THE STORY BEHIND THE SAUCE
A Family Recipe, Forged in Fire
Torcatha began with a 40-year-old family recipe, passed down from father to son and perfected in a Texas firehouse. Today, it’s more than an inspiring story; it’s the best BBQ sauce on the market. Whether you’re saucing up ribs, pulled pork, burgers, or wings Torcatha brings depth, balance, and heritage to every bottle.
Our core values aren’t just words. They’re the standard we live by and the mindset we share with others.
STRENGTH
The resilience to overcome obstacles, stand firm under pressure, and build something meaningful that lasts.
COURAGE
The willingness to take bold steps, face challenges head-on, and lead with purpose.
DISCIPLINE
The daily commitment to excellence—the consistency, focus, and grit that turn good into great.
HONOR
A deep respect for where we come from and who we represent. We honor our family, our firehouse, and every customer who joins the Torcatha journey.
LEGACY
We’re not just building a brand—we’re finishing what my dad started. Torcatha is about creating something that outlives us, rooted in tradition and driven by purpose.
The resilience to overcome obstacles, stand firm under pressure, and build something meaningful that lasts.
The willingness to take bold steps, face challenges head-on, and lead with purpose.
The daily commitment to excellence—the consistency, focus, and grit that turn good into great.
A deep respect for where we come from and who we represent. We honor our family, our firehouse, and every customer who joins the Torcatha journey.
We’re not just building a brand—we’re finishing what my dad started. Torcatha is about creating something that outlives us, rooted in tradition and driven by purpose.
Our History
Our roots run deep, back to a Texas firehouse, where a bold family recipe earned a permanent place at the table. Refined over years of cookouts, competitions, and shared meals, it’s grown into a craft BBQ sauce brand trusted by pitmasters, chefs, and families across the U.S. and Europe.
Original Recipe
In the 1980's, David McCulley’s father, Randy, created a new BBQ sauce that stood out for its depth and balance. The sauce was made in the family kitchen, refined over time, and became a staple at family gatherings. Passed from father to son, this recipe set the foundation for what would become Torcatha. It started with flavor, but it was always about more than food. It was about passing along a legacy of connection, relationship, and Scottish heritage with bold Texas flavor.
Firehouse Favorite
By 2014, David began bringing the sauce to his San Antonio firehouse, where it quickly became a crew favorite. Used on brisket, ribs, wings, and pulled pork, it earned a reputation for bold flavor that stood up to serious heat. The firefighters' approval wasn’t just flattering. It marked the first time the sauce proved itself outside the family. Something bigger was starting to take shape.
Brand Launch
In 2023, Torcatha moved from small batches to commercial production with the help of a co-packer. The brand officially launched online and at local events, introducing the Battle Boar identity to the public. What started as a family recipe now had a name, a mission, and a plan. Torcatha was no longer just a sauce. It was a business built to grow.
First Steps
Torcatha officially became a business. The first bottle was sold to a neighbor in May, and by the end of the year, the brand had launched both online and in person at the New Braunfels Farmers Market.
From Recipe to Product
This month marked a pivotal moment—the first 1,000 bottles rolled off the line at our co-packaging facility, New Caanan Farms. Seeing our bottles on the production line sparked excitement and anticipation about the brand’s possibilities. Torcatha was no longer just a recipe; it was a product ready to grace tables across the region.
Our Restauraunt Debut
That same month, we made our restaurant debut as Wing of the Week at Cover 3. This was a crucial step for our business. As the sauce was starting to gain recognition in the culinary space, customers could now try the sauce in a remarkable dining experience. The roots were planted. The future was ignited.
A New Spicy Sauce
Spìosrach, our spicy variety, hit the scene—giving both newcomers and devoted fans a fierier way to experience Torcatha. Translating to “spicy” in Scottish, this tantalizing variant brought an extra kick while crafted with the same rich blend of premium ingredients customers adored from our original sauce
Our First Of Many Awards
The brand began receiving broader recognition. Our original BBQ sauce claimed 1st place at the International Flavor Awards in the Grilling Sauce Category. Torcatha was thrilled to be recognized by a premiere culinary competition and to have the opportunity to showcase our brand. This was the first of many awards to come, and we were grateful for the recognition of our commitment to building a legacy of delectable sauces.
