THE SPICY HISTORY OF TABASCO STORY SARAH COTTTRELL PHOTOS JERRY COTTTRELL
How Tabasco Got Its Start The story of Tabasco sauce kicks off back in the mid-1800s on Avery Island, Louisiana. This is where Edmund McIlhenny, a banker who decided he was better off making hot sauce, planted some special pepper seeds. These seeds, thought to have come from Mexico or Central America, thrived in the rich soil and warm weather of Avery Island—a spot that turned out to be perfect for growing peppers. In 1868, McIlhenny whipped up his first batch of what we now know as Tabasco. He mashed the peppers, mixed them with salt from Avery Island, and let the whole thing age in wooden barrels for 30 days. Nowadays, they age that pepper mash for three years in white oak barrels, letting the flavors get nice and rich. After that, the mash gets blended with highquality vinegar, aged a bit more, and strained into that famous sauce we all know and love. Growing Pains and Global Fame Word about McIlhenny’s hot sauce spread fast, and pretty soon, it wasn’t just folks in Louisiana who were hooked. By the late 1800s, Tabasco was making its way across the ocean to Europe, becoming a go-to condiment all over the place. Over the years, the McIlhenny family kept perfecting their process, making sure every bottle of Tabasco tasted just right. These days, you can find Tabasco in over 195 countries, labeled in 36 languages, with nine different varieties to choose from—each one bringing its own kick.