A complex and elegant Grand Cru, Henri Bardouin Pastis is not just any aniseed spirit. Its secret lies in the perfect blend of over 65 plants and spices that have been picked, macerated, distilled and balanced to perfection. Henri Bardouin Pastis is made by hand, guided each step of the way by its unique experience and savoir-faire. The ingredients selected to go into Henri Bardouin Pastis are sourced far and wide: star anise from China; liquorice from Turkey; grains of paradise from the Great Lakes region; Tonka beans from Guyana, cardamom from the Indian Ocean...and the list goes on. A vast journey that begins (and ends!) in the wild countryside of Montagne de Lure, in Alpes-de-Haute-Provence. It is there we hand pick following well honed traditional methods?inherited from local know-how dating back to herbalists in the Middle Ages?a variety of plants such as thyme, rosemary, sage and mugwort. 2 - MACERATION When the harvested plants and spices have dried, they are macerated in alcohol for a spell to extract their aromatic properties. Each ingredient requires a different temperature, maceration time and alcohol content so that by the end of this completely natural process the infusion achieves the flavour and balance desired. 3 - BLENDING Once produced, all the 'infused spirits' made from maceration and distillation are married together in precise quantities and a specific order, secrets carefully guarded by Henri Bardouin Pastis. A crucial step that demands rigorous testing and repeated tastings.

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