Chef Thomas Armstrong created his signature "Toms Bootleg BBQ Sauce" in 1997. He developed his recipe while employed at Rosalie's Cucina in Skaneateles, N.Y. as a Day Chef. The sauces ingredients have since changed. Armstrong no longer uses alcohol, and instead has found the same flavor in a combination of natural ingredients. Ingredients from France, Italy, Puerto Rico, Jamaica, England and South of the Border are brought together in the current blend. At first he used wine bottles for his sauce, and sold it out of the trunk of his car...hence the name "BOOTLEG."