Peychaud's Bitters 5oz

Peychaud's Bitters traces back to the 1830s, when Antoine Amédée Peychaud, a Creole apothecary of Haitian descent, began dispensing his family's bitters recipe from a pharmacy in New Orleans' French Quarter. Originally marketed as a digestive tonic, the bitters grew into a bar staple as patrons sought out Peychaud's mixture on its own merits, eventually becoming tied to the city's cocktail culture. The brand is now owned by the Sazerac Company, which distills it primarily at Buffalo Trace Distillery in Frankfort, Kentucky, while still bottling limited batches at the historic Sazerac House back in New Orleans, keeping a direct link to its origins.

Peychaud's remains a gentian based aromatic bitters built around a proprietary blend that has stayed largely secret for generations. The formula leans on anise, along with cherry, citrus, and a scattering of other herbs and spices macerated in a neutral spirit base, then pressed and filtered to produce the finished product. Bottled at 35 percent alcohol by volume, it is considerably more concentrated than many bitters, which is why only a few dashes are typically needed to shape a drink, and its bright red color has become as recognizable as its flavor.

The nose opens with a strong, high toned anise character layered over hints of clove and cinnamon. On the palate, sweet cherry and red currant push through a distinctly bitter, gentian-driven backbone, with light citrus peel and a touch of mint rounding out the profile. Compared to heavier baking spice bitters, Peychaud's finishes bright and fruity rather than warm, with lingering anise and a gentle bitterness that fades slowly.