Avery Island Landscapes - pam-and-edmund-mcilhenny

Once the peppers have been picked and macerated, McIlhenny Company uses recycled American white oak whiskey barrels to age the pepper mash. The wooden tops of the barrels are covered with Avery Island salt, which acts as a natural barrier to protect the barrels’ contents. The mash is allowed to ferment and then age for up to three years in the McIlhenny warehouse.

(Source: McIlhenny Company, http://www.TABASCO.com)

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