PASTIS - 95 PASTIS AND ABSINTHES - HOME SALE AND TASTING

Sale and tasting

The House of the Pastis, it is more than a simple shop, it's creators scattered throughout the territory, a great way to promote themselves. For example, will be presented to more than 95 Pastis and Absinthes you will be able to do a few tastings before buying.

Here we're trying every day to also meet a maximum of products of mouth to drink around anise and image Provence and Marseilles, of new objects such as glasses, carafes, jugs, bottles vintages, accessories various all about the PASTIS and ABSINTHE (spoons, fountains...), gift boxes... So many possibilities to do or to have fun.

Call the House of Pastis for all additional info.

Pastis, a bit of history

The first war world sounds the death knell for ABSINTHE, number one of the end of the nineteenth century, drink aniseed popular, scapegoat for the Temperance fight, target number one of the wine lobby raised from the phylloxera (vine parasite). In 1914, all alcohol measuring more than 16 ° is strictly prohibited. It will be the end of the war so that these are réautorisés, ABSINTHE excepted, (prohibited by Decree in 1915). But the habit of the anise, fresh, mixed with water will persist. In 1920, the french State allows up to 30 ° of alcohol anise (lest theABSINTHE only resurfaces).

Around of MARSEILLE, the aperitif tradition is alive and well : fresh water, anise and licorice marry and enrich other maceration of herbs. There were already the Marseille ABSINTHES on basis of anise and licorice (Star instead of green anise anise). The pace and the "good life Provençale" will therefore very naturally encourage these anise aperitif production, constantly reinvented according to the inspirations of the bosses of bar and wine merchants, and this in a total illegality.

At the end of the 1920s, a young commercial 23, son of a wine merchant, grabs hold of the idea and shot genius, sells an aperitif aniseed in its name. Defying the authorities, a certain Paul RICARD distