First, it's a special variety of fully-aged red pepper. Then it's the process. The pepper mash is allowed to ferment and age for up to three years in white oak barrels, much like fine wine, and every batch is personally inspected for color and aroma by a member of the McIlhenny family before final production. This time-honored method assures the unique flavor of TABASCO^® Sauce, which is now recognized around the world.

And because TABASCO^® Sauce is highly concentrated and so rich in flavor, you use it more sparingly than other pepper sauces-so a bottle lasts a long time! (The average TABASCO^® sauce user consumes one two-ounce bottle in just short of one year.)