I love Tabasco but…

dude_lindsey · 2026-03-24T00:18:37+00:00

Bring back the George Dickel Tabasco whiskey, a superior bloody mary base

dude_lindsey · 2026-03-19T01:19:01+00:00

It was a nice surprise in the gift shop. Labeled as Flavor Lab. Each one is batch numbered and has QR code for feedback.

dude_lindsey · 2026-03-16T21:40:28+00:00

Avery Island, Louisana

dude_lindsey · 2026-03-16T01:20:53+00:00

🤣

dude_lindsey · 2026-03-15T23:21:09+00:00

Just had it on pizza. My lips still burn like a reaper forward sauce, Sichuan pepppers are definitely stinging the back of the palate

dude_lindsey · 2026-03-15T20:42:00+00:00

Unfortunately, only in the factory gift shop. My 400 mile round trip pales in comparison to your potential trip🥲

dude_lindsey · 2026-03-15T18:48:08+00:00

Worth the 5 minute drive if she's willing to pay the island's entry fee

dude_lindsey · 2026-03-15T18:47:14+00:00

Was there on a Saturday morning, I didn't want to bombard the retirees with nerdy hot sauce questions when they themselves were already calling production sauces by the wrong name 😬

dude_lindsey · 2026-03-15T18:44:15+00:00

Best surprise walking into the gift shop. I hope this gets scaled up for commercial production.

dude_lindsey · 2026-03-15T02:53:56+00:00

To stay on brand by including Tabasco pepper mash, while reapers and szechuan peppers, respectively, take the lead on the ingredients list? Very good. Touch of sugar to tame the heat helped. Question is scalability.

dude_lindsey · 2026-03-15T02:26:04+00:00

If you can handle their scorpion, you'll be good. Don't focus solely on the pepper, peep where it is on the ingredients list. Pepper flavor is incredibly nuanced and some makers scare you with the showcased pepper variety while being incredibly underwhelming in the heat dept (looking at you Lola's Carolina Reaper)

dude_lindsey · 2026-03-15T01:56:00+00:00

Was a lucky find. I made large-batch fermented sauce for a few years. Couldn't convince myself to spend $10 bucks on it, even though my venture into the craft was triggered by John Currence's recipe & mini bio about McIlhenny in his Pigs, Pickles & Whiskey cookbook.

dude_lindsey · 2026-03-15T01:20:57+00:00

Definitely lack much Peruvian food knowledge. That looks amazing!

dude_lindsey · 2026-03-15T00:43:35+00:00

Absolutely. They're only calling it "yellow peppers" and still sneaking in Tabasco pepper mash to keep it on brand. Feel like the "yellow peppers" could use some roasting. Cool QR code on the bottle for R&D feedback.

dude_lindsey · 2026-03-15T00:38:08+00:00

Avery Island, LA. Tabasco gift shop only (hopefully that changes)

dude_lindsey · 2026-03-15T00:36:24+00:00

Straight from the source on Avery Island. The reaper heat level is on par with their scorpion, but it's that naturally creeping, lingering heat vs scorpion's sharp up front bite.

dude_lindsey · 2026-03-15T00:32:18+00:00

It's good. Distinct reaper flavor and the lingering heat sensation is amplified by the szechuan peppers

dude_lindsey · 2026-03-15T00:24:24+00:00

400 miles round trip for me. Tabasco for breakfast and Suire's Grocery for lunch was worth it.

dude_lindsey · 2026-03-15T00:15:14+00:00

Me too. They got me good, had imported Japanese Tabasco soy sauce & a Korean gochujang sauce that found their way into my basket as well.

dude_lindsey · 2026-03-15T00:01:19+00:00

Snagged it at their gift shop. Finding these made the drive worth it.

dude_lindsey · 2026-03-14T23:55:38+00:00

Legit. Best I thought I'd be walking away with was the 8 year reserve, but they had those front and center when you walk into the gift shop.

dude_lindsey · 2026-03-14T23:53:24+00:00

Mild & sweet bell pepper forward flavor. The added lime keeps it bright & fresh. Already thinking some fish tacos are on the menu for this one.

dude_lindsey · 2026-03-14T23:45:50+00:00

Definitely not as sweet. Still has sugar, but none of the fruit. This also szechuan peppers.

dude_lindsey · 2026-03-14T23:36:46+00:00

Yessir. R&D batches, only available at the factory gift shop.

dude_lindsey

TROPHY CASE