$ 96.00
In stock
~ 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.
In stock
| Bottle | 1000 ml |
|---|---|
| Sweetness | Dry (fruity) |
| Alcohol | 45 % |
| Temperature | 10 – 12 °C |
| Service | – Classic = 2cl of pastis in a glass +10 cl of fresh water. Subsequently, two ice cubes are added. It is essential to add ice cubes after adding water and never before. The most common method. – Traditional = Pouring 10 cl of very cold water into an ice-cold glass. Then adding 2 cl of pastis. – The Flan = 2 cl of pure pastis. – Marcel = 4 cl of pure pastis, drunk at one time. – Parisian = Pouring 2 cl of pastis into a glass and adding ice cubes. Then 10 cl of water, not always fresh. In contact with ice cubes anethole (flavoring substance only in industrial pastis) freezes and forms glitter. This way of serving pastis is not supported by manufacturers and insiders. It is unfortunately part of bad habits. |
