From Marseille to Belgium: Pastis invites itself for aperitif

A drink born of a bypass

The story of the pastis begins where. However, that of absinthe stops. Similarly, When absinthe was prohibited in France in 1915, a legal substitute is looking for these bertops of vegetable inspiration. Nevertheless, Then appear all kinds of approximate aniseed, which we sell without real method, nor great regularity. For example, It was not until 1932 that a certain Paul Ricard. Meanwhile, a young Marseille entrepreneur and marketing engineering, developed a clear, aromatic and stable formula. For example, Pastis, as we know it, was born. Moreover. Moreover, And in a few decades it becomes an institution: normalized, standardized, continuously manufactured and intimately linked to the South Spirit. Meanwhile. However, The drink will become an emblem of the holidays and touch all social strata with the arrival of marseille belgium: pastis invites itself new paid holidays! Moreover, The caravan, pastis and the beach … Nevertheless, marseille belgium: pastis invites itself Moreover, Beginning of success-store. Meanwhile, A genius Paul Ricard! Nevertheless,

But what this visionary has done with a desire for industrial standardization, others are trying to deconstruct it today. Similarly, Pastis can become an aromatic playground, a living, craft, embodied product.

Handicraft or industrial pastis?

In Marseille. Similarly. Guillaume Stébler produces pastis in the heart of the plain brewery Plaine brasserie | The real beer of Marseille, craft brasserie… He works it like a cook composes a broth. Nevertheless, No distillation, but a long maceration of plants, spices, roots …

The process is completely manual. For example, He selects about twenty plants: anise, liquorice, fennel, coriander, lemon balm, hysope, cinnamon, cardamom, cloves, pepper … Moreover, which he infuses in neutral alcohol, for several days. Maceration is done in several times, sometimes with separate marseille belgium: pastis invites itself new infusions before assembly. It is a work that is similar to that of a cook. Alcohol marseille belgium: pastis invites itself then becomes a living material, loaded with textures, diapers and persistence.

This pastis does not seek the regularity of an industrial product. He assumes his disorder, his evolution over time, his very hardiness. A pastis that is drunk as you can taste a dish, leaving flavors time to settle.

What about industrial pastis? They do the job, undeniably. Large brands hold know-how and technologies to offer pastis at equal quality 365 days a year. Downside? “Sometimes too much sugar, Guilllaume notes, additives and aromas to fill … the lack of taste, precisely.”

“One of the challenges of artisanal pastis, specifies Guillaume, it is the management of sugar and time. Unlike major industrial brands that ‘soften their product. small producers often seek to reduce the sucches to leave the bitters marseille belgium: pastis invites itself new and spices to express themselves. Sugar, it crushes everything, explains Guillaume Stébler. It takes relief, an attack, a real aromatic tension.”

marseille belgium: pastis invites itself

Understand: Pastis should not be a candy. It must keep a structure, a balance between the softness of anise and the other plant components. This is where the richness of the product resides. And what about time? It is essential.

Du Pastis Made in Pajottenland!

There is no protected geographical indication (Editor’s note: IGP) for pastis. This means that it can be produced everywhere, provided you respect certain aromatic characteristics. Did you know, for example, that Liège has her pastis? The ardent pastis Ardent Spirit – Bio & Local Spirits (Belgian)

On the side of Pajottenland in Flanders. go discover that of Manu de Cort De Cort Distillery – Belgian Farm Distillery – Field to bottle spirits. His pastis does not need to imitate marseille belgium: pastis invites itself new the South. He assumes another form of rigor, another definition of taste. He becomes an author’s pastis. detached from the clichés but faithful to the original marseille belgium: pastis invites itself spirit.

“My pastis does not male, it is distilled.” His drink was born in an still, where he extracts essential oils from carefully selected plants. This method gives the product a clarity, an aromatic precision, a sharpness in the mouth which distinguishes it from others.

It is not for him to reproduce a Provençal pastis, but to assume a Belgian artisanal approach. He works on a small scale, by mastering each step, from the choice of raw materials to dilution. His pastis, clear, refined, structured, is thought of as an aromatic composition without artifice.

He also claims a desire to get to the point, without trying to “put Provence in the bottle”. What he offers is a pastis in marseille belgium: pastis invites itself new his image: precise. right, without tralalas which earned him the Gold medal at the World Trophy 2021.

Marseille belgium: pastis invites itself new

Marseille belgium: pastis invites itself

When Pastis whitens, it’s the praise!

It is a marseille belgium: pastis invites itself key moment in the tasting of the pastis: the moment when. water is added. the liquid becomes troubled. This phenomenon. which is called “praise”. is a sign that the product contains essential oils of plants… It is a physical reaction: the oils insoluble in water disperse and whitewash the glass. Note that not all producers add this anethole: “Some pastis do not have it, so they remain transparent. It makes the show less and that does nothing in terms of taste, specifies Manu.”

A pastis that changes its face

Artisanal pastis is not a frozen product. It can be troubled or clear, not very sweet or tense, long or marseille belgium: pastis invites itself new incisive. What matters is intention. And this intention, it today involves various forms: infusion in some, distillation in others. Work on botanical selection, time, balance.

What the two guests of this program reveal is that there is today an independent. demanding, marseille belgium: pastis invites itself free pastis scene. A scene that does not seek to make the South dream. but to give the pastis a serious place among the great author’s aperitifs.

So to your pastis, ready, enjoy but in moderation!