Behind the scenes on Avery Island

As many of you know, I like it hot - food, cars, girls...pretty much everything. So, it's a natural that I now take you on a behind the scenes look at the most legendary hot sauce in the world - Tabasco.

We spent the better part of the day learning the intricacies of the world's most beloved hot sauce. After a day of debauchery in New Orleans it was welcomed. I won't go into all of the details here but you can find out all of the information you need along with some great images all packaged nicely in a coffee table book called Tabasco: An Illustrated History (http://www.amazon.com/Tabasco-Illustrated-Shane-K-Bernard/dp/0979780802/ref=sr_1_1?ie=UTF8&s=books&qid=1202365316&sr=8-1)

Our first stop on 'the Island' (sounds like an episode of LOST) was the Tabasco Deli. This is a quaint little store that sells items and supplies for the people that live on the island. They also make a killer boudin po-boy...or two. If Hurley had access to Dharma boudin I'm guessing he'd never want to leave the island.

After we were sufficiently fueled up, it was time to go deep into Tabasco land...

Our first stop was to the Mash Warehouse - Ground Zero for the red stuff.

Our first Tabasco guru was Hamilton. A kind man who has literally worked at Tabasco longer than I've been alive. They first harvest the tabasco peppers and turn them into a bright red mash (with a small amount of salt). That mash is then stored for 3 years in these whiskey barrels and allowed to ferment. Afterwards, some vinegar and salt is added and that is your basic process. Believe me, it is much much more detailed than that but I will spare you the 4 hour instructional here - blogger is far too slow to upload. Buy the book instead. We were fortunate enough to actually be able to sample some of the pepper mash from one of the barrels which was undergoing the fermentation process. It's' AMAZING. I almost think they should make a reserve sauce sans vinegar which is directly derived from this mash. It is killer tasty.

After Hamilton regaled us with information on the process and why they salt the barrel tops, etc it was on to meet with our second Tabasco guru Shane. He handles the historical and archival element relating to the sauce and everyone involved with it.

We got to see a number of unique items that are tucked away into the archives. Letters, prototypes, historical bottles, wartime items and the like including the special bottles which are used in such presidentail stalwarts as the White House and Air Force One.

It was truly a unique opportunity. Damn that mash tastes good!

Special thanks to Shane and Shannon for arranging this.