I am from Louisiana. I dislike the basic Tabasco sauce. While the claim that tabasco sauce comes from fermented peppers is technically true, the sauce tastes raw and far too vinegar-forward compared to most hot sauces produced in and around Louisiana. They claim that they ferment their peppers for 8 years but I have my doubts just based on the sheer amount of heat.
One of the main reasons we like the sauces, by the way, is that our food tends to be really rich and earthy. Think red beans or gumbo or white beans over jambalaya. The acid cuts through the fat.
you may be aware, but tobasco isn't the only hot sauce louisiana is famous for. There's also Louisiana hot sauce which is also tart and vinegary but not that weird tobasco kick, and buffalo "wing" sauce was also invented in louisiana.
Tobasco peppers grow like wildfire out here, but so do cayenne and jalapeno. I'm assuming that means almost all peppers will, but i've only grown 3 varieties so far. I intend to grow about a dozen varieties next season, already have the seeds.
My go-to is Louisiana brand. A little less raw heat, a little less vinegar, but more body and a better mouthfeel. I buy large bottles of the stuff and my kids tear it up, especially when eating things like red beans or pig feet.
One of the main reasons we like the sauces, by the way, is that our food tends to be really rich and earthy. Think red beans or gumbo or white beans over jambalaya. The acid cuts through the fat.