers
Fresh peppers, zero compromises
Growing the line
Rudi's Signature Heat
Flavour first, always
Goat Pepper Fire
The signature sauce featuring fruity tropical notes of the goat pepper with intense heat. Thin consistency makes it perfect for spicing up Caesars, Bloody Marys, or eggs. This sauce embodies Rudi's philosophy of big heat that doesn't overwhelm—letting the pepper's natural flavour shine through. Drawing on The Peppermaster's expertise with unique pepper varieties.
Candy Reaper Burn
Made with the Carolina Reaper, the world's hottest pepper. This sweet, sticky burn delivers Rudi's hottest product, though he tones it down slightly "so everybody can enjoy it." Not ruin-your-meal hot, but definitely intense. Proves that extreme heat can still showcase flavour when crafted by experts who've been working with peppers since the mid-80s.
Thai Bird Tang
Tart vinegary zing with the big heat of tiny bird's eye chilis, accented with key lime. The lime flavour makes it perfect for fish or guacamole. This sauce exemplifies Rudi's finishing sauce philosophy—match your hot sauce to your dish's flavours. If you're cooking with citrus, use a citrus-forward hot sauce. Let the peppers enhance, not overpower.
Rudi's Signature Heat
Flavour first, always
Goat Pepper Fire
The signature sauce featuring fruity tropical notes of the goat pepper with intense heat. Thin consistency makes it perfect for spicing up Caesars, Bloody Marys, or eggs. This sauce embodies Rudi's philosophy of big heat that doesn't overwhelm—letting the pepper's natural flavour shine through. Drawing on The Peppermaster's expertise with unique pepper varieties.
Candy Reaper Burn
Made with the Carolina Reaper, the world's hottest pepper. This sweet, sticky burn delivers Rudi's hottest product, though he tones it down slightly "so everybody can enjoy it." Not ruin-your-meal hot, but definitely intense. Proves that extreme heat can still showcase flavour when crafted by experts who've been working with peppers since the mid-80s.
Thai Bird Tang
Tart vinegary zing with the big heat of tiny bird's eye chilis, accented with key lime. The lime flavour makes it perfect for fish or guacamole. This sauce exemplifies Rudi's finishing sauce philosophy—match your hot sauce to your dish's flavours. If you're cooking with citrus, use a citrus-forward hot sauce. Let the peppers enhance, not overpower.
Rudi's Signature Heat
Flavour first, always
Goat Pepper Fire
The signature sauce featuring fruity tropical notes of the goat pepper with intense heat. Thin consistency makes it perfect for spicing up Caesars, Bloody Marys, or eggs. This sauce embodies Rudi's philosophy of big heat that doesn't overwhelm—letting the pepper's natural flavour shine through. Drawing on The Peppermaster's expertise with unique pepper varieties.
Candy Reaper Burn
Made with the Carolina Reaper, the world's hottest pepper. This sweet, sticky burn delivers Rudi's hottest product, though he tones it down slightly "so everybody can enjoy it." Not ruin-your-meal hot, but definitely intense. Proves that extreme heat can still showcase flavour when crafted by experts who've been working with peppers since the mid-80s.
Thai Bird Tang
Tart vinegary zing with the big heat of tiny bird's eye chilis, accented with key lime. The lime flavour makes it perfect for fish or guacamole. This sauce exemplifies Rudi's finishing sauce philosophy—match your hot sauce to your dish's flavours. If you're cooking with citrus, use a citrus-forward hot sauce. Let the peppers enhance, not overpower.
Meet the Sauceman
Rudi Brooks
Second-generation sauce maker simplifying pepper passion.
Rudi Brooks grew up with peppers in his blood as the son of Greg Brooks, known worldwide as The Peppermaster. While his father developed a legendary reputation for intense mashes and eccentric elixirs born from a Bahamian jungle upbringing, Rudi had been dreaming of his own hot sauce line for three decades.
