Eating "zesty" goes back a long way in our family. My one-legged grandfather, Nigel Flint, was born and raised in the territory of New Mexico in the late 1800's. When I was growing up in LA (Lower Alabama), he was widely regarded as a chile pepper aficionado. 
On the other side of the family, my father Guy Cooper, coming from the environs of north Florida and the Gulf of Mexico, leaned more toward the cayenne varieties of these addictive fruits. He showed me many ways to season "zesty". I have had opportunity through Air Force and other travels, to enjoy many types of peppers worldwide.

Some, in their raw state, are just too hot for me! But in creating Mile High Hot Sauce , heat was not the objective. FLAVOR WAS!! Although many types of peppers are very good by themselves or combined with others, my favorite types are Jalapeño. Not the hottest or mildest but the flavor is tops for me, especially when picked just as they turn red! 

Since we were putting up several hundred bottles a year and mostly giving it away, we were then getting a lot of agreement from many others about just how good Mile High really was. I've kept good records on just about every aspect of this hot sauce operation so now that the clamor to go commercial has overwhelmed us; we are ready. 

So, there we were in 2002. Best hybrid jalapeño seed source on the planet (secret), raised in modern hydroponic greenhouse, grown on acres of rich North Carolina soil, hand picked when "just right" red, combined with natural ingredients, and processed-bottled in a modern/government approved facility. It was time to spread our wings and fly Mile High Hot Sauce into the dogfight of competition with the vast array of hot sauces already on the market.

How's she handling? She's going straight up at Mach-3.