HISTORY OF PASTIS
€12.00

Émeraude :
Mixture of 24 plants and a dozen mild spices, with a rich and fresh aroma.
No added sweeteners

Sauvage:
Made from seventy-two plants and ten spices, the aniseed is balanced by mugwort (bitter mountain plants); unsweetened, its taste resembles that of the finest liqueurs, boasting the most authentic aniseed flavour and an opal colour.

Henri Bardouin:
Consisting of fifty plants and spices from around the world, with fine and delicate aromas, its taste is resplendent with refreshing qualities, while its green colour sports hints of yellow.

Muse Verte:
Consisting of eight plants and spices from around the world, this unsweetened pastis contains no colorants or preservatives and has a balanced aniseed flavour. The only pastis produced by maceration.

Vieux Pontarlier:
A descendent of traditional absinth, produced by distilling a dozen aromatic plants (Hysope, Balm, Tea, Florentine Iris, etc.) its basic ingredient is still Spanish anise. It is produced using the ancestral tradition of steam distillation.

Verbena Leaf Pastis:
Specialities of Provence.

Also:

Ricard, Pastis 51, Pernod, Berger Blanc and Casanis