Distillerie des Alpes - Le Pastis des Alpes - 45% 700ML
The dominant flavours of star anise and liquorice, typical of pastis, are enhanced by an aromatic bouquet of about 20 plants and spices. The subtle notes of génépi and woody hints of moneywort lend this exceptional pastis an incomparable flavour.
LIST OF PASTIS INGREDIENTS:
Originally from China, star anise is a very fragrant spice, derived from the Illicium verum tree. Its fruit is star shaped, often with eight points – hence its name. It is picked when green and then sun dried, acquiring a reddish brown colour.
Star anise gives Pastis des Alpes its roundness and length on the palate.
Liquorice is a perennial plant of the Fabaceae family.
It needs a rich, moist soil to grow and enjoys warm climates, growing in bushes up to a metre high. Its flowers are blue or purple but it is the underground stems, called stolons, which are used.
Liquorice imparts woody and sweet notes to Pastis des Alpes.
Cinnamon is simply bark from the Sri Lankan cinnamon tree, which belongs to the Lauraceae family, and grows up to 15 metres in height in tropical or sub-tropical regions. At harvest time, the bark is removed from the branches. Only the inner bark is kept; as the strips dry, they curl up into sticks.
A spice commonly used to flavour wine, it is found in many dishes and is often associated with Christmas.
Cinnamon imparts a spicy base note to Pastis des Alpes.
An emblematic Alpine plant, this perennial best thrives in high-altitude glacial moraines and scree. It is part of the Sage family, like absinthe. There are five aromatic génépi species: Artemisia glacialis, Artemisia umbelliformis, Artemisia spicata, Artemisia nivalis and Artemisia eriantha.
Génépi imparts fresh and camphorous notes to Pastis des Alpes.
Moneywort (Hypericum nummularium) is a perennial creeper that takes its Latin name from its rounded leaves, reminiscent of the shape of coins.
Typical of the French Alps, it grows on rocky mountain walls and is very aromatic (when dried).
It lends slightly fruity, sweet and woody notes to Pastis des Alpes.
Back in Roman times, wine was already being made from aniseed mixed with plants. In the late 19th century absinthe, the popular aniseed drink, reigned supreme in France. But the First World War sounded the death knell for this emblematic apéritif, when all spirits above 16 degrees were banned. Yet the practice of mixing fresh anise with water persisted. In 1920, the French government allowed aniseed drinks up to 30 degrees alcohol. The first pastis was officially launched in 1932, and it was during this post-war period, with the arrival of paid holidays, that it became the "holiday drink" and established itself as French people’s favourite apéritif.
An emblematic product of the distillery for more than four decades, Pastis des Alpes is complex and highly aromatic, thanks to a unique process of macerations and infusions.
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