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Sauces and condiments from Avery Island, Louisiana, USA
Ripe red tabasco peppers are crushed with a little salt and aged for up to three years in used white-oak whiskey barrels capped with salt, while lactic bacteria and yeasts slowly sour the mash. The aged mash is then blended with distilled vinegar for up to 28 days, strained and bottled.
| Ripe red tabasco peppers | Hand-picked; seed comes from plants chosen in the field each year[mcilhenny-sauce] |
| Salt from Avery Islanda little | [mcilhenny-sauce][mcilhenny-guide] |
| Distilled vinegar | Blended in after ageing[mcilhenny-sauce][mcilhenny-barrels] |
Total time across the recorded steps: 3.1 years
What changes: Starting material: ripe red tabasco peppers picked by hand
Output: ripe tabasco peppers.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ripe red tabasco peppers are crushed with a little salt and aged for up to three years in used white-oak whiskey barrels capped with salt, while lactic bacteria and yeasts slowly sour the mash. The aged mash is then blended with distilled vinegar for up to 28 days, strained and bottled. Made in 6 steps over 3.1 years. The longest step, age in the barrel warehouse, takes up to 3 years (McIlhenny Company). Lactic acid bacteria and Yeasts, living alongside the lactic bacteria through the ferment do most of the fermenting.
| Main step | up to 3 yearsReported[mcilhenny-barrels][watts2018] | Age in the barrel warehouse |
|---|
Most fermented chilli sauces ferment for days or weeks. The Tabasco mash ages up to three years in wood under a salt cap, then is blended with distilled vinegar for up to 28 days. It uses only peppers, salt and vinegar, with no sugar or garlic.
In a study of a Louisiana red hot pepper mash, the pH fell as acid rose over 18 months. The salt cap seals the top of each barrel while letting gas out, and the finished sauce is blended with distilled vinegar.
Every number is labelled with how it is known. How this atlas is made
Edmund McIlhenny founded the company on Avery Island in 1868, sent out 658 bottles in 1869 and took a patent in 1870. Stoneware jars held the mash at first; by 1900 the company used only white-oak barrels.
