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New Orleans' whiskey liqueur: fruit and spice laid over the spirit to soften it.
New Orleans, Louisiana, 1874
Bartender Martin Wilkes Heron is credited with the recipe in 1874, made to smooth out the rough whiskey coming across his bar; the brand has changed hands repeatedly since.
A whiskey base is flavored with fruit and spice, peach and citrus most famously, then sweetened. Bottling strength has moved over the years and varies by market.
Peach, apricot, and vanilla over cinnamon warmth, with the whiskey showing more as heat than as grain.
Did you know
The base spirit went unstated for years; the brand publicly returned to a whiskey base in 2016 after a period bottled on neutral spirit.
Also known as: southern comfort, soco, house soco
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