So Tabasco. Yes, the hot sauce. What does one use it for? Think about it. Most of us associate the flavour with a couple dashes on scrambled eggs, cocktails or even in vegetable dips. But there is so much more to know about this 3 year old, whiskey barrel aged spice. This entire experience has given me a whole new light on the brand. We were allowed a glimpse into the journey. The process. Following the Group of Seven Chefs journey down to Avery Island in Louisiana.
It all started out with a delivery. A tiny little wooden box arrived a week before the event. There it was, a USB containing a “journey” video, a scroll outlining the details of our upcoming event. The story was charming. Alluring. Making one fall in love with the process.
Then we arrive at the venue, Prop. Decorated like a bayou, complete with hanging pot lighting and Spanish moss which grows on the trees in the south. Our senses start to awake as we learn about the evening. Inside we first taste the mash: salty, then briney and then intense heat rolls over the tongue like a brush fire. Not to worry, it doesn’t last… too long. We earn our silver spoon. Over a 180 countries have incorporated Tabasco into some part of their citizens lives. Even my mom who doesn’t like spice has Tabasco in her pantry.
Moving further inside, we explore the Tabasco-inspired event and the food stations:
I had a f**king blast! One of the best events that I’ve been too in a long time. And now look at the hot sauce more like a trip through time. Thank you iYellow Wine Club and Tabasco for letting me be a part of an awakening experience.
So when can I come down for a visit?