GRAND CRU
PASTIS
Much more than an aniseed beverage, Henri Bardouin Pastis is a masterpiece of balance where each ingredient occupies its rightful place. It deploys a symphony of flavours and aromas that meet, merge, and reveal themselves for a unique sensory dialogue between men, a terroir, and the history of Haute Provence. It is a symphony, whose score is a secret jealously guarded by Distilleries et Domaines de Provence.
Nurturing terroir
In the heart of the Alpes de Haute Provence, in Forcalquier, there is a wild and mysterious place. It nestles at the foot of the Lure Mountains, between a clear blue sky and among spectacular limestone rocks. This place is the Mourres plateau where the herbs, essential for making Bardouin Pastis (thyme, savory, sage, rosemary…), grow.
Production process
The Distillery that makes Henri Bardouin Pastis has one golden rule: give time to time. The pastis is made according to a rigorous process in which chance and haste have no place. This is the secret to creating an exceptional product…
1.
Collection of plants and spices
The 65 ingredients in the recipe are all carefully harvested and selected before use.
1.
Collection of plants and spices
The 65 ingredients in the recipe are all carefully harvested and selected before use.
2.
Maceration and pressing
Plants and spices macerate in 30°-70° alcohol in vats.
Infusion can take between two weeks and three months, followed by straining or pressing.
2.
Maceration and pressing
Plants and spices macerate in 30°-70° alcohol in vats.
Infusion can take between two weeks and three months, followed by straining or pressing.
3.
Distillation
Distillation is carried out in a pot-still, according to best practices. This almost alchemical process extracts the quintessence of the aromas.
3.
Distillation
Distillation is carried out in a pot-still, according to best practices. This almost alchemical process extracts the quintessence of the aromas.
4.
Blending
Infusions and distillates are carefully and meticulously blended. The strong spirit obtained is then brought down to 45° by adding pure water.
4.
Blending
Infusions and distillates are carefully and meticulously blended. The strong spirit obtained is then brought down to 45° by adding pure water.
5.
Decanting and filtering
Now, the alcohol needs to be left to rest to allow the tannins to settle. When ready, the pastis is filtered twice.
5.
Decanting and filtering
Now, the alcohol needs to be left to rest to allow the tannins to settle. When ready, the pastis is filtered twice.
6.
Bottling
Once the final tastings to ensure the perfect balance of Grand Cru Henri Bardouin Pastis have been made, it is bottled. Bottling must be quick to preserve all the aromas.
6.
Bottling
Once the final tastings to ensure the perfect balance of Grand Cru Henri Bardouin Pastis have been made, it is bottled. Bottling must be quick to preserve all the aromas.
Art of tasting
Henri Bardouin pastis has a unique organoleptic profile. Yellow, iridescent brown and green colour … Aniseed evolving towards spicy notes on the nose…A fresh and straightforward attack with a rich and long, lasting finish.
To savour all the aromatic finesse of Henri Bardouin Pastis, dilute 1 volume in 6 to 10 volumes of water. Yes, dilution is also the secret of real pastis tasting.
Besides being the ideal aperitif beverage, pastis Henri Bardouin also pairs wonderfully with fish, vegetables and spicy dishes.
Grand Cru Henri Bardouin Pastis has no expiry date: stored vertically, between 10 and 25°C and out of the refrigerator, it will perfectly preserve all of its aromas over time.
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DISTILLERIES ET DOMAINES
DE PROVENCE TOUR
COMING SOON
DISTILLERIES ET DOMAINES
DE PROVENCE TOUR
