We bring you 8 references of the emblematic French spirit pastis for the summer. Discover these references from all over France.


But first, what is pastis?

Some of you may be wondering what pastis is. If you’re familiar with anisette… well, look no further. Pastis is a traditionally French anise-based spirit and aperitif and generally contains between 40-45% alcohol by volume. It basically comes after the prohibition of absinthe in 1915. A recipe that originated from the free course to the imagination of the distillers until 1939, when the production of alcohol-based aperitif is prohibited to value the wine-based aperitifs and the wine-growing subsidiary.

Around 1951, the production of pastis regained its freedom and could be produced on condition that it was made by professionals, traders registered as such.


Eight pastis for the summer

In no particular order of preference, here are eight pastis references.


1. Henri Bardouin

A pastis with a complex nose with cardamom, white pepper, malagueta and nutmeg. These elements come together to highlight the powerful aniseed aromas. The palate is round and almost gourmand.


2. Ricard Plantes Fraîches

A pastis made from fresh plants, which are distilled the same day they are grown. Vegetal, with aromas of verbena, mint and green anise. A licorice finish accentuates this pastis which is drier than Ricard’s reference.


3. Pastis 12/12

A pastis created with plants from the Gulf of Saint-Tropez, associated with sweet almond. We are talking about a very perfumed pastis that evokes myrtle and thyme, orange blossom and fig. A slightly acidic finish. The almond returns to evoke the mauresque.


4. Pastis des Terres rouges

Terres rouges comes from Corrèze, a department of France in the Nouvelle-Aquitaine region in the center-south of the country where the distillery of the same name is located. Intense notes of fennel, badian and cardamom form a very green aromatic bouquet without being herbal. Fatty anise marks the palate, with notes of lemon balm and a hint of cumin.


5. P’tit Bleu

Deep blue in color, P’tit Bleu evokes the intense blue coves of Marseille, where it comes from and is a worthy reference for summer pastis. They use aniseed, either star anise or green anise, and the licorice flavor is very present. It is a very classic and refreshing recipe. It is recommended to dilute it in 8 to 10 volumes of fresh water and add ice.


6. Barjò

A pastis that brings together 35 botanical herbs and spices, created by Charles-Guillaume Simon in Mersault. Barjò is marked by anise, badian and licorice. Complex because of the plants infused and distilled in the artisanal distillery.


7. Pastis Combier

Produced by the Distillerie de Saumur who have been producing this very sweet pastis since 1996, marked by star anise. It has about 15 plants and spices, making it a deep and rich pastis, very round in the mouth. We detect licorice, cardamom with notes of pepper. In the mouth it is fine and covers the palate, without anesthetizing it.


8. Pastis Manguin

At La Maison Manguin they elaborate an original pastis beyond their fruit brandies. We find in its composition a touch of eau-de-vie of Williams pears that soften the mixture of spices and plants.


Don’t drink and drive. Enjoy responsibly.


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