Talk about aged. The recipe for these bitters has been the same since it was created and brought to the US in 1793 by Antoine Amedie Peychaud. Still produced according to the original secret recipe, this is an integral part of the famous Sazerac, supposedly created in the Big Easy at the Sazerac bar. With hints of cherry, cloves, and nutmeg, this bright addition to your bar might even inspire you to create a new cocktail or two. But don't reveal your secret weapon. If they can keep it a secret for over 200 years, then so can you.