{"title":"McIlhenny","description":null,"products":[{"product_id":"mcilhenny-co-tabasco-pepper-sauce-2oz","title":"McIlhenny Co. Tabasco Pepper Sauce 2OZ","description":"\u003cp\u003e\u003cstrong\u003eMcIlhenny Co. Tabasco Pepper Sauce 2OZ\u003c\/strong\u003e is a barrel-aged Louisiana hot sauce and indispensable back-bar staple, bottled at 2 oz with 0% ABV. Made from just three ingredients — aged red peppers, distilled vinegar, and salt — this iconic condiment has been a cornerstone of cocktail culture since its creation on Avery Island, Louisiana, in 1868. Its compact format is tailor-made for bar caddies and portable cocktail kits.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 0% (Non-Alcoholic Condiment)  |  Origin: Avery Island, Louisiana, USA  |  Barrel-Aged Up to 3 Years  |  Producer: McIlhenny Company\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMcIlhenny Company was founded in 1868 by Edmund McIlhenny on Avery Island, a salt dome formation in Louisiana's Iberia Parish. The production process has remained remarkably consistent for over 150 years: Tabasco peppers are hand-picked at peak ripeness — each tested against a small red-painted wooden dowel called \u003cem\u003ele petit bâton rouge\u003c\/em\u003e to verify the precise shade of red. The pepper mash is then combined with Avery Island salt and aged in white oak barrels for up to three years before being blended with distilled vinegar, strained, and bottled. The barrel-aging step is what separates Tabasco from most mainstream hot sauces and contributes to its distinctively fermented, pungent character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Sharp vinegar leads immediately, followed by a distinct pungent chile pepper note. There is a subtle earthiness beneath from the oak-barrel fermentation process.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Vinegar hits first on the palate, bright and acidic. Mid-palate, the capsaicin heat builds steadily — rated between 2,500 and 5,000 Scoville Heat Units — accompanied by a clean saltiness. The flavor is concentrated and intense; a few dashes deliver significant impact.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The heat produces a tingle across the tongue and lips that dissipates relatively quickly compared to hotter sauces. A lingering vinegar tang and peppery warmth remain briefly before fading cleanly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Use Tabasco Pepper Sauce\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA few dashes directly into a mixing glass or shaker is the standard bartender's approach — the concentrated heat and acidity integrate easily into liquid without altering texture. \u003cstrong\u003eBloody Mary:\u003c\/strong\u003e The single most iconic use; Tabasco's vinegar backbone and clean heat cut through tomato juice and vodka without muddying the drink. \u003cstrong\u003eMichelada:\u003c\/strong\u003e The acidity and salt complement beer, lime, and Clamato in this Mexican classic. \u003cstrong\u003eOyster Shooter:\u003c\/strong\u003e A dash of Tabasco in a vodka-and-oyster-liquor shooter is a time-honored pairing, where the sauce's bright heat highlights briny shellfish flavors.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStocking a home bar with essential cocktail ingredients\u003c\/li\u003e\n\u003cli\u003eBuilding a portable Bloody Mary kit for tailgates or brunches\u003c\/li\u003e\n\u003cli\u003eAdding controlled heat to savory cocktails and shooters\u003c\/li\u003e\n\u003cli\u003eGifting to a cocktail enthusiast assembling a bar caddy\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Tabasco Pepper Sauce taste like?\u003c\/strong\u003e Tabasco is sharply vinegar-forward with moderate capsaicin heat (2,500–5,000 SHU) and clean saltiness, delivering concentrated pungency from barrel-aged red peppers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Tabasco compare to Frank's RedHot?\u003c\/strong\u003e Frank's RedHot uses aged cayenne peppers and includes garlic powder, producing a milder, more savory profile at roughly 450 SHU. Tabasco is hotter, more vinegar-driven, and contains no garlic — making it a sharper, more versatile cocktail ingredient.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Tabasco good for cocktails?\u003c\/strong\u003e Tabasco is one of the most widely used hot sauces behind professional bars, prized because its thin consistency and high acidity blend seamlessly into drinks without adding pulp or sediment.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Tabasco made?\u003c\/strong\u003e Tabasco Pepper Sauce is produced exclusively on Avery Island, Louisiana, by the McIlhenny Company, which has operated from the same location since 1868.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Tabasco?\u003c\/strong\u003e Raw oysters benefit from Tabasco's acidity cutting through their brine. Scrambled eggs and omelets gain brightness without heaviness. Gumbo and jambalaya welcome the vinegar heat as a finishing condiment. Ceviche-style preparations pair naturally with its citrus-like tang. Pizza — particularly cheese-heavy slices — is lifted by the clean acidity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Tabasco come in?\u003c\/strong\u003e Tabasco Pepper Sauce is available in multiple sizes including 2 oz, 5 oz, and 12 oz bottles, as well as miniature single-serve packets and larger foodservice formats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Tabasco worth the price?\u003c\/strong\u003e Tabasco positions as an accessible, everyday bar essential; the 2 oz bottle is among the most affordable cocktail ingredients available, and its concentrated potency means a single bottle lasts through dozens of drinks.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Tabasco?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat distinguishes Tabasco from the hundreds of hot sauces on the market is its barrel-aging process — few competitors age pepper mash in oak for up to three years. That extended fermentation produces a depth and complexity that flat, unaged hot sauces simply lack, which is precisely why bartenders worldwide reach for it over alternatives. The 2 oz format is purpose-built for bar use: small enough to sit in a garnish caddy, pour cleanly from its narrow neck, and deliver precise dashes without over-seasoning. After more than 150 years of continuous production using the same three-ingredient recipe on the same Louisiana island, Tabasco remains the benchmark hot sauce in professional cocktail service.\u003c\/p\u003e","brand":"McIlhenny","offers":[{"title":"Default Title","offer_id":44837706006697,"sku":"155","price":3.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Tabasco-Pepper-Sauce__54316.jpg?v=1730491338"}],"url":"https:\/\/theliquorbarn.com\/collections\/mcilhenny.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}