cascode
Peychaud's Bitters
Non-Potable Bitters — Kentucky, USA
Reviewed
December 3, 2021 (edited March 26, 2026)
Appearance: A disturbingly artificial red colour – reminiscent of red cough mixture.
Aroma: Fennel leaves, anise, cumin, coriander, caraway seed and hints of cherry and orange.
Flavour & Texture: Bittersweet, with fennel, anise, mint, seed spices and citrus zest being the main flavours.
First off, if you have tried several brands of bitters and found most to be similar to Angostura then prepare yourself for a surprise because Paychaud’s is not at all the same. The aroma and flavour are softer, more gently fragrant and focused on fennel and anise.
It has a striking resemblance to absinthe in both aroma and taste so it is no wonder that it is a critical ingredient for the Sazarac. You simply can’t substitute anything else.
A fabulous cocktail ingredient that has an affinity for cola, ginger ale, brandy and whisk(e)y of all types. No bar is complete without it.
Rating this is pretty pointless – it’s like trying to rate salt.
“Unique” : 94/100 (5 stars)
27.0
AUD
per
Bottle
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"Like trying to rate salt." I'll be using that phrase often.
@cascode thanks for providing the results of your science experiment. I will have to pick me up some Peychaud’s solely based on your review and devotion to the truth via testing.
@Scott_E Just tried both - a rye based Old Fashioned is a variation on a theme, albeit a nice one but I didn't think bourbon worked as well. I didn't care so much for a Manhatten with Peychauds instead of Angostura as it seemed a bit too sweet and floral. The classic is a better combo as the bitters and vermouth balance. Nothing really wrong with any of these, but the more I experimented the more I realised why the Sazerac works so well.
@Scott_E I was thinking you are a Rittenhouse fan. I realized after the fact that suggesting a vieux carre I basically fell into the Manhattan camp as it is a variant. Overall the Manhattan would be a little more forgiving since you are emphasizing the herbal/bitter notes already with the vermouth. In my view you’d have to pick the right base spirit for a peychaud’s old fashioned to come out right. Probably a little trial and error required… but there are worse ways to spend a few evenings.
@bigwhitemike I will have to try that. My old fashioneds and Manhattan are always made with rye. Bourbon is just too sweet. This may fit right in.
Yes, way more medicinal anise and herb-centric than the clove-y baking spices of Angostura. Other than their general nature (concentrated bittering agents) i don’t really think of them as substitutes for each other. @Scott_E I have a hard time seeing this in a bourbon-based old fashioned… a little more at home with rye herbal notes. Definitely could see it singing with a cognac base or something like that. Try a vieux carre if you haven’t!
I will have to get this. In your opinion, will this best punch up a Manhattan or Old Fashioned? I have pretty much just used Angostura.
I have a bottle that I've been experimenting with. A lot "lighter" than Angostura. I find it lends itself to warm weather cocktails that are a little less spice oriented.