Bottling
HAND-INSPECTED. EVERY BOTTLE.
Our bottling crew runs two shifts a day, six days a week. Every cap is checked. Every label is straight. Every bottle leaves the barn earned.
Est. 1894 · Black Mountain, NC
FIVE GENERATIONS.
ONE HOT SAUCE.
The Williamson family has grown cayenne and bottled small-batch hot sauce on the same patch of North Carolina mountainside since President Cleveland's second term. We've been through two world wars, the Depression, and every kind of weather a mountain can throw at a man. The sauce has not changed.
131
Years in business
400
Acres of cayenne
2.4M
Bottles per year
47
Countries shipped to
The Kaniac Family
A FAMILY THAT FEEDS
THOUSANDS — ONE BOTTLE
AT A TIME.
Kaniac was started by Obediah Williamson in a one-room smokehouse at the foot of Black Mountain. He had a wife, six children, and a single iron kettle. By 1912 the kettle had become a copper still. By 1947 the still had become a barn. Today, that same barn — patched and proud — anchors a 400-acre operation that supplies grocers, butchers, taquerías, steakhouses, and barbecue joints in 47 countries.
We have a deep and diverse base of partners — from corner stores that have carried us for sixty years to chains that ordered their first pallet last week. Every one of them gets the same sauce, made the same way: slow-fermented Williamson cayennes, sea salt, aged white vinegar, and a closely-held blend of garlic and herbs.
We are proud to be a family business. We always will be.
The Original Barn · Built 1903
The Operation Today
FROM FIELD TO LOADING DOCK.
A high-performance, vertically integrated farm and bottling operation — run by the same family that started it.
Shipping
ON TIME. FULL PALLETS. NO EXCUSES.
We ship more than two million bottles a year out of our Black Mountain dock. Our customers count on us. We don't miss.
GOT A QUESTION FOR THE FAMILY?
Ask anything on our public board, or read what Grandma Mae has to say in the FAQ.