When life hands you a wildfire, you make barbecue.
And hot sauce.
And Bloody Marys.
Or at least, that’s how it turned out for us. When Boulder’s Fourmile Fire sparked to a start in 2010, we had fifteen minutes to grab our pets and possessions and evacuate our hometown, the historic mining village of Gold Hill.
Upon our return ten days later, we catered a fundraiser to benefit fire victims and to celebrate the town’s re-opening. On the menu? Home-smoked pork and beef served with a made-from-scratch barbecue sauce, which we also bottled and sold at the gathering. Pleased with the reviews – and sensing the barbecue stars shifting into alignment – we founded Motherlode Provisions and began production of a barbecue sauce that the Rocky Mountain region could call its own.
Since our first days of inkjet-printed labels and a home kitchen that doubled as our culinary lab, the Motherlode Provisions product line has grown to include all-natural and preservative-free Rocky Mountain Style Barbecue Sauce, Sweet Honey Lavender Barbecue Sauce, Sweet & Smoky Barbecue Sauce, Motherlode Steak Sauce, Rocky Mountain Hot Sauce, and (appropriately) Wildfire Hot Sauce. Along the way, a product created on a whim has become our flagship offering: Motherlode Provisions Bloody Mary Mix. While all of our products have been met with enthusiasm from consumers and retailers, our Bloody Mary mix has ignited a particular passion and new loyalty that is as encouraging as it is flattering.
As we expand our distribution and ponder new products, our goals remain clear: create bold and rustic recipes whose flavors evoke the beauty of the Rocky Mountains, operate our business wisely and responsibly, and give back to the communities in which we do business. Which, of course, is exactly how this thing got started in the first place.
Motherlode's Bloody Mary mix has been exhibited at the Food & Wine Classic in Aspen for three summers and was named one of Colorado's top 25 food products by EdibleAspen magazine in 2012. It was featured in the VIP tent at the 2013 World Cup downhill ski races in Beaver Creek and again at the 2014 American Ski Classic in Vail.