Peychaud’s Bitters

Originally created around 1830 by Antoine de Peychaud, a Creole apothecary from the French colony of Haiti, who settled in New Orleans, Louisiana, in 1795. He gained fame for the compounding of a liquid tonic; called bitters, which he served as an added zest to the potions of cognac brandy that he served.


An essential ingredient in dozens of cocktails including the classic Sazerac cocktail. A must have product on any sophisticated backbar.

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  • 148ml

Comparable to Angostura bitters, but with a lighter body, sweeter taste and more floral aroma.

From the bar, a company was born. In 1869, Thomas H. Handy purchased the Sazerac Coffeehouse and began to acquire and market brands of liquor. He bought out the rights to Peychaud’s Bitters in 1873. In the 1890s his company began to bottle and market the Sazerac cocktail, now made with rye whiskey instead of brandy. In addition, the company operated the Sazerac Bar on Royal Street. Later, Handy’s former secretary, C. J. O’Reilly, chartered the Sazerac Company. Ever since (except for a stint as a delicatessen and grocery vendor during Prohibition), the Sazerac Company has distilled an ever-increasing line of fine spirits. Today, we are still an independent, American family owned company and proud owners of many of America’s most venerable distilling companies – Buffalo Trace Distillery, A. Smith Bowman, Glenmore Distillery, Barton, Fleischmann, Medley and Mr. Boston.

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