Peychaud's Bitters

Rating: 17/23 I've finally acquired a bottle of Peychaud's. I'm curious how it compares to Angostura bitters. I've been very pleased with Angostura, but some cocktails call for this one, so I felt I really needed to have some Peychaud's. Huh, this is much less full-bodied than Angostura. It's still herbal, though it has a different character (richer and less minty). Perhaps the alcohol content difference is responsible? Angostura is about 25% higher in alcohol, after all. Okay, this works well 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 suppose this rarely leaves a cocktail watered down and tends to add a new dimension. Well, a bit of a new dimension to mild cocktails, at least. It needs just the right amount of full-bodied spirit needing a bit more bitter herbal nuance to function well. There's good use for this, but it's not as universally applicable as Angostura, and I haven't found any cocktails with it that blow my mind. Okay, this works great with Compass Box Artist's Blend and Carpano Antica Formula Vermouth. But how much does the Carpano cost? Still, the overall balance is better with this than with Angostura. I'm not sure. This is really difficult to rate. I would definitely choose Angostura over this, but I see a valid role for it. 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. While Angostura is great because it can cut through anything and add a couple of 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 ingredients (e.g., vermouth) are what I expect to work best with this. It's an easy choice to add a little something extra to a boring rye or bourbon to hopefully make it sippable. I think this is generally superior to 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 question its purpose. I'll give it a 17, but I'll need to taste it again at some point in the future.

Appearance: A concerningly artificial red hue, similar to red cough syrup. Aroma: Notes of fennel, anise, cumin, coriander, caraway seed, with hints of cherry and orange. Flavor & Texture: Bittersweet, with primary flavors of fennel, anise, mint, seed spices, and citrus zest. Firstly, if you've tried various bitters and found them similar to Angostura, be prepared for a surprise, as Paychaud's is distinctly different. Its aroma and flavor are softer, more delicately fragrant, focusing on fennel and anise. It bears a strong resemblance to absinthe in both scent and taste, making it an essential component of the Sazerac; substitution is not possible. A fantastic cocktail ingredient that pairs well with cola, ginger ale, brandy, and all types of whiskey. No bar should be without it. Rating this is somewhat irrelevant, much like rating salt. 'Unique': 94/100 (5 stars)

Essential for any New Orleans-inspired cocktails. Sazeracs and Vieux Carrés simply cannot be made correctly without them. Notes of spiced fennel and anise are present throughout.

Medicinal and not overly bitter. It has a thin body. I prefer Angostura bitters, but these are useful for cocktails that specifically require them.

Peychaud’s is essential for Sazeracs. It's herbal and has spice. While many praise Angostura, Peychaud’s is definitely overlooked.

A reliable workhorse bitters. It doesn't get as much use as Angostura in my kitchen, but it's included in cocktails from time to time.