Sauce Contestant Entry Form

CONTEST JUDGING PROCESS:

• All entries MUST be produced in North Carolina. 
• All entries MUST have a professionally labeled bottle (ready for retail). 
• Each entry MUST be mailed in and submit their sauces, including the category sheet BEFORE August 2, 2025. 
• No entry will be accepted if "pepper extracts" are used in the ingredients. 
• The Entry Form should NOT be written on except when checking the correct category 
   (any writing on entry form will lead to disqualification.) 

 *All sauce samplings will be conducted under the strictest of standards using fair, impartial, and blind judging. All judging is done by the Vance-Granville Culinary Team and local Chefs.  SAUCE  ENTRY PROCESS: 

• Print & fill out the entry form (attached) for EACH bottled sauce, listing the category that sauce is to be judged. 
• Mail one (1) bottle of each sauce to be judged to the NC Hot Sauce Office, 300 Williamsboro St., Oxford, NC 27565 by AUGUST 2, 2025. 
• A cash prize of $500 will be given to each category Champion and medals will be awarded to the runner ups in each category. 
• Champions will receive a jpg "winner" seal in recognition of the sauce as a 2025 NC Sauce Contest Winner.

  In partnership with the Vance-Granville Community College Culinary Department - Sauces will be judged on the following:

• Heat Level
• Aroma
• Appearance
• Texture
• Taste
• Overall Impression