Exceptional artisanal Pastis
Henri Bardouin

What is pastis made of ?

Anise, the key ingredient in authentic pastis

Anise, an essential plant in the making of pastis, has a history that goes back at least 15 centuries BC. Grown on the southern shores of the Mediterranean, anise was already prized by the Egyptians for its therapeutic properties, particularly for treating gums, teeth and heart disease. In the 15th century BC, its use spread to Greece and then Rome, where its aperitif and thirst-quenching properties were quickly recognised.

Anise also occupies an important place in traditional Chinese medicine, used to treat urinary tract diseases, improve digestion and even stop hiccups. In India, star anise, a variety of anise, has been used for centuries to produce an aniseed-flavoured spirit known as ‘esprit ardent’, considered to be the direct ancestor of pastis.

Anise reached France via Marseille, thanks to the Moorish invasions around 730 AD and the Crusades between 1095 and 1291, becoming part of the local culture and contributing to the creation of our modern pastis.

Liquorice, the essential complementary ingredient

Liquorice is the other key ingredient in Henri Bardouin pastis. It has been known since ancient times for its medicinal properties and sweet taste. Liquorice is a plant native to the Mediterranean basin and Asia Minor. It was already used by the Egyptians, Greeks and Romans to treat stomach upsets, ulcers and respiratory infections. In the Middle Ages, liquorice was used as a medicinal plant and as a sweetener. It was also used to mask the bitter taste of certain medicinal preparations. Today, liquorice is used to make pastis for its sweetening properties and for its unique flavour, which complements that of aniseed perfectly.

Plants and spices, a touch of originality

Henri Bardouin pastis is distinguished from other pastis by its unique recipe, made from over 65 different plants and spices. These include aromatic plants such as thyme, rosemary, savory, sage, mugwort, verbena and lemon balm. These plants are harvested on the Forcalquier estate and carefully selected for their quality and freshness. The spices used in the Henri Bardouin pastis recipe come from further afield, such as China for star anise, Syria for liquorice, Vietnam for cinnamon and Sri Lanka for cardamom. These spices add a touch of originality and complexity to Henri Bardouin pastis, which stands out from other pastis with its unique aromatic profile.

Alcohol, the essential ingredient

Henri Bardouin pastis is a 45° alcohol. Alcohol is an essential ingredient in the making of pastis, as it allows the aromas of the plants and spices to be extracted. The alcohol used to make Henri Bardouin pastis is of the highest quality and is carefully selected for its neutrality and purity. It is mixed with water to obtain the desired degree of alcohol, then used to macerate the plants and spices. Maceration extracts the aromas from the plants and spices and transfers them to the alcohol. The alcohol is then distilled to obtain a flavour-rich distillate, which is then mixed with water and sugar to create the inimitable Henri Bardouin pastis.

The origins of traditional Pastis :

Aniseed-flavoured drinks have a long family tradition, often created from plants available in the immediate environment. These plants were macerated in alcohol to produce an infusion used to flavour water and quench thirst. Recipes varied in complexity and composition, but always included aniseed plants such as star anise, green anise and fennel.

In 1915, absinthe was banned in France, leading to a prohibition that also affected all similar spirits. Five years later, under pressure from distillers, the law was changed to allow aniseed-flavoured aperitifs, provided they did not contain absinthe, were not green and did not exceed 30° alcohol. In Provence, this marked the beginning of the popularity of the ‘petit jaune’. Thirst-quenching and economical, it became an emblematic drink at the bar. The number of brands multiplied, each jealously guarding its own recipes based on green anise, star anise, fennel, liquorice, natural plant extracts and macerated or distilled alcohol.

In 1932, the term ‘Pastis’ was coined by Paul Ricard, who developed a new recipe combining green aniseed, star anise and liquorice. This innovation was an immediate success, reinforced in 1936 by the advent of paid holidays, associating pastis with holidays and sunny days. In 1938, the law authorised an alcohol content of 45°, considered ideal.

However, in 1940, pastis was banned again, accused of undermining the morale of soldiers. Smuggling of aniseed-flavoured spirits developed, and enthusiasts persisted by making their own pastis. In 1951, aniseed-flavoured aperitifs were definitively authorised. In the early 1990s, more complex pastis appeared, produced by maceration, with Henri Bardouin at the forefront. This was the birth of our traditional pastis.

The history of Henri Bardouin pastis: from the Lure distillery to international renown

The first references to pastis from the Distillerie de Lure were found in an advertisement published in 1935: Paulanis, named after the owner at the time, Paul Ferréoux.

When Henri Bardouin joined the distillery in 1946, he changed the name of Paulanis to Diamant and distributed it in local bars.

Henri Bardouin was the first to concoct a more complex pastis with elaborate flavours.

In 1986, the Distillerie de Haute Provence developed a new herbal pastis recipe called Occitanis.

Pastis Diamant was kept as a standard pastis for bars. Occitanis, on the other hand, was dedicated to retailers.

In 1990, when the company became Distilleries et Domaines de Provence, Pastis Henri Bardouin was born: an evolution of Occitanis pastis to which more exotic spices were added, contributing to its reputation.

Henri Bardouin pastis: a quality pastis that meets regulatory requirements

To obtain the ‘Pastis’ designation, European regulations impose specific characteristics:

Glycyrrhizic acid content: This substance, derived from the infusion of liquorice, must be between 0.05 and 0.5 g/l. Pastis Henri Bardouin contains around 0.06 g/l, a minimum level deliberately chosen to allow the other aromas to express themselves fully.

Sugar content: The sugar content must be less than 100 g/l. Pastis Henri Bardouin contains 50 g/l of sugar.

Anethol content: Anethol, an essential oil of star anise, should be between 1.5 and 2 g/l. Pastis Henri Bardouin has a maximum anethol content of 2 g/l.

These criteria ensure that Pastis Henri Bardouin complies with standards while offering a unique and balanced aromatic profile.

How to enjoy Henri Bardouin artisanal pastis

Traditionally, Henri Bardouin Pastis is drunk as an aperitif, with fresh water and ice. However, it can also be used in cooking to enhance your dishes and desserts.

To fully appreciate the aromas and flavours of a traditional pastis such as Henri Bardouin pastis, it is advisable to follow a few simple rules:

• First pour the pastis into the glass, then slowly add fresh water. The ideal ratio is 1 part pastis to 5 parts water.
• Add ice cubes to refresh your drink and bring out all the flavours of the pastis.
• Enjoy your homemade pastis slowly, taking the time to savour each sip - and, of course, in moderation!

Where to buy Henri Bardouin Pastis?

Henri Bardouin artisanal pastis is available from a wide range of outlets in France and abroad. You can find it in wine shops, delicatessens, bars and restaurants. Find all the locations on this page (link to the store locator page).

You can also order your homemade pastis in just a few clicks and have it delivered straight to your door.

By choosing to buy a traditional pastis such as Henri Bardouin pastis, you are also supporting local producers and French craftsmen. In this way, you're helping to preserve time-honoured know-how and promote quality products.