Flavouring agents are an extract (or tincture) from an individual plant, or a combination of extracts derived from numerous plants. Bitters usually have one predominant flavouring component, such as: Broadly speaking, bitters consist of (i) a flavouring agent, (ii) a bittering agent, & (iii) a liquor (or spirit):

Antoine Amédée Peychaud is credited with bringing his family’s bitters recipe all the way from San Domingo (now Haiti) to his new home in New Orleans. There are a few different versions of the story out there, but many believe it was Peychaud’s son, also named Antoine, who would go on to popularize the namesake tincture at his French Quarter apothecary beginning in 1838.

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Liquors or spirits are primarily used to preserve the bitter, although higher proof alcohols can also bring out more flavours from the flavouring & bittering agents. The liquor can be over-proof rum, vodka, brandy, whiskey or gin. In general, the higher the alcohol content of the bitter, the longer its shelf-life. The alcoholic strength of bitters is typical between 28 & 48 %.

Peychaud's Bitters was first created in the 1830s by a New Orleans apothecary named Antoine Peychaud.

Sonja & Alex

See our in-depth comparison of these two bitters brands showing the distinct characteristics of each product. Best Substitutes Peychaud’s is decidedly the brighter and more colorful of the two bitters, with cherry red and orange hues, while Angostura is amber or caramel-colored, similar in appearance to watered-down cola. Alcohol Content