In 1893, it is said that Popie Devillier developed his legendary hot sauce Hotter’n Hell. At age 13, the native of France decided to seek his fortune as a lumberjack in the Louisiana Territory.
According to his late great-grandson, Kent Cashio, Popie Devillier (“Popie” was a name usually given to a Cajun grandfather by his grandson), became a cook for a lumber camp, taught the ropes by a French cook and a Choctaw Indian assistant.
The Popie’s Hotter’n Hell recipe was passed down the Cashio family tree for more than 90 years. It launched commercially to great acclaim in 1992. The sauce, endeared by the lumberjacks of the former French-owned Louisiana Territory, was introduced to the public as Popie’s Hotter’n Hell Sauce and sold in major retailers like Wal-Mart and Sam’s Club nationwide.
Popie’s Hot Sauce, rich in history and flavor, was technically created before the Tabasco brand sauce. Popie’s has become a part of culinary history and is included in the books “The Hot Sauce Bible” and “The History of U.S. Commercial Hot Sauces.” During its original market run in the early ‘90s, it outsold even ketchup 5 to 1 in the Southeast region.
Popie’s unique heritage and flavor gives it a character unlike any other hot sauce. It’s more than a hot sauce. It’s a flavor enhancement with a delicate and carefully crafted blend of all natural ingredients and absolutely no preservatives.