100% natural, this Pastis reflects the sunny French Provence.
This velvety aniseed-flavoured Pastis is a refreshing aperitif with notes of almond and Chartreuse.
To drink it in the usual way : pour 2cl of Pastis and add 10 to 14 cl of fresh water with some ice.
Or if you prefer to follow the traditional rule: pour some cold water (without ice) in a frozen glass and add some Pastis. Mix and taste. Just perfect!
THE WINERY
The Jean Boyer company, grower of aromatic plants and liqueur seller, owes its name to the abbot of the same name who used to be the chaplain of some boy scouts. With them he founded a kind of community which got involved into producing artisan spirits.
Today, the production of Pastis Boyer is only of 100 000 bottles a year against 140 million (including all the brands sold on the French market).
Contrary to the distilled alcohol, the macerated alcohol is much more complex with aromas of various plants and spicy notes .
This traditional know-how was almost entirely forgotten but was resurrected by the Abbé Boyer. As he was a child, he had observed men of his village who filled in their glas with some water of a fountain after having poured out a few centiliters from a bottle in which several aromatic plants had been macerating for several months.