🔥 Why Tabasco Still Reigns After 150+ Years

• Fresh chili peppers (any type you prefer)
   
• Salt (non-iodized, like sea salt or kosher salt)
   
• Water (preferably filtered)
   
• Vinegar (added after fermentation)
   
• Oak barrel (charred, plain, or spirit-rinsed) Our barrels are perfect for this.
   
• Funnel
   
• Blender or food processor
   
• Optional: Whiskey, bourbon, tequila for rinsing barrel
   

Brand-new or used?

• New oak barrels give a cleaner, woody flavor.
   
• Used spirit barrels add rich, complex notes from bourbon, whiskey, or tequila.
   

Tip: If you're not using a previously filled spirits barrel, you can fill your barrel with a few ounces of whiskey, bourbon or tequila, swirl it around, let it sit for 2 to 3 weeks and then pour it out (Or drink it-Yum.) This mimics some of that spirit-aging character. 

1. Chop your peppers – remove stems, and optionally some seeds if you want less heat.
    
2. Blend into a mash. Add a bit of water to help it process.
    
3. Make a brine – dissolve salt in water. A good ratio:
   🧂 2–3% salt by weight of the total mash. (Example: 30g salt per 1L of mash.)
    
4. Combine the brine and mash, and blend until smooth if desired.
    

• Use a funnel to pour your pepper mash into your oak barrel. Order our Pepper Mash option!
   
• Leave at least 10% headspace to allow for gas buildup during fermentation.
   
• Seal the barrel with its bung.
   

• Store in a cool, dark place (60–75°F / 15–24°C).
   
• Typical fermentation time: 4 weeks minimum — up to several months or even a year for deeper flavor.
   
• Check occasionally for mold or pressure buildup.
   
  • If your barrel allows gas to escape, you're good.
     
  • If not, open the bung weekly to burp any pressure.
     

Once fermentation is complete to your taste:

• Add vinegar (typically 10–30% of the batch) to stop fermentation and balance acidity.
   
• Apple cider vinegar and white vinegar are common choices.
   

• Strain if you want a smoother sauce.
   
• Bottle and refrigerate. It will last for months, even longer with proper acidity (pH below 4.6).
   

• Rinse your barrel with tequila for a smoky, agave-rich profile.
   
• Use fruit additions like mango or pineapple in the mash for a sweet heat.
   
• Add roasted garlic or onions for savory depth.
   
• Barrels Farm can customize you barrel with a larger bug opening to make it easier to add your pepper mash.