Based in Charleston, Red Clay is a leading chef-driven, Southern food brand, which was named "Tabasco for the 21st century" by Food and Wine Magazine and a "hot honey to elevate your meal" by The New York Times. Crafted by a Southern fine-dining chef with only the highest-quality ingredients for optimal flavor, Red Clay's hot sauces, hot honey and specialty goods are made for foodies who appreciate a fresh, delicious kind of heat. Red Clay's sales have grown 300-400% for three years straight and has recently expanded into The Fresh Market, Whole Foods Market, Publix, Food 52, Williams Sonoma and more. Recent press shout-outs include:

Condé Nast Travel: One of "the best hot sauces from around the world."

Southern Living: A "Southern Staple”.

The New York Times' T Magazine: "...Something I can’t wait to add to chili, curry and other

soups and stews all winter long."

Shape Magazine: "A shot of health and heat."

Thrillist: "The Rubs, Marinades, and Secret Ingredients Grilling Pros Swear By"

Food and Wine Magazine: "Red Clay's Hot Honey is my Savior from Cooking Fatigue" Domino

Magazine: Molly Baz''s "favorite condiment right now"