Rating: 17/23 I've finally obtained a bottle of Peychaud's. I'm curious to find out how it differs from Angostura bitters. I've been very happy with Angostura, but there are some cocktails that call for this, so I figured I really needed to have some Peychaud's. Huh, this is a lot less full than Angostura is. It's still herbal, though it does have a different profile (richer and less minty). Perhaps the difference in ABV is responsible? Angostura is about 25% higher in alcohol after all. OK, this works nicely in a cocktail made with a more subtle spirit like Compass Box Artist's Blend. I can see why I might choose this over Angostura. That said, Angostura still works. I guess this rarely leaves a cocktail watered down and tends to add a new dimension though. Well, a little bit of a new dimension to mild cocktails at least. It needs just that tight level of fullish spirit needing a bit more bitter herbal nuance to work. There's some good use for this, but it's not as generally applicable as Angostura and I'm not finding any cocktails with this that blow my mind. OK, this works great with Compass Box Artist's Blend and Carpano Antica Formula Vermouth. But how much is the Carpano? Still, the complete balance is better with this than with Angostura. I don't know. This is really hard to rate. I would definitely default to Angostura over this, but I see a valid purpose here. I certainly wouldn't use these in a tiki drink, but in a high proof cocktail made with a delicate spirit, I see their purpose. Whereas Angostura is so great because it can cut through anything and add a couple new dimensions, this has a more delicate profile that demands you make room for it. Lower proof (40-45% ABV) spirits mixed with small amounts of other things (e.g. vermouth) are what I expect to work best with this. It's an easy choice to add a little bit of something extra to a boring rye or bourbon to hopefully take it into the sippable range. I think that this is generally better than Peychaud's Barrel-Aged (16/23), but it isn't on the same level as Angostura (19/23) because it's much more situational and generally not as good in cocktails, which makes me wonder what the point is. I'll go with 17, but I'll need to do another tasting of this at some point in the future.