Kentucky Rust Dust

In February 2021, I decided to elevate our family burgers with a special spice mix. What began as a simple experiment turned into a flavorful blend that we couldn't get enough of—we even had burgers five times that week! Realizing its potential, we discovered that this mix enhanced not just burgers but also steak, chicken, wings, fish, seafood, pork, brisket, soups, veggies, mac n' cheese, mashed potatoes, salads, and even popcorn. Our blend comes in varying heat levels: from mild to blazing hot with variations of Cayenne, Ghost, and Carolina Reaper peppers, available in 2.0 oz and 5 oz bottles. Kentucky Rust Dust became a kitchen essential in our house, replacing simple salt and pepper for more robust flavor! Leveraging my wife's home bakery, we began producing and selling the seasoning through direct sales and farmer's markets. By 2022, we had transitioned the bakery into a commercial establishment, adhering to all food safety regulations. We started with one name, but after discovering it was too similar to an existing brand, we brainstormed and came up with "Kentucky Rust Dust"—a name that reflects my Kentucky roots, our family name, and the fine, dusty texture of the seasoning. The logo design went through several iterations and is now in the final stages of trademark registration, with official approval expected soon. Over the last three years, we've experimented with packaging, pricing, and marketing, leading to a significant milestone in April 2023 when we transitioned to wholesale. This move increased our business tenfold in just eight months. By May 2024, we secured our first regional grocery chain, owned by the Houchens Group, with stores across Western Kentucky, and we’re aiming to expand further within their network. Year-to-date, our growth has already tripled compared to 2023. Leveraging my background in Industrial Automation, I'm cautious yet prepared for expansion. While I’m eager to scale up production, I'm holding off on major investments until contracts are secured. Once demand exceeds local capacity, we plan to move to co-packers to maintain quality while scaling. Continuous improvement is essential to us. In 2023, we upgraded packaging to foil induction seals, bought a couple small scale pieces of equipment to speed up production and reduce prices to become more competitive. Our product remains pure—no additives, no MSG—choosing to avoid chemical anti-caking agents despite the potential for clumping, to ensure our seasoning stays natural and free from harmful ingredients. Looking ahead, we're developing new blends, including a Mexican seasoning and a BBQ mix, and we hope to bring a snack mix to market someday, although these are still in R&D. We're committed to expanding our product line without sacrificing the quality that our customers have come to love.