Bourbon Bacon Jam with Tabasco: A Visit to Avery Island
Imagine being a successful independent banker until the eve of the Civil War and losing everything the day after the South was defeated. Edmund McIlhenny left New Orleans and took refuge on Avery Island, Louisiana, with his in-laws. There, while living on the plantation, he began experimenting with peppers grown on the property. Combining tabasco peppers with vinegar and salt, he developed a pepper mash and, with a strong entrepreneurial spirit, began sharing his Tabasco Brand Pepper Sauce with friends and family. What began as a modest endeavor in 1868 has grown into a globally recognized brand still overseen by members of the McIlhenny–Avery family.
Earlier this year I had the opportunity to meet Tony Simmons, the CEO of Tabasco Brand Pepper Sauce, and tour the Avery Island facility. Seeing how Tabasco sauce is made, aged, and bottled on the bayous of Louisiana was a rare glimpse into a business that has preserved both tradition and quality while shipping millions of bottles worldwide.
What struck me most was how little some things have changed. The core recipe—tabasco pepper mash, vinegar, and salt—still ages in wooden barrels, just as it did in the 19th century. Walking through warehouses stacked with barrels felt like stepping back in time. The company’s approach is clear: if the recipe and process work, there’s no reason to fix them. That continuity bolsters the brand’s authenticity and helps maintain the taste fans expect.
Inside the barrel warehouse, batches are inspected regularly. Tony Simmons personally samples and evaluates the mash, tasting and smelling like a vintner assessing a fine wine. That hands-on quality control, combined with the company’s scale, gives the operation a distinct family-owned feel. Employees and executives treat the product and each other with the care you’d expect from a close-knit team, which is increasingly rare in modern industry.
Rather than staying in a hotel, the visiting food writers were hosted in a private former plantation mansion on Avery Island—typically reserved for family gatherings, reunions, and special events. The home is decorated with portraits and historical photographs that reflect generations of family history. Meals were served family-style, with Tony joining the table each day, creating a warm, unpretentious atmosphere that felt more like being guests of an extended family than visitors to a corporation.
The hospitality extended beyond the dining room. We enjoyed a genuine crawfish boil, grilled Gulf oysters by the marsh, live music, and air-boat rides that showed off the wild beauty of the bayou—occasional crocodile sightings included. Those experiences underscored how deeply rooted the brand is in its local culture and traditions.
Tabasco’s folklore and family legacy illuminate a larger lesson: success can come from keeping things simple, honoring local heritage, and preserving craft. The McIlhenny–Avery family’s commitment to tradition and regional integrity remains at the heart of the brand’s identity.
Below is a recipe I developed inspired by that visit: Bourbon Bacon Jam with Tabasco Brand Garlic Pepper Sauce. This versatile condiment is sweet, tangy, smoky, and a little spicy—perfect on cheese, burgers, mac and cheese, omelets, or served alongside crackers. Bacon jam is indulgent and forgiving; it elevates everyday dishes with concentrated flavor. Enjoy!
- 1 pound uncooked sliced bacon, cut into small pieces
- 1 small yellow onion, diced
- 1/2 cup strongly brewed coffee
- 1/2 cup apple cider vinegar
- 1/2 cup granulated white sugar
- 2 tablespoons molasses
- 2 teaspoons Tabasco Brand Garlic Pepper Sauce
- 2 tablespoons maple syrup
- 1 tablespoon bourbon
- Tiny pinch of ground cloves
- In a large skillet over medium heat, cook the bacon until browned and crisp. Transfer the cooked bacon to a plate lined with paper towels to drain.
- Carefully pour off all but about one tablespoon of bacon fat from the pan. Add the diced onion and cook for about 5 minutes, until the onion is soft and translucent.
- Add the brewed coffee, apple cider vinegar, sugar, molasses, and Tabasco Brand Garlic Pepper Sauce to the pan. Bring the mixture to a boil, then return the bacon to the skillet.
- Reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until the mixture thickens. Remove the pan from heat.
- Stir in the maple syrup, bourbon, and a tiny pinch of ground cloves. Scrape up any browned bits from the bottom of the pan and mix thoroughly. Allow the jam to cool before serving. Store refrigerated in an airtight container; warm slightly before serving if desired.