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"Tabasco's New Buffalo Style Sauce Will Change the Way You Eat Wings"
By Stacey Leasca - Food and Wine - Published on March 27, 2024
"Tabasco is giving us all one more way to spice up our day.
On Thursday, the company announced its brand-new product, Tabasco Buffalo Style Sauce, which promises to bring a "tangy, garlicky, and savory" taste with just the right amount of heat.
But here's the biggest change: The brand is swapping out its traditional glass for an easy-to-squeeze bottle so fans can drizzle the new sauce on classics like wings and pizza or whatever else they want to throw it on. (Toast? Why not? Veggies? Sure. Right into your mouth? Hey, we don't judge.) And it's part of the permanent lineup, so there's no limited-time offering here.
"Innovation is a priority for us at McIlhenny Company [LA]," Lee Susen, the chief sales and marketing officer at McIlhenny Company, which owns the Tabasco brand, shared with Food & Wine. "We keep consumer needs at the heart of our innovation process to deliver products that meet them where they are — and where we forecast they will be — with the foods and flavors they’re consuming.
The Definitive Ranking of Every Tabasco Flavor
As for how the new bottling came to be, Susen said it's because of consumers like you. "The new format is a direct response to consumer demand for easier and more controlled application of our thicker style sauces, similar to Tabasco Sriracha Sauce and Tabasco Sweet & Spicy Sauce."
As for what Susen thinks the sauce is perfect for, he believes it's an ideal pairing for wings, naturally, but also anything with cheese as the "vinegar both cuts through and compliments" almost any cheese variety".
Works Cited: Tabasco Buffalo Style Sauce
BTW...the Mrs. and I are kind of partial about 'anything' from the Pelican (Bayou), State (like Crawfish Boils, Creole Gumbo, Shrimp Etouffee, Jambalaya, Red Beans and Rice, 'Cracklin' and Boudin Sausage just to name a few), and we both feel that the various McIlhenny's Hot Sauce (we love the green and garlic varieties), brands from Louisiana are the best!
"The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin. [...]". P.J. O'Rourke
"Tabasco's New Buffalo Style Sauce Will Change the Way You Eat Wings"
By Stacey Leasca - Food and Wine - Published on March 27, 2024
"Tabasco is giving us all one more way to spice up our day.
On Thursday, the company announced its brand-new product, Tabasco Buffalo Style Sauce, which promises to bring a "tangy, garlicky, and savory" taste with just the right amount of heat.
But here's the biggest change: The brand is swapping out its traditional glass for an easy-to-squeeze bottle so fans can drizzle the new sauce on classics like wings and pizza or whatever else they want to throw it on. (Toast? Why not? Veggies? Sure. Right into your mouth? Hey, we don't judge.) And it's part of the permanent lineup, so there's no limited-time offering here.
The Definitive Ranking of Every Tabasco Flavor
As for how the new bottling came to be, Susen said it's because of consumers like you. "The new format is a direct response to consumer demand for easier and more controlled application of our thicker style sauces, similar to Tabasco Sriracha Sauce and Tabasco Sweet & Spicy Sauce."
As for what Susen thinks the sauce is perfect for, he believes it's an ideal pairing for wings, naturally, but also anything with cheese as the "vinegar both cuts through and compliments" almost any cheese variety".
Works Cited: Tabasco Buffalo Style Sauce
BTW...the Mrs. and I are kind of partial about 'anything' from the Pelican (Bayou), State (like Crawfish Boils, Creole Gumbo, Shrimp Etouffee, Jambalaya, Red Beans and Rice, 'Cracklin' and Boudin Sausage just to name a few), and we both feel that the various McIlhenny's Hot Sauce (we love the green and garlic varieties), brands from Louisiana are the best!
"The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin. [...]". P.J. O'Rourke
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