Peychaud’s aromatic cocktail bitters are made using a predominance of distinctive cloves with hefty liquorice notes, first crafted in 1793. They’ve stood the test of time and are a great 'all-rounder' for use in any drink calling for bitters, though particularly in a Sazerac cocktail.
Nose: A spicy, liquorice-like nose with oodles of cloves and cassia bark.
Palate: Morello cherries, star anise and nutmeg. Very dark and rich, loads of complexity.
Finish: Huge, exotic spices on the tail.
-- Masters of Malt