SAVOUR THE SECRETS OF A HANDMADE PASTIS

Definition of Pastis

Pastis (Provençal Occitan pastisson: paste or mixture) is the name given to alcoholic drinks flavored with anise and licorice.
In Occitan, pastis also means trouble, a problematic or confused situation: what a "pastis"!

Anise

One plant is the basis of Pastis: anise. It is estimated that anise was already used at least 15 centuries before the common era. Grown on the southern coasts of the Mediterranean, it is believed that the use of anise was known to the Egyptian civilization for its abilities to treat the gums, teeth and cardiac diseases. The use of this plant spread starting in the 15th century before Christ in Greece, then in Rome for its aperitif properties and its refreshing power. Anise also comes within Chinese traditional medicine in the treatment of diseases of the urinary tract, to improve digestion and even to stop hiccups... In India, a "strong spirit" of alcohol with anise based on star anise has been prepared for centuries. This is undoubtedly the most direct ancestor of our pastis.
Anise came into France through Marseille with the Moorish invasions (around the year 730) and later with the Crusades (between 1095 and 1291)....

History of Pastis

Drinks based on anise were traditionally made in families from plants available in the environment. These plants were placed to macerate in alcohol and the infusion obtained was used to give a scent to the water and to refresh. These recipes, more or less complex and varied from family to family, incorporated all anise plants (star anise, green anise, fennel, etc.).
Absinthe was prohibited in France in 1915. For five years, the prohibition affected not only absinthe, but also similar spirits. In 1920, under pressure from distillers, the law authorized aperitifs with anise on the condition that they did not contain absinthe, that they were not be green, and that the alcohol did not exceed 30°. In Provence, it was the beginning of a veritable "little yellow" craze. Refreshing and especially economical (one volume of liqueur for five volumes of fresh water), it became the star in bars. The brands multiplied, which jealously guarded the secret of the mixture and proportions of ingredients used: green anise, star anise, or fennel, licorice, natural plant extracts and macerated or distilled alcohol. Consumed in moderation, pastis then became synonymous with blue skies, the beach and sunny summer days. The word "Pastis" appeared in 1932. It was then that Paul Ricard made a new recipe based on green anise, star anise and licorice. The presence of licorice in an alcoholic drink with anise was a great novelty. It was an immediate success, pastis was even sold on the street, by shouting anise sellers. Thus, in 1936, with the arrival of paid vacations, pastis took on a connotation of "vacation drink" and sales literally exploded.
It was necessary to wait until 1938 for the law to authorize a 45% alc/vol: the ideal alcohol content.
However, in 1940, there was a new prohibition on pastis: accused of weakening soldiers facing the enemy, it was held responsible for the French defeat! A network to smuggle anise essences was established. Pastis lovers would not be discouraged, and they made a homemade pastis by diluting the essences in alcohol.
In 1951, aperitifs with anise were again authorized, this time permanently.
At the end of the 1980s, different, more complex pastis appeared, aromatic mixtures created by maceration. HENRI BARDOUIN started it.
The new pastis was born.

HB Pastis

The first references to pastis from the Distillerie de Lure were found on an advertisement that appeared in 1935: the Paulanis, from the name of the owner at the time, Paul Ferréoux.
When Henri Bardouin became a distiller in 1946, he changed the name from Paulanis to Diamant and distributed it in local bars.
Henri Bardouin was the first to think of concocting a more complex pastis.

In 1986, the Distillerie de Haute Provence developed a new pastis recipe based on plants called Occitanis.
Diamant pastis is preserved like standard pastis. It is intended for bars. Occitanis is for retailers.
In 1990, when the company became Distilleries et Domaines de Provence, Henri Bardouin Pastis was born: an evolution of Occitanis pastis to which more exotic spices are added which will contribute to its famous reputation.

Pastis, Legally

European regulations require certain characteristics to obtain the name "Pastis":
a level of glycyrrihizic acid (given by the licorice infusion) between 0.05 and 0.5 g/l. In HB, the level of glycyrrihizic acid is approximately 0.052g/l: This minimum level of licorice is a deliberate choice to allow the other flavors to be expressed.
A sugar level below 100 g/l. In HB, the sugar level is 50 g/l.
The anethole (essential oil of star anise) level is between 1.5 and 2 g/l. In HB, the anethole level is 2 g/l.