TABASCO Pepper Sauce, 1er Pack (1 x 3.78 l)

Product Information

The answer to this question may depend on how long the sauce has been around, but many experts agree that Tabasco sauce does get better with age. Theriot explains:“While we do have strong brand recognition, you need to stay in front of consumers in so many different markets, which is why marketing is extremely important to Tabasco. Next, keep the bottle’s cap clean. Like is the case for most condiments, that area is where a gross layer of crust tends to form over time. To remove it, use a damp paper towel and then wipe the area dry. Sold in more than 185 countries and labelled in 22 languages, the hot pepper sauce hasn’t changed much since it was first produced in 1868 — it’s still run by the same family, uses the original recipe and has the same manufacturing base on Avery Island in Louisiana.

Tabasco sauce doesn’t easily go bad because its main ingredients ( vinegar, salt, and fermented tabasco peppers) make the sauce so acidic that it keeps any microorganisms from developing. Tabasco keep a close eye on food trends – another aspect that partners help with. Due to the nuances between markets, Tabasco encourages conversations about local areas and new ways or foods that will work with Tabasco in that individual area. Celebrating 150 years This petite 2 oz. bottle is great for portion control in the front of the house. Customers can simply remove the cap, add a few dashes to their dishes, and experience the unmistakable TABASCO® flavor they love!Despite the importance of marketing Theriot admits that Tabasco “spends more conservatively on advertising than you’d expect”. This is largely because the brand relies heavily on its distributor partners. Although Therriot and her team will provide global campaign ideas, distributors are responsible for selling and marketing within their region. The largest commercially available vessel of Tabasco sauce is a whole gallon normally marketed to food service outlets—but if you can get your hands on one for personal consumption, no one here’s going to judge you for it. 15. There’s Tabasco-flavored everything. The Original Red ranges from about 2500 to 5000 units on the Scoville scale, which measures the apparent heat of a substance. The habanero sauce throws hotter peppers into the mix, while the remaining varieties—chipotle, garlic, jalapeño, “sweet and spicy”—are all varying levels of mild. 10. Army rations wouldn’t be the same without it.

With approximately 150,000 visitors each year, it is also a tourist destination for Tabasco lovers across the world, providing culinary workshops, factory tours, and a Tabasco restaurant and gift shop.Betts Theriot, the head of international marketing at McIlhenny Company, the business behind the brand, explains how important history is to Tabasco:“We’ve had to modernise some of the facilities but the way that we make the product — by aging our pepper mash in oak barrels for three years before its bottled — is the same.”