More Recognition For The Brand
At ZestFest, the most prestigious blind taste testing competition in the fiery food industry, the newly refined Spìosrach dominated with 2nd place in Hot BBQ Sauce and received the People's Preference Award. Our branding earned a Golden Chile for Best Logo. Not only was Torcatha gaining acclaim, but it was also turning heads with its eye-catching packaging.
Torcatha On The Shelves
As the summer heat set in, things began heating up for the Torcatha brand. In July, Torcatha landed its first retail placement at The Pullman Market in San Antonio, Texas. Texans could finally grab a bottle off the shelf and enjoy Torcatha in their home-cooked recipes. This was an essential milestone for Torcatha, providing families with an opportunity to enjoy the sauce the way it was in the 1980s.
A Showcase Of Spice
Also in July, we returned to Cover 3 as Wing of the Week—this time showcasing Spìosrach's bold heat. Again, gatherings of restaurant-goers could enjoy the Torcatha brand in one of their favorite dining experiences—with the heat kicked up a notch!
Our Global Debut
The success of the brand continued into the fall of 2024. Torcatha made its global debut in Paris at Gourmet Selection as part of the Made in Texas booth. Torcatha was being introduced to an international audience. The sauce had crossed oceans, but the heart behind it remained unchanged.
Officially Trademarked!
Torcatha’s trademark registration was officially recognized, and we celebrated this tremendous milestone for our brand. Trademark registration for a new brand is essential, and we knew the protections and opportunities it would provide would pave the way for future growth.
A Michelin Star Chef & A Texas BBQ Sauce
October also brought more awards and wider recognition. On October 19th, Torcatha was featured on a croissant-brisket bite at SIAL Paris by Michelin-starred chef Jean-Luc Royere.This international recognition blew us away! It’s no small thing to have our Scottish-inspired Texas-born BBQ brought all the way to France, and featured in a Michelin-starred chef’s repertoire.
The Awards Kept Rolling In
Two days later, Torcatha’s original sauce won yet another award at the Spicy Flavor Awards for the best Medium BBQ sauce category. 2024 was a year of expansion, recognition, and connection. Our hard work, commitment to building the legacy of the Battle Boar, and dedication were paying off. We looked forward to all that 2025 would bring.
Original Recipe
In the 1980's, David McCulley’s father, Randy, created a new BBQ sauce that stood out for its depth and balance. The sauce was made in the family kitchen, refined over time, and became a staple at family gatherings. Passed from father to son, this recipe set the foundation for what would become Torcatha. It started with flavor, but it was always about more than food. It was about passing along a legacy of connection, relationship, and Scottish heritage with bold Texas flavor.
Firehouse Favorite
By 2014, David began bringing the sauce to his San Antonio firehouse, where it quickly became a crew favorite. Used on brisket, ribs, wings, and pulled pork, it earned a reputation for bold flavor that stood up to serious heat. The firefighters' approval wasn’t just flattering. It marked the first time the sauce proved itself outside the family. Something bigger was starting to take shape.
Brand Launch
In 2023, Torcatha moved from small batches to commercial production with the help of a co-packer. The brand officially launched online and at local events, introducing the Battle Boar identity to the public. What started as a family recipe now had a name, a mission, and a plan. Torcatha was no longer just a sauce. It was a business built to grow.
First Steps
Torcatha officially became a business. The first bottle was sold to a neighbor in May, and by the end of the year, the brand had launched both online and in person at the New Braunfels Farmers Market.
From Recipe to Product
This month marked a pivotal moment—the first 1,000 bottles rolled off the line at our co-packaging facility, New Caanan Farms. Seeing our bottles on the production line sparked excitement and anticipation about the brand’s possibilities. Torcatha was no longer just a recipe; it was a product ready to grace tables across the region.
