Before there was a company, there was a drink. Antoine Peychaud, a Creole immigrant in New Orleans, operated a pharmacy on the French Quarter's Royal Street in 1838. With his background as an apothecary, he was a natural mixologist. Peychaud would mix brandy, absinthe and a dash of his secret bitters for his guests. Later this quaff would come to be known as the Sazerac. 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.