Keep an eye on the food channel. Occasionally they run a show that includes how either Tabasco or Louisiana Hot Sauce is made. I *think* it is aged for one year.
I prefer Louisiana Hot Sauce to Tabasco. It's a fine line for many but I am always highly impressed by BBQ joints that offer both.
Anyway, I've noticed a difference between Louisana Hot Sauce and off brand versions: the number of ingredients. LH is very simple - peppers, vinegar, salt. Some of the cheapies have long words I can't spell....
It seems like in the show I mentioned they put the peppers in an oak barrel with salt on top, let it sit for a year, and then add the vinegar. I could be wrong though.