BERNARD MARTY LANGUEDOC
~ Anisé ~ ( Aperitif ) Highly appreciated throughout the Hellenic community, ‘O???’ is the anise of the island of Cyprus but closer to liquor (usually at around 30 %). In this stronger maceration the use of a bitter almond milk is unique to this preparation. For almost 10 years Bernard recreated this recipe transmitted by Brother Dimitrios, an old hermit from the island of Cyprus. The maceration of insoluble substances makes this creamy aspect to the cloudy anisé. A refreshing herbal pastis with a delicate fragrance that suggests bitter almonds.
- BERNARD MARTY LANGUEDOC
~ Anisé ~ ( Aperitif ) There was no pastis drinking in Algeria, but anisette which is a special manufacture (different from the French anisette). Licorice is not used, the anisette is thinner than the pastis. It was following the request of many returnees that Bernard reconstituted this product. - BERNARD MARTY LANGUEDOC
~ Anisé ~ ( Aperitif ) The traditional pastis of the French countryside, in the manner of the ancients that was done in each village of Occitania. Made in the old fashioned way with the anise, star anise and licorice plants macerated in each bottle.