Our Restauraunt Debut
That same month, we made our restaurant debut as Wing of the Week at Cover 3. This was a crucial step for our business. As the sauce was starting to gain recognition in the culinary space, customers could now try the sauce in a remarkable dining experience. The roots were planted. The future was ignited.
A New Spicy Sauce
Spìosrach, our spicy variety, hit the scene—giving both newcomers and devoted fans a fierier way to experience Torcatha. Translating to “spicy” in Scottish, this tantalizing variant brought an extra kick while crafted with the same rich blend of premium ingredients customers adored from our original sauce
Our First Of Many Awards
The brand began receiving broader recognition. Our original BBQ sauce claimed 1st place at the International Flavor Awards in the Grilling Sauce Category. Torcatha was thrilled to be recognized by a premiere culinary competition and to have the opportunity to showcase our brand. This was the first of many awards to come, and we were grateful for the recognition of our commitment to building a legacy of delectable sauces.
More Recognition For The Brand
At ZestFest, the most prestigious blind taste testing competition in the fiery food industry, the newly refined Spìosrach dominated with 2nd place in Hot BBQ Sauce and received the People's Preference Award. Our branding earned a Golden Chile for Best Logo. Not only was Torcatha gaining acclaim, but it was also turning heads with its eye-catching packaging.
Torcatha On The Shelves
As the summer heat set in, things began heating up for the Torcatha brand. In July, Torcatha landed its first retail placement at The Pullman Market in San Antonio, Texas. Texans could finally grab a bottle off the shelf and enjoy Torcatha in their home-cooked recipes. This was an essential milestone for Torcatha, providing families with an opportunity to enjoy the sauce the way it was in the 1980s.
A Showcase Of Spice
Also in July, we returned to Cover 3 as Wing of the Week—this time showcasing Spìosrach's bold heat. Again, gatherings of restaurant-goers could enjoy the Torcatha brand in one of their favorite dining experiences—with the heat kicked up a notch!
Our Global Debut
The success of the brand continued into the fall of 2024. Torcatha made its global debut in Paris at Gourmet Selection as part of the Made in Texas booth. Torcatha was being introduced to an international audience. The sauce had crossed oceans, but the heart behind it remained unchanged.
Officially Trademarked!
Torcatha’s trademark registration was officially recognized, and we celebrated this tremendous milestone for our brand. Trademark registration for a new brand is essential, and we knew the protections and opportunities it would provide would pave the way for future growth.
A Michelin Star Chef & A Texas BBQ Sauce
October also brought more awards and wider recognition. On October 19th, Torcatha was featured on a croissant-brisket bite at SIAL Paris by Michelin-starred chef Jean-Luc Royere.This international recognition blew us away! It’s no small thing to have our Scottish-inspired Texas-born BBQ brought all the way to France, and featured in a Michelin-starred chef’s repertoire.
The Awards Kept Rolling In
Two days later, Torcatha’s original sauce won yet another award at the Spicy Flavor Awards for the best Medium BBQ sauce category. 2024 was a year of expansion, recognition, and connection. Our hard work, commitment to building the legacy of the Battle Boar, and dedication were paying off. We looked forward to all that 2025 would bring.
Building the Battle Boar Legacy
In 2025, Torcatha expanded its reach, refined its presence, and brought new products to life.
We hit the ground running in January 2025 with our first retail shelf placement in France at La Cave Manager, solidifying our international presence. Europeans could now buy Torcatha to elevate their meals.
Gaining International Attention
Later that month, chefs Jean-Luc Royere and Oralia Perez crafted brisket croissants and signature dishes with Torcatha at Sirha Lyon—the world's premier Food Service and Hospitality event. Watching some of the world’s best chefs incorporate our firefighter-owned, award-winning Scottish-influenced BBQ sauce into their creations was nothing short of incredible. This also opened some unexpected doors. Because of Sirha Lyon, we were now working to get Torcatha into restaurants across France—so the world could experience BBQ the way it was meant to be.
Back To Back Wins!
