spirits liqueur
estate
45%
Henri Bardouin Pastis
Provence, France
About this product
Henri Bardouin Pastis from Forcalquier uses 65 botanicals — including wild thyme, rosemary, savory, lavender, and vanilla — creating a far more complex aromatic profile than industrial pastis. Less sweet, more herbaceous, and more authentically Provencal. The preferred pastis of sommeliers and serious cocktail programs. Also louches beautifully.
The deductive profile Library
nosestar anise, wild thyme, lavender, rosemary, subtle vanilla, gentian
palatedrier than Ricard, more herbaceous, complex, long finish
signaturewild herb complexity — Haute-Provence landscape in a glass
Service
glasstall straight glass
ratio1:5 with cold water (same as Ricard)
temperatureserve very cold
Open The Library to see this section in full.
Open The LibraryThe quality ladder Library
artisanal pastis — 65 botanicals
Open The Library to read the full Quality Hierarchy.
Open The LibraryTasting profile
star anise, wild thyme, lavender, rosemary, subtle vanilla, gentian
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Pairings
complement
casual
Henri Bardouin's complex Provençal herbs bridge the brandade; both come from the southern French Mediterranean tradition
classic
aperitif
complement
seafood
Henri Bardouin's complexity (65 herbs including lavender and thyme from Haute-Provence) bridges with soupe de poisson's saffron-orange-tomato character; the anise bridges the fennel-anise notes in the soup
classic
aperitif
complement
food
Henri Bardouin's Haute-Provence herb complexity bridges the olive tapenade; the 65 herbs in the pastis match the Provençal pantry
classic
aperitif
complement
preserved_pickled
The Provencal aperitif pairing — pastis and Nicoise snacks. Henri Bardouin's complex herbal pastis complements the salty-savoury intensity of pissaladiere; the herb complexity mirrors the olives and anchovy brine.
classic
aperitif
complement
vegetables_legumes
Pistou's basil-garlic-tomato character and Henri Bardouin's 65-herb complexity are both expressions of Provence's aromatic landscape; the lavender bridges the basil; thyme bridges the garlic-herb base
classic
aperitif
complement
seafood
Henri Bardouin's complex herb pastis pairs with bouillabaisse; both are concentrated expressions of Provence
classic
main
complement
vegetables_legumes
Henri Bardouin's herbal complexity and the Salade Niçoise's multi-component Mediterranean flavours are natural companions; the lavender note in the pastis echoes the Provençal landscape that grew the salad's ingredients
established
aperitif
complement
seafood
Bardouin's complexity and bitter character cuts through brandade's rich olive oil base; the thyme in the pastis bridges the preparation's herbal character; a sophisticated Southern French combination
suggested
aperitif