Peychaud’s aromatic cocktail bitters are made using a predominance of distinctive cloves with hefty liquorice notes, first crafted in 1793.
The nose is filled with A spicy, liquorice-like nose with oodles of cloves and cassia bark. The palate is packed with flavors of Morello cherries, star anise and nutmeg. Very dark and rich, loads of complexity.
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