The spring brought more recognition, and ZestFest became a Torcatha showcase, expanding Torcatha’s reward repertoire from the previous year. The original sauce won 1st place Golden Chile for Medium BBQ Sauce and 1st place for Mild/Medium Wing Sauce. Spìosrach claimed 1st place People's Preference BBQ Sauce (back-to-back champion), 2nd place Hot BBQ Sauce, and 3rd place Medium BBQ Sauce. Our branding? Another 1st place Golden Chile for marketing logo—and another back-to-back win!
International Flavor Award
Spìosrach's winning streak continued with the International Flavor Award for Spicy Grilling Sauce at the Artisan Flave Awards. Winning twice at this acclaimed competition solidified Torcatha’s presence as an elevated sauce, and we were again grateful for the opportunity to have our brand recognition spread even further.
Expanding Our Market With The Go Texan Mega Grant
Torcatha has always been a brand built on excellence and relationships, which is why we were thrilled to receive a personal call from Texas Agricultural Commissioner Sid Miller with the good news that Torcatha had been awarded the Go Texan Mega Grant for the maximum amount. This grant enabled Torcatha to hire a marketing team, craft a new website, and expand our market deeper into Europe. This grant was a massive boost to the Torcatha brand, and we were grateful!
Watch a short video of Dave announcing the Go Texan Mega Grant.
From Texas To The Coast Of Southern France
Just a week later, our reach into France continued as we received the news that La Reine Jeanne, a beach restaurant in southern France, featured Torcatha Spìosrach on their dish, Croissant du Boucher (croissant on top of brisket, diced onions, and spicy Torcatha BBQ Sauce). It’s no small feat that our Scottish-inspired, Texas-formulated BBQ sauce was being enjoyed on the French Riviera.
Growth Demands A Team
As we projected expansion into new markets, Torcatha needed more personnel. The growth demanded a team to keep moving the brand forward. At the beginning of August, we hired our first employee, Joe Klemczewski, as the Director of Consumer Engagement. Joe’s excellence in connecting with consumers built on the foundation of trust we had established in the sauce space.
A Dedicated Employee For Farmer's Markets
In late August, we hired our second employee. Drew Vino joined the team as Market Associate, bringing Torcatha to farmers' markets every weekend. Drew was essential to continuing to build the brand, as he connected with people, shared our story, and helped grow the number of Torcatha enthusiasts, locally.
Connections For The Future Of Torcatha
Following the success of the previous year, we traveled to France for Gourmet Selection and were the only North American brand at the show. With our own booth, we forged powerful connections with distributors, buyers, gourmet shops, and butcher shops across Europe and Africa. Even the attaché to the US Embassy in Paris stopped by!
A Third Flavor Is Born
We began production on a third product at the end of September, which opened doors for the Torcatha brand in Europe and Mexico. Cullach Beag, a Mild BBQ sauce, was made available to consumers. The newest member of our BBQ line was crafted for those who want the bold Torcatha flavor with a gentler ember of heat.
Passing On The Legacy With A Dream Fulfilled
The production of Cullach Beag finished just in time to take it to the Texas State Fair, fulfilling a lifelong dream of Randy McCulley, whose recipe sparked Torcatha. Decades in the making, this milestone honored his legacy. Our Scottish heritage with bold Texas flavor was represented in his honor at the Texas State Fair, as we continue to pass along his legacy through the Torcatha brand.
Building the Battle Boar Legacy
In 2025, Torcatha expanded its reach, refined its presence, and brought new products to life.
We hit the ground running in January 2025 with our first retail shelf placement in France at La Cave Manager, solidifying our international presence. Europeans could now buy Torcatha to elevate their meals.
Gaining International Attention
Later that month, chefs Jean-Luc Royere and Oralia Perez crafted brisket croissants and signature dishes with Torcatha at Sirha Lyon—the world's premier Food Service and Hospitality event. Watching some of the world’s best chefs incorporate our firefighter-owned, award-winning Scottish-influenced BBQ sauce into their creations was nothing short of incredible. This also opened some unexpected doors. Because of Sirha Lyon, we were now working to get Torcatha into restaurants across France—so the world could experience BBQ the way it was meant to be.
