Tabasco bloody mary mix

On this Wikipedia the language links are at the top of the page across from the article title. This article is about a condiment. Tabasco bloody mary mix the Mexican state, see Tabasco.

Although tabasco peppers were initially grown only on Avery Island, they are now primarily cultivated in Central America, South America and Africa. Note the cork-top bottle and diamond logo label, which is similar to those in use today. The story actually begins in the pre-Civil War era with a New Orleans plantation owner named Maunsel White, who was famous for the food served at his sumptuous dinner parties. White’s table no doubt groaned with the region’s varied fare—drawing inspiration from European, Caribbean, and Cajun sources—but one of his favorite sauces was of his own devising, made from a pepper named for its origins in the Mexican state of Tabasco.

Tabasco pepper mash aging in barrels on Avery Island, Louisiana. Originally all peppers used in Tabasco sauce were grown on Avery Island. Over time growers were selected throughout Louisiana to accommodate demand and during the 1960’s the company established farms in various Latin American countries. Following company tradition, peppers are picked by hand. After aging for up to three years, the mash is strained to remove skins and seeds. The resulting liquid is then mixed with distilled vinegar, stirred occasionally for a month, and then bottled as a finished sauce.