Fill in the gaps with the correct preposition

- So this is the same?
- Absolutely. - It's lost all this water?
- All this moisture.
That's part the fermentation process.
You have evaporation and things that.
- Does it lose some of the spice?
- No.
- You almost get a miso vibe.
You get that fermentation.
It's not just straight salt, it's one cohesive unit now.
Not just a bunch of lone rangers
in a barrel over there. - That's it.
- This is the blending department.
This is where we take the three year old aged mash
and we make it Tabasco red pepper sauce.
- The three year old mash then makes its way
into the mixing room where it's vinegar
a measure of 70-30
and mixed approximately three weeks.
Is this hot sauce heaven?
- Hot sauce heaven, right there.
I call it Sauceville.
- Sauceville.
Are you the mayor? - Sauceville, Louisiana.
I'm the mayor.
Come see me anytime.
These are my vinegar tanks.
I get about two vinegar every day.
12,000 gallons go really, really fast.
- This is the three year old mash.
- That's three year old aged mash ready to go.
- From here what happens is the three year old mash
one of those machines
and then mixed with vinegar.
- To the mixing tank upstairs. - Gotcha.
One of the ways Tabasco keeps the product consistent
is all of the peppers
from the different countries together in each batch.
- We use 12 barrels.
A mixture of different countries together.
I might put three to four countries together.
That's how we get the 96 barrels that we use every day.
- The nose is quite pungent.
It smells like...you get a little bit of the hot sauce,
but it's just vinegar.
How is it?
You get used to it?
- Oh yeah, you get used to it.
After a few years of working over here,
you get used to the smell.
I don't smell anything.
- Even when you walk in first thing in the morning?
- .
- You think it smells like everything else?
- Smells like go time to me.
- From the storage tanks down there,
they get pumped up into here.
- And constantly stirred 14-28 days.
It's the 12 barrels of mash, vinegar, all mixed together.
- So from here it gets strained.
- Every tank you gonna get anywhere 1,000
1,500 pounds of seed, and pepper pulp,
you're gonna get about 30-40 pounds of pepper pulp.
- After everything comes out, then you get this,
which is finally what we know of
Tabasco. - Tabasco sauce.
That's ready to go.
Only thing I gotta do here is take a sample to the lab,
let them test it for me.
They test the salt, the pH, the acidity, the pungency,
and they tell me if it's good or not.
We only make good stuff over here so it's gonna be good.
- So what keeps you interested
and excited is making something that is as close possible
to the thing that's been done 150 years.
- Yeah, so knowing that, it's tradition for me.
When I go in the store,
I get to see Tabasco brand pepper sauce the shelf.
I had my hands in making this
and it's known all the world
so I'm just proud to be a part of it.
The tradition that keeps going and going
and going and going.
It don't get much better than that.
I like it, I can do it another 40 years.
If I come to your house
and you don't have Tabasco brand pepper sauce,
it'll be a quick visit.
(laughs) Just make sure you have it the table
ready to go.
- You'll leave a restaurant
if they don't-- - I'll leave a restaurant.
- [Daniel] Once Tabasco sauce is finished and approved,
it makes its way the bottling facility,
which is literally .
Just a reminder that everything Tabasco
happens on this island.
So what goes on in there?
- It's really, really pretty simple.
The sauce comes down into a filler.
You'll see the bottles .
They get filled.
They get labels put on them.
They go in a carton and then they go in a box.
Really, really simple, but it's moving really fast
and it's really pretty cool to see how dynamic it is.
- And how many bottles do you guys get ?
- So on a good day. - On a good day.
- a good day we'll make about 700,000 equivalized units.
- My great-great-great-grandfather...
- You're related!
- I'm related.
, he made 350,000 bottles.
30 years, 25 years of making Tabasco sauce,
he made 350,000 bottles.
That's a shift right now, not even, half a shift.
- [Daniel] So really, this factory
are organizing bottles, filling bottles, closing bottles.
- [John] Pretty simple.
- [Daniel] But it's pretty cool that you guys do it here.
How often is this factory running?
- At this time of year, the fourth quarter,
holiday season, we're running five days a week
almost 24 hours a day.
- No s***.
- Yeah, yeah, we're busy. - Oh my god.
- It gets kind of mesmerizing.
You can sit and watch this stuff
and you just feel your mind go blank.
It's really incredible.
- [Daniel] In trying to figure out how Tabasco
has gotten so popular ,
I think it's important to look at the consistency.
The company is literally run by descendants
of the same person that started it
and every single person who works here
is making the product
as closed as they can to the original product that was made.
- You've seen the process
and you've tasted the mash, you've tasted the pepper.
- Frankly, I tasted too much product and
because I was just eating that and nothing else.
- As a reward for all of your hard work, we have a...
- Whoa!
- This is a stainless steel spoon.
It's like a badge of honor.
When you walk the factory,
people know that you tried the mash.
- Will they let me in the bars
in New Orleans with this thing?
- No, they'll probably arrest you if they see you with it.
They'll think it's something else.
To grandaddy.
- Yeah, let's move mountains.
- The process making sauces nowadays,
you grind everything up within it.
We have to take stuff outta this one.
When you look at the flavor profile, it's fairly flat.
It really needs to work something.
That's what we want, that's the purpose of this.
- I gotta say, I've said this before,
but going all the stages today
and meeting all the people that really
care about what goes in here, it changes it a bit for me.
I enjoyed that Tabasco bite a little bit more
than I usually do.
- That's really good to hear.
That's what we're here to do.
- Thank you so much for having us today.
- Thank you for making the trip down
and spending the time to learn about us a little bit.
- [Daniel] this point I think it's safe to say
that hot sauces may come and go,
but Tabasco has proven that is has staying power.