5 Item(s)

  • Tarquins Cornish Pastis 42% 35cl
    Cornish Pastis in a modern take on the French anise classic, and the first of its kind to be created in the UK. Foraged gorse flowers from the Atlantic clifftops and fresh orange zest help to deliver its fresh, invigorating and unique aroma. Distilled just like their gin and then finished off with a touch of liquorice root for colour, the drink is silky smooth and absolutely spectacular.

    Anise, orange and coconut is an absolutely classic combination in cooking/patisserie. And the gorse is able to mimic the coconut notes ever-so-slightly, making this unusual blend work in complete harmony.
    - Tarquin, Head Distiller
  • Pernod Anis 40% 70cl
    A spirit created in 1928, Pernod anise spirit soon built itself a reputation. Now established in over 110 countries, from the United States to Japan, this authentic aperitif is renowned for its subtle flavour with essences of star anise. Extremely refreshing, it is drunk in the most prestigious restaurants and hotels all over the world.
  • Anis Blanc Janot 45% 70cl
    Pastis Janot was founded in 1928 by Alfred Maunier, it is situated at the foot of Le Garlaban Mountain in the heart of Provence.
    Light fragrant nose with anise, a touch of vanilla and some oriental spice. Light on the palate, with a deceptively clean flavour, picking up at the finish with some spice before the anise returns.
  • Henri Bardouin Pastis Grand Cru 45% 70cl
    Henri Bardouin Pastis is made from a secret recipe of 65 different herbs and spices, making it truly unique and refreshing to taste. The only Pastis to be awarded a Gold Medal at the Paris agricultural show. It is both elegant and rich and makes the perfect companion with food as it is beautifully balanced and will not alter the taste of the food.
  • Ricard Pastis 45% 70cl
    The Ricard companys commitment to providing both trade partners and consumers with a consistently high-quality spirit starts with the selection of ingredients.

    Every year, a team of experts from Ricard travels to southern China where badian or star anis grows. They choose the best fruit during the harvest, carefully following the production process up to the first distillation. That takes place on site, the better to capture the badians rich flavour, which is turned into oil of aniseed.

    Liquorice is the other natural ingredient that brings out the anise flavour. Their search for the best plants often leads Ricards flavour specialists to the banks of the Euphrates. Its vital to choose the plants with the most intense aromas. Only the roots are kept, which are dried in the sun and then cut up into sticks.

    The oil of aniseed and liquorice sticks are sent to Ricards flavour preparation centre in Bessan, a small village near Baziers in south west France.