henri bardouin pastis

The finest quality Pastis.

 

Anis etoile
cannelle
poivre noire
feve de tonka
girofle
centauree
armoise
maniguette
muscade
sauge
poivre blanc
cardamome

distilleries

04300 Forcalquier

Telephone: 04 92 75 00 58

Fax: 04 92 75 11 85

email: decouvertes@franceway.com

The exceptional quality and finesse of Henri Bardouin Pastis are unmatched because our production is driven by the processes of "les grands crus."

*An exceptional region

Our region, the Region of Forcalquier and the Montagne de Lure, has been listed among the hundred - sites of remarkable taste - in France.

*Instead of a blend of grape flavors, our variety comes from the numerous plants and spices that we use.

*When all is said and done, we would be nothing without our knowledge. Like the wine-makers, we have accumulated over the centuries invaluable experience which has been passed from generation to generation.

- When to harvest?

- How long should it soak?

- Which blends?

These things cannot be improvised.

These three elements are intricately interconnected and explain why Henri Bardouin Pastis is unequalled in the domain of Provençal liquor.

 pastis

To appreciate it fully, we recommend mixing Henri Bardouin Pastis with chilled mineral water (4°C). This way, you will be able to fully appreciate the savor of the plants and spices.

 

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
II. Spices
III. The final blend

I. Plants

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. armoise

Drying the plants

Soaking the plants in fine alcohol

sauge 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.

 

Clarifying the blend

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

 

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Once the liquid is withdrawn, only the plants soaked in alcohol remain.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.

 

Assembling the blend and the distillation

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

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. centauree

 

II. Spices

Harvesting the spices

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

 

Soaking the spices

The spices are soaked in alcohol to extract their flavor.

Distillation of the soaked spices

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

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. muscade


III. The final blend

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."

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.

 blend

Setting the alcohol concentration at 45%

vat 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).

 

Decantation

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

Filtration

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

 

Taste testing

Bottling

Bon goût!