Back To Back Wins!
The spring brought more recognition, and ZestFest became a Torcatha showcase, expanding Torcatha’s reward repertoire from the previous year. The original sauce won 1st place Golden Chile for Medium BBQ Sauce and 1st place for Mild/Medium Wing Sauce. Spìosrach claimed 1st place People's Preference BBQ Sauce (back-to-back champion), 2nd place Hot BBQ Sauce, and 3rd place Medium BBQ Sauce. Our branding? Another 1st place Golden Chile for marketing logo—and another back-to-back win!
International Flavor Award
Spìosrach's winning streak continued with the International Flavor Award for Spicy Grilling Sauce at the Artisan Flave Awards. Winning twice at this acclaimed competition solidified Torcatha’s presence as an elevated sauce, and we were again grateful for the opportunity to have our brand recognition spread even further.
Expanding Our Market With The Go Texan Mega Grant
Torcatha has always been a brand built on excellence and relationships, which is why we were thrilled to receive a personal call from Texas Agricultural Commissioner Sid Miller with the good news that Torcatha had been awarded the Go Texan Mega Grant for the maximum amount. This grant enabled Torcatha to hire a marketing team, craft a new website, and expand our market deeper into Europe. This grant was a massive boost to the Torcatha brand, and we were grateful!
Watch a short video of Dave announcing the Go Texan Mega Grant.
From Texas To The Coast Of Southern France
Just a week later, our reach into France continued as we received the news that La Reine Jeanne, a beach restaurant in southern France, featured Torcatha Spìosrach on their dish, Croissant du Boucher (croissant on top of brisket, diced onions, and spicy Torcatha BBQ Sauce). It’s no small feat that our Scottish-inspired, Texas-formulated BBQ sauce was being enjoyed on the French Riviera.
Growth Demands A Team
As we projected expansion into new markets, Torcatha needed more personnel. The growth demanded a team to keep moving the brand forward. At the beginning of August, we hired our first employee, Joe Klemczewski, as the Director of Consumer Engagement. Joe’s excellence in connecting with consumers built on the foundation of trust we had established in the sauce space.
A Dedicated Employee For Farmer's Markets
In late August, we hired our second employee. Drew Vino joined the team as Market Associate, bringing Torcatha to farmers' markets every weekend. Drew was essential to continuing to build the brand, as he connected with people, shared our story, and helped grow the number of Torcatha enthusiasts, locally.
Connections For The Future Of Torcatha
Following the success of the previous year, we traveled to France for Gourmet Selection and were the only North American brand at the show. With our own booth, we forged powerful connections with distributors, buyers, gourmet shops, and butcher shops across Europe and Africa. Even the attaché to the US Embassy in Paris stopped by!
A Third Flavor Is Born
We began production on a third product at the end of September, which opened doors for the Torcatha brand in Europe and Mexico. Cullach Beag, a Mild BBQ sauce, was made available to consumers. The newest member of our BBQ line was crafted for those who want the bold Torcatha flavor with a gentler ember of heat.
Passing On The Legacy With A Dream Fulfilled
The production of Cullach Beag finished just in time to take it to the Texas State Fair, fulfilling a lifelong dream of Randy McCulley, whose recipe sparked Torcatha. Decades in the making, this milestone honored his legacy. Our Scottish heritage with bold Texas flavor was represented in his honor at the Texas State Fair, as we continue to pass along his legacy through the Torcatha brand.
The People behind the Sauce
The Torcatha team is built like the brand itself. Driven by grit, grounded in family, and fueled by purpose. From firehouse roots to global shelves, every member plays a hands-on role in carrying the Battle Boar legacy forward. This isn’t just a company. It’s a crew that shows up, gets it done, and lives the values behind the sauce.
MEET THE TEAMWhere to Find Us
What started in Texas has now earned recognition around the world. Torcatha’s firehouse-crafted flavors have taken home top honors at international competitions, proving that the best barbecue sauce doesn’t just stay local.
