If you believe a good sauce can save a bad meal (and let’s be honest, who hasn’t had a kitchen mishap or two?), you’re going to love this story. Origin Trade Goods was born from a chef’s craving to bring big, bold flavor to the table, without the pretension or pain. Tom Hull took his years in restaurants and breweries, channeled them into sauce alchemy, and started bottling up that “wow” moment every home cook craves.
From New Orleans-inspired fire to Kentucky-style sweetness, Origin Trade Goods proves that small batch isn’t just a buzzword, it’s a way of life. Tom’s sauces are built on real recipes, real feedback, and a refusal to settle for anything less than flavor first. Whether you’re a seasoned grill master or the “just here for the snacks” type, you’ll find something to love (and slather on everything in your fridge).
Get ready for a deep dive into secret sauces, culinary confessions, and some surprisingly practical life advice from a maker who knows the real magic isn’t in the heat, it’s in the taste.
How did Origin Trade Goods get its start?
Origin Trade Goods started as a way to take my love of food and experience as a chef and combine it with the packaging and production experience I got running breweries. Most of these recipes saw some use in one form or another in my former restaurant, and my brewery experience gave me the knowledge I needed to refine them and share them with everyone!
What inspired you to begin making hot sauces and BBQ sauces?
"An ounce of sauce can cover a multitude of sins"
Sauces carry so much of the flavor of a dish but are t necessarily the east part to handle for a lot of people. I want to offer good stuff that carries a ton of flavor. I think it makes cooking at home seem less daunting and gives smaller restaurants an option to level up their flavors without having to manage increased labor or a larger pantry list .
What’s your personal favorite sauce from your lineup, and why?
Queen and Crescent. New Orleans is home to the most uniquely American cuisine we have, in my opinion. This sauce exemplifies that. It's bold, flavorful, delicious, and unique. Everyone who tastes it says they love it and they have never had anything like it. I've been working on that recipe for almost 10 years. This year I decided it was ready.
Can you share a story behind one of your best-selling flavors?
In 2024 I was doing a release party for a sauce. I had a few test bottles of Queen and Crescent with me, and I was letting people taste it on wings. I ended up running out of that test bottle, and so many people wanted bottles of that instead of the sauce I was releasing that I decided I needed to get it into production. A year later it is my number one seller!
How do you come up with new sauce ideas and flavor combinations?
I used to do it based off what I thought would be tasty. Now I try to temper that with "Is there a need for this product?" I make my best food when I cook for someone else. That applies here too. My best work seems to come when I talk to consumers and restaurant owners and really listen to what they like about my stuff and what they would like to see.
What sets your sauces apart from others on the market?
It's the flavor, hands down. Food should taste good, that's rule number 1. I don't make hot sauce that hurts, I don't make sauce that falls flat, and I don't make jerky that just tastes like acidified ground meet. Second priority is affordability. I do this so everyone can eat tasty food. As I grow, I consistently think about how I can leverage my success to offer the same quality without raising prices. For some, I actively hope to lower them.
What’s the most challenging part of running a sauce business?
It's time. There are only so many hours in a day, and it is hard to make sure you're keeping up, while also attending to your day job and personal life. That said, it's very important to me that I separate business from my personal life where possible and devote the needed time to my personal relationships. Success means nothing of you have nobody to share it with.
What’s the most rewarding part?
No matter how overwhelmed I get, seeing the smile when someone tells me about something they used my sauces on can turn my day back around. There is nothing better than knowing you contributed to a great meal for someone.
Are there any local ingredients or traditions that influence your recipes?
Lately I have been very into using ingredients that would be staples in Kentucky cooking, like beets and fruits. I have a new BBQ coming out shortly, and the initial inspiration for the flavors in it came from and old historic style of BBQ found in Western Kentucky.
What does “handcrafted” or “small batch” mean to you in your process?
To me, it means owning the recipe development from start to finish. It means knowing the names of the people actually cooking that recipe. And it means regularly seeing the people who buy it, by delivering yourself. It's important to understand that even if you don't have access to your own kitchen and have to copack you can and should still maintain as much ownership of the entire process as you can.
What’s a common misconception people have about hot sauce or BBQ sauce?
The biggest misconception these days is that hot sauce should just be hot. YOU NEED FLAVOR, and it has to come food. If you just chase heat in your recipes, you'll be replaced as soon someone makes something hotter. If you make it somebody's favorite flavor, they'll stick with you.
Any funny, surprising, or memorable customer stories?
I know another hour sauce maker who loves Kentucky Queen so much he travels with a bottle!
What advice would you give to someone wanting to start their own food business?
Ask yourself why, and write out your answer. Look at it a week later. If it makes sense to you later, go for it.
Bonus: Any pairing or recipe tips for people trying your sauces for the first time?
All of these are good on wings. And if you want the best wings possible, dry brine them with salt, aluminum free baking powder, and seasoning (try my Bayou!). A 12 hour dry brine should be enough too get crispy wings out of the oven, and I recommend baking at 350-375 until they are at least 180F (I frequently go to 200F). And if you want to fry, bake them to 165 degrees first. Trust me. Crispy and fully cooked every time, and the meat will fall off in your mouth.
Origin Trade Goods is proof that great flavor comes from passion, craft, and a willingness to do things the hard (and right) way. Tom Hull’s sauces aren’t just condiments, they’re the result of a chef’s journey, family roots, and a desire to make food fun again for everyone at the table.
Whether you’re a spice fiend or a BBQ dabbler, Origin Trade Goods’ small-batch sauces are a shortcut to better meals and bolder stories. So go ahead, try Delta Queen on your next batch of wings, or put Queen & Crescent in your kitchen rotation. Your taste buds (and your guests) will thank you.
