Pastis

Bittersweet, aromatic, and steeped in Provençal sun, pastis is the iconic anise-flavoured apéritif of southern France. Formulated as a sweetened alternative following the ban on absinthe in the early 20th century, pastis pairs star anise and green anise with rich liquorice root, fennel, and secret blends of Mediterranean herbs. Renowned for its dramatic opalescent clouding—or louche—when mixed with ice-cold water, pastis offers a delightfully refreshing, aromatic serve that defines French outdoor dining culture. Discover hand-selected releases perfect for traditional terrace highballs, outdoor gatherings, and classic French mixology.

About Pastis

Created in Marseille during the 1930s, pastis is defined by its two main botanical pillars: anise and liquorice root (Glycyrrhiza glabra). Unlike unsweetened absinthe or dry anisette, authentic pastis contains added sugar (typically under 100g per litre) to balance its herbal bitterness, yielding a rich, silky mouthfeel. For your home bar, pastis is the ultimate warm-weather apéritif—lowering effective alcohol strength when diluted while opening up a heady bouquet of liquorice, spice, and Provencal flora.

Flavour & Style Guide

Understanding the distinct styles of pastis makes selecting your bottle simple:

— Pastis de Marseille (Classic Style): The gold standard style bottled at 45% ABV or higher with a pronounced liquorice core supported by sweet star anise and aromatic wood spice.

— Craft & Artisan Pastis: Produced by smaller regional distilleries infusing up to 70 different alpine and Mediterranean botanicals—including thyme, rosemary, lemon verbena, and sage—resulting in a lighter, more complex herbal character.

— White / Clear Pastis (Pastis Blanc): Distilled to retain a crystal-clear appearance before dilution, offering a lighter, flower-forward profile with subtle liquorice notes.

— Blue & Flavoured Variations: Modern expressions infused with natural botanical extracts like mint, coconut, or berries for a colourful twist on the classic apéritif.

How to Choose the Right Pastis for You

— The Traditional French Serve: Pour 20-30 ml of pastis into a glass, then dilute with 5 to 7 parts ice-cold water until the spirit transforms into a milky, opalescent yellow, adding ice cubes last.

— The "Tomate" Cocktail: Add a splash of grenadine syrup to a glass of pastis before topping with cold water for a sweet, pink-hued French bistro classic.

— The "Perroquet" (Parrot): Stir a dash of crème de menthe or mint syrup into your pastis and serve for a vibrant green, invigorating mint-anise highball.