How we make our Pastis

The following presentation explains how pastis is made at Distilleries et Domaines de Provence. Our plants and spices are processed separately and then combined to create a remarkable and unforgettable Pastis.

I. Plants

I A. Harvesting the plants

Most of the plants are harvested in Provence (Centaury, Armoise, Sage, ect...), from the wild fields surrounding Forcalquier and the Montagne de Lure.

I B. Drying the plants

I C. Soaking the plants in fine alcohol

The plants are soaked in casks or vats of fine alcohol which were specially prepared for this task. The plants are left to soak in the alcohol until their essence is impregnated in the mixture. The duration of this operation can vary from three weeks to several months depending on the maturity of the plants and the temperature of the alcohol.

I D. Clarifying the blend

Once the infusion is finished, the blend is clarified. This mixture has a high concentration of alcohol and flavor.

I E. Distillation of the steeped residue

Once the liquid is withdrawn, only the plants soaked in alcohol remain. By distilling this residue, a distillat of very concentrated flavor is obtained.

I F. Assembling the blend and the distillat

We now have a base of alcohol reinforced plants ready to be used in the creation of Henri Bardouin Pastis.

I G. Assembling the different plant blends

Each plant undergoes the same transformation. It is by combining each of these different blends that we obtain the powerful plant liquor which forms the base of our pastis.

II. Spices

II A. Harvesting the spices

On every continent, the merchants organize the harvest and selection of the rare and varied spices (anis etoile, pepper, nutmeg, cinnamon, etc...) .

II B. Soaking the spices

The spices are soaked in alcohol to extract their flavor.

II C. Distillation of the soaked spices

As with the plants, we obtain spice distillats with very concentrated flavors.

II D. Mixing the spice distillats

By mixing the different distillats, we obtain a very aromatic liquor with a variety of scents. Now it is ready to be combined with the plant liquor.

III A. Mixing the plant and spice blends

It is in this very precise operation that Henri Bardouin Pastis is born. This association of plants and spices gives Henri Bardouin Pastis the elegance and complexity which make it the "Grand Cru du Pastis."

III B. Gustative and quality controls

Even though each stage has precise quality controls, this stage of creation is particularly important. Several levels of quality tests assure a product of exceptional finesse and memorable flavor.

III C. Setting the alcohol concentration at 45%

At this point, the liquor has a very high level of alcohol concentration. This level must be lowered to 45 percent to obtain a perfect equilibrium between the alcohol and the flavors of the plants and spices.

This is accomplished by adding pure water. Nothing more is added to Henri Bardouin Pastis (including artificial coloring - it is the armoise which gives Henri Bardouin Pastis its color).

III D. Decantation

Once the proper mix has been created, we let the pastis sit while it homogenizes and while the plant particles settle.

III E. Filtration

Filtration eliminates all of the particles and gives the pastis brilliance and clarity.

III F. Taste testing

III G. Bottling

Bon goût!