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Pastis Henri Bardouin

Grand Cru du Pastis

Derived from a blend of 65 plants and spices, Henri Bardouin Pastis is based on a secret recipe that has been handed down from generation to generation at the Distilleries de Provence. Henri Bardouin Pastis is defined the “Grand Cru” of pastis.

Even though the Provençal soil, plants and spices impart exceptional qualities to HB Pastis, it would be impossible to produce HB Pastis without other plants and spices from all over the world. In fact, each continent contributes to the quality this pastis. This harmonious blend of flavors offers a rich and refreshing aperitif that stimulates the palate without being overpowering.

SALES TOOL COCKTAILS

Even though the Provençal soil, plants and spices impart exceptional qualities to HB Pastis, it would be impossible to produce HB Pastis without other plants and spices from all over the world. In fact, each continent contributes to the quality this pastis. This harmonious blend of flavors offers a rich and refreshing aperitif that stimulates the palate without being overpowering.

SALES TOOL COCKTAILS

Pastis means “mixture” in the Provençal dialect and it is exactly what Henry Bardouin wanted to create: a genuine crossbreeding of flavors.

To enjoy HB Pastis in its traditional manner, dilute two ounces of HB Pastis with 6 ounces of cold water in a tall glass. This method will release all the flavors and aromas. As the water and Pastis mix and the liquid clouds, the secret of HB Pastis is revealed! One sip and you will know why HB Pastis is referred to as the "Grand Cru du Pastis”.

Botanical

Henri Bardouin Pastis is made from a blend of 65 plants, here some of them.

There have been many attempts to copy it, but its reputation is solid and its quality speaks for itself. (45% abv and 90 proof)

Star Anise

Star Anise

A spice made from the fruit of the Chinese evergreen tree Illicium verum. It's aptly named for the star-shaped pods from which the spice seeds are harvested and has a flavor that is reminiscent of licorice.

Cardamon

Cardamon

Is a spice made from the seeds of several plants native to the Indian subcontinent and Indonesia.

Black & White Pepper

Black & White Pepper

Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. To produce white peppercorns, this outer layer is removed before or after drying, leaving only the inner seed.

Nutmeg

Nutmeg

Is the seed or ground spice of several species of the genus Myristica. It is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter.

Sage

Sage

Is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family and native to the Mediterranean region, though it has naturalized in many places throughout the world.

Artemisia (Mugwort)

Artemisia (Mugwort)

Is a perennial plant native to Northern Europe, and Asia; but it can also be found in many parts of North America. The mugwort plant has angular reddish-brown stems that have bitter-tasting leaves with a sage-like aroma. The mugwort plant has been traditionally used for everything from digestive disorders to beer-making, insect repellent, and more.

Centaury

Centaury

It is an erect biennial herb which reaches half a meter in height. It grows from a small basal rosette and bolts a leafy, erect stem which may branch. The triangular leaves are arranged oppositely on the stem and the erect inflorescences emerge from the stem and grow parallel to it, sometimes tangling with the foliage. Each inflorescence may contain many flowers. The petite flower is pinkish-lavender and about a centimeter across, flat-faced with yellow anthers. The fruit is a cylindrical capsule.

Melegueta Pepper

Melegueta Pepper

Also known as Grains of Paradise it is grown in Africa and provide a warm, spicy bite with slightly bitter overtones. With flavors reminiscent of cardamom and coriander, grains of paradise make a great substitute for black pepper in soups and salads.

Clove

Clove

Are the aromatic flower buds native to the Maluku Islands in Indonesia and are commonly used as a spice. Cloves are available throughout the year due to different harvest seasons in different countries.

Territories & Album

The People

Yves Rafattelli

Master Distiller

Yves grew up on the hills of Upper-Provence, where his father used to take him hunting and fishing, as well as picking mushrooms and harvesting herbs used in traditional Provence meals. Yves joined the Distillery in 1981, and he acquired his know how in distilling herbs from Jean Augier, a 3rd generation distiller, who started distilling in the late 1940s with his father. “Each still has its own personality” says Yves “Jean knew ours perfectly and taught me all that was there to know. Mastering the old still helped me tremendously in choosing a new one, when we had to change machinery in 2017. It is not only about the quality of the raw materials, the way you operate your still has to match the quality of what you are distilling as well.” Yves now has perfect control of the distillation process, and yet he learns something new every day which is what he loves the most about his job. “It is the "charm of the still” Yves likes to say “There's always the expectation of what's going to come out. Every shift turns into a challenge on how to extract the most subtle scented spirits.”

The People

Helene Rogeon

Master Blender

Born in the region of Cognac in 1962, joined the distillery as an oenologist in 1986, right after graduating from Bordeaux Wine University. Helene loves assembling botanicals and wines to create great flavors, and she turned her passion into her profession. As a master blender, Helene checks that the right amount of each ingredient is used correctly. She is responsible for the final flavor, making sure it doesn’t change. Helene is the one keeping the recipe, and keeping it secret, since the proportion of each ingredient in the blend is part of the Distillerie’s core know-how.

The Video

The History

1920

The beginning of the production of Pastis in Provence started right after Absinthe was banned. Under the pressure from distillers, the law authorized aperitifs with anise on the condition that they did not contain absinthe, that they were not green, and that the alcohol did not exceed 30°.

1932

The word "Pastis" spreads out of Provence to rest of France thanks to Paul Ricard, whose pastis brand is an immediate success. From a local spoken word, Pastis becomes a recognized national category.

1936

With the arrival of paid vacations, pastis took on a connotation of "vacation drink" and sales literally exploded.

1938

The law authorized a 45% alc/vol: the ideal alcohol content.

1946

Henri Bardouin, new owner of Distillerie de Lure ( now Distilleries Domaines de Provence) whose pastis had been distributed in local bars for decades, decides to elaborate a more complex recipe, using the multiple local herbs growing in Upper Provence. This is coming back to the very ancient recipes of pastis, when botanists were incorporating up to a hundred herbs in a single beverage.

2008

Henri Bardouin Pastis becomes the first pastis to get Gold Medal at the Concours Général Agricole in Paris. While Ricard made pastis a main stream category, Henri Bardouin upgraded it to a noble one.

Until Now

While continuously improving the recipe of its pastis, the Distillerie also change its pastis name follow, from Paulanis in 1920, Diamant in the 1940’, Occitanis in the 1970’, it finally get called Pastis Henri Bardouin in 1990. At that time, the recipe, distilling 64 herbs and spices is considered as the most successful ( as far as flavor is concered) of any anise based spirits.