Mary Smith building Tipsy Roo’s Barbecue Sauce in West Virginia

I talk with Mary Smith, the owner of Tipsy Roo’s Barbecue Sauce. She tells me their motto is simple: it’s not a barbecue until you get sauced. Their line of sauces includes the B.U.I Bourbon Sauce, the Plastered Peach with jalapeno and rum, and the Brew Berry with habanero and stout beer. Mary explains that the recipes come from time spent in the kitchen with friends, trying new flavors and having fun.

We talk about the upcoming Taste of Appalachia event on September 18th. The event will feature gift boxes filled with products sourced from across West Virginia. Mary says the boxes give people an alternative to generic gifts, with options that highlight Appalachian producers. Tipsy Roo’s sauces are included in many of the boxes, making it a way for her business to connect with more families during the holiday season.

Mary shares that Tipsy Roo’s started when she and her husband were stationed at Fort Campbell. They would make barbecue sauce for cookouts, and when they returned home to West Virginia, friends and family kept asking for extra jars. In 2020, they decided to make it official and launch the business as a veteran-owned brand. Five years later, they are part of a growing network of Appalachian entrepreneurs.

When I ask her what advice she would give her 2020 self, Mary says it is to do the uncomfortable things and not stay in the comfort zone. She believes growth comes from stepping into challenges and putting in the work. Before we wrap up, Mary shares where people can find more about Tipsy Roo’s on Facebook, Instagram, and tipsyroos.com, and she points to Advantage Valley and Faster WV for details about Taste of Appalachia.