The one that started it all. Crisp Kirby cucumbers packed with fresh garlic, dill seed, black peppercorn, and red pepperflakes in a clean apple cider vinegar brine. Bold, tangy, with just enough heat to keep things interesting.

Pairs with: charcuterie boards, burgers, Bloody Marys, or straight from the jar.

Sweet heat in every spoonful. Red peppers and jalapenos — seeds and all from almost all — blended with white vinegar and apple juice, then set with pectin into a glossy, ruby jelly. The jalapeno seeds make all the difference.

Pairs with: cream cheese and crackers, grilled pork, brie, or spooned over vanilla ice cream.

A New Hampshire original. Dr. Pepper soda deep-cooked with ketchup, tomato paste, brown sugar, and a full rack of warm spices into a rich, smoky sauce that doesn't taste like anything you've had before. Complex, slightly sweet, slow on the heat.

Pairs with: ribs, pulled pork, grilled chicken, dipping sauce for fries.

The sweet-tangy pickle that belongs on everything. Kirby cucumbers salted down with onion for a guaranteed crunch, then packed with spice before covering in a golden brine sweetened with sugar and brightened with turmeric. Classic bread-and-butter in the flavor register, but with the Yes We Can! spice thread in every bite. Best after two to four weeks in the jar — if you can wait that long.

Pairs with sharp cheddar, pulled pork, or a grilled cheese. Couple with Whole Grain Mustard and Dr. Pepper BBQ Sauce from the Yes We Can! line.

Yellow and brown mustard seeds soaked overnight in apple cider vinegar, then stone-ground and layered with honey, brown sugar, and the same warm spice thread running through the whole Yes We Can! lineup. Rested four weeks before it leaves the kitchen — patience is the secret ingredient.

Pairs with: pretzel bites, charcuterie, roast chicken, ham sandwiches. Couple with our Dr. Pepper BBQ sauce.

Everything you love about my garlic dill pickle, rebuilt around a carrot. Same ACV brine, same garlic and dill seed and peppercorn aromatics — with Durham, New Hampshire honey added for a sweet-heat balance that makes these completely addictive. Brined whole as spears or chips so the texture stays satisfying.

Pairs with: charcuterie, grain bowls, Bloody Marys, tacos, or anywhere you'd add a pickle.

A bright, herby blend that enhances delicate fish without overpowering it. Bright, dill-forward, lemon-citrus profile built for the fish that deserves better than bottled seasoning.

Pairs with: Salmon, cod, tilapia, and halibut. A great choice for pan-searing, baking, or grilling. Flavors echo the Yes We Can! Garlic Dill Pickle - creating a seamless flavor story from the pan to the table.

A bold, smoky Texas-style rub built for low-and-slow brisket. Coarse black pepper and sea salt anchor the blend, with smoked paprika, garlic, and a touch of cayenne rounding out the bark. At the glaze stage, a brush of Dr. Pepper BBQ Sauce in the final hour builds a lacquered, sweet-smoke finish that makes the bark sing.

Pairs with: beef brisket, short ribs, smoked tri-tip. Use Yes We Can! Spiced Whole Grain Mustard as the binder before the rub to lock the crust with a quiet depth. Yes We Can! Hot Pepper Jelly or Seasonal Apple Bourbon Jam is a perfect glazed finish.

A warm, aromatic five-spice blend built for duck — hearkening a hunting lodge fireplace that tastes like it too. Earthy, fragrant, and complex without being fussy.

Pairs with: whole roasted duck, duck breast, game birds, and pork tenderloin. Apply as a dry rub 24 hours ahead for best results. Brush Yes We Can! Hot Pepper Jelly over the skin in the final minutes of roasting for a glossy, sweet-heat lacquer beautifully played against the five-spice depth. For a richer, more autumnal finish, the Seasonal Apple Bourbon Jam caramelizes into the skin for a finish that belongs on a fall table.

A sweet, smoky rub engineered to echo the cherry, vanilla, and caramel notes already living inside Yes We Can! Dr. Pepper BBQ Sauce — every layer of the cook speaks the same language. Brown sugar and smoked paprika anchor the sweetness. Cook low and slow, then finish over direct heat for a lacquered, caramelized crust that holds its edge.

Pairs with: ribs, pork shoulder, chicken thighs, burgers. The Yes We Can! Spiced Whole Grain mustard is the perfect binder on chicken and pork before the rub and a great spread for burgers. Yes We Can! Bread and Butter Pickles bring the essential sweet layer, while the Season Apple Bourbon Jam flips the script as a premium pork glaze.

A bright, tropical rub with citrus and mango notes that caramelize into a burnished, sun-kissed crust. Bold enough to carry the whole bird, delicate enough to let the natural flavor shine through.

Pairs with: chicken thighs, drumsticks, or spatchcocked whole chicken — the ultimate poultry rub. The seasonal Yes We Can! Pineapple and Apple Chutney makes a bright, fruit-forward side that echoes the rub's tropical notes. For the final finish, the upcoming seasonal Bourbon Peach BBQ Sauce caramelizes beautifully over the burnished crust.

An Egyptian-inspired nut and spice blend designed as a mezze centerpiece — not just a spice coating. Warm, aromatic, and layered with depth, it finds its natural home alongside Yes We Can! Pickled Hot Honey Carrots, the seasonal Sweet Heat Carrot Jam, and core line Hot Pepper Jelly.

Pairs with: charcuterie and mezze boards. Place Yes We Can! Pickled Hot Honey Carrots at the center — their sweet heat echoes the spice blend and anchors the spread. Stir a dash of the blend into good olive oil for a bread-dipping finish. Yes We Can! Hot Pepper Jelly sits alongside for heat on demand.

Cinnamon is the backbone — with Cardamom and clove building the aromatic complexity. Named for John's family name. The Dutch cookie spice — for John, for the part-Dutch heritage in his line, and for every December when the kitchen smells like speculaas. Warm, baking-forward, holiday-coded. Anise seed adds the faintly licorice note that makes speculaas distinctive with a slight peppery kick at the end.

Pairs with: Hot Pepper Jelly, seasonal Apple Bourbon Jam and Fig Balsamic Jam. At home on the cheese board, in a pie, fruit and the baseline of the Holiday Honey Pour.

John was just a baby when his parents were in a terrible car accident outside Madrid — their car rolled down a mountainside. When rescuers reached the wreckage, John was found unharmed, sleeping on his pillow. Spanish radio broadcast it as a "miracle in the mountain." Milagro is the Spanish word for miracle. This blend honors that night and the country that delivered John to us.. Sweet-paprika-driven with saffron, rosemary, and lemon-zest brightness. Mediterranean Spanish, particularly Andalusian. Milagro is sunny, sweet, and carries saffron as its signature note.

Pairs with: Pickled Hot Honey Carrots and Tapas, Hot Pepper Jelly, Spiced Whole Grain Mustard, Gary's Fresh Catch. Perfect for bread and oil or the backbone of Paella.

The blend built around regional New England flavors and the people, places, and traditions that define Seacoast life. For the neighbor who shows up every week- Gary. Gary lives across the street from my parents. Every week, he brings them lobster. He's been a steady, generous, wonderful neighbor — the kind of person who quietly makes a community work. This blend is for him. Built around tarragon — the classic French herb that defines lobster cookery — and rounded with the herbs from my Dover garden. Gary's Fresh Catch is the inaugural Signature Seacoast blend.

Pairs with: Garlic Dill Pickles, Spiced Whole Grain Mustard, Hot Pepper Jelly, Lobster Roll Mayo, Steamed Shellfish, Chowder, Salmon Glazes