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.

Serving suggestions

Traditionally, Pastis des Alpes is served chilled, mixed with six to eight times its volume of chilled water and ice. It is also used as an ingredient in several cocktails, and even in cooking.

Distillery tip: water, sugar, lemon juice and Pastis des Alpes. Nothing could be easier than a Pastis des Alpes granita. Simply delicious!

Storage advice: to bring out the full flavour of Pastis des Alpes, store at room temperature and away from light.

Recipe ideas