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A bouquet of provençal herbs including thyme, rosemary, savory, sage, verbena, hyssop and melissa (lemon balm) lends a distinctive, tang to the basic mix. This consists of liquorice root, star anise from Asia and, less often, Mediterranean anise. It's macerated in alcohol for between two weeks and several months.
Producers guard their recipes jealously and the exact brew can vary widely. Certain of the more recent, upmarket pastis, such as Henri Bardouin, manufactured in Forcalquier, Northern Provence, are much herbier than others.
Neat pastis is usually a transparent amber (the colour is produced by caramel), though some makers, like Charbay in California, produce a "white", clear pastis and there are even some sky-blue brands on the market, such as Janot or Pet't Bleu.
Producers guard their recipes jealously and the exact brew can vary widely. Certain of the more recent, upmarket pastis, such as Henri Bardouin, manufactured in Forcalquier, Northern Provence, are much herbier than others.
Neat pastis is usually a transparent amber (the colour is produced by caramel), though some makers, like Charbay in California, produce a "white", clear pastis and there are even some sky-blue brands on the market, such as Janot or Pet't Bleu.
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