His vision differed from his father's approach: Rudi wanted approachable finishing sauces that could sit on the table alongside salt and pepper, emphasizing flavour and texture over extreme heat gimmicks. Drawing on his father's vast expertise while bringing his own philosophy, Rudi creates sauces that let the peppers shine.
Working with Brooks Pepperfire Foods, Rudi makes all his sauces by hand with his father in Rigaud, Quebec. "It was also a way for my dad and I to get back in touch with each other," he explains. "Since he lives, eats and breathes hot sauce, a great way to connect with him was to make hot sauce with him."
Every aspect is handcrafted—Rudi even drew the logo himself. Each year they produce around 500 cases (12 bottles per case), using only fresh peppers with no fermentation or extracts. The triple-refining process creates silky-smooth sauces with deep flavour profiles that expand and blossom over time.
From the original five flavours to the current fifteen blends, Rudi continues innovating while staying true to his philosophy: match the sauce to your food's flavours, understand texture's role, and always let the peppers' natural qualities shine through.
Meet the Sauceman
Rudi Brooks
Second-generation sauce maker simplifying pepper passion.
Rudi Brooks grew up with peppers in his blood as the son of Greg Brooks, known worldwide as The Peppermaster. While his father developed a legendary reputation for intense mashes and eccentric elixirs born from a Bahamian jungle upbringing, Rudi had been dreaming of his own hot sauce line for three decades.
His vision differed from his father's approach: Rudi wanted approachable finishing sauces that could sit on the table alongside salt and pepper, emphasizing flavour and texture over extreme heat gimmicks. Drawing on his father's vast expertise while bringing his own philosophy, Rudi creates sauces that let the peppers shine.
Working with Brooks Pepperfire Foods, Rudi makes all his sauces by hand with his father in Rigaud, Quebec. "It was also a way for my dad and I to get back in touch with each other," he explains. "Since he lives, eats and breathes hot sauce, a great way to connect with him was to make hot sauce with him."
Every aspect is handcrafted—Rudi even drew the logo himself. Each year they produce around 500 cases (12 bottles per case), using only fresh peppers with no fermentation or extracts. The triple-refining process creates silky-smooth sauces with deep flavour profiles that expand and blossom over time.
From the original five flavours to the current fifteen blends, Rudi continues innovating while staying true to his philosophy: match the sauce to your food's flavours, understand texture's role, and always let the peppers' natural qualities shine through.
Meet the Sauceman
Rudi Brooks
Second-generation sauce maker simplifying pepper passion.
Rudi Brooks grew up with peppers in his blood as the son of Greg Brooks, known worldwide as The Peppermaster. While his father developed a legendary reputation for intense mashes and eccentric elixirs born from a Bahamian jungle upbringing, Rudi had been dreaming of his own hot sauce line for three decades.
His vision differed from his father's approach: Rudi wanted approachable finishing sauces that could sit on the table alongside salt and pepper, emphasizing flavour and texture over extreme heat gimmicks. Drawing on his father's vast expertise while bringing his own philosophy, Rudi creates sauces that let the peppers shine.
Working with Brooks Pepperfire Foods, Rudi makes all his sauces by hand with his father in Rigaud, Quebec. "It was also a way for my dad and I to get back in touch with each other," he explains. "Since he lives, eats and breathes hot sauce, a great way to connect with him was to make hot sauce with him."
Every aspect is handcrafted—Rudi even drew the logo himself. Each year they produce around 500 cases (12 bottles per case), using only fresh peppers with no fermentation or extracts. The triple-refining process creates silky-smooth sauces with deep flavour profiles that expand and blossom over time.
From the original five flavours to the current fifteen blends, Rudi continues innovating while staying true to his philosophy: match the sauce to your food's flavours, understand texture's role, and always let the peppers' natural qualities shine through.
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Collaborate with us to craft your story and make your customers fall in love with your unique journey.
© 2025 . All rights reserved.
Collaborate with us to craft your story and make your customers fall in love with your unique journey.
© 2025 All Rights Reserved
Collaborate with us to craft your story and make your customers fall in love with your unique journey.
© 2025 All Rights Reserved