Tabasco sauce was first bottled commercially in 1868 by the McIlhenny Company.
Edmund McIlhenny developed the sauce after settling in Louisiana. The original formula used mashed Tabasco peppers, salt, and vinegar. The pepper mash was traditionally aged in oak barrels before being strained and blended with vinegar, producing the sharp, bright flavor associated with the brand.
The McIlhenny Company is based on Avery Island, a salt dome in Iberia Parish. Although the company is identified with Louisiana, peppers for modern production have been grown in multiple regions to maintain a reliable supply.
Tabasco sauce is often used as a finishing condiment rather than as the primary seasoning in a dish. It differs from Louisiana-style seasoning blends, which commonly combine dry spices such as salt, paprika, garlic, and oregano. The brand’s commercial history predates many later American hot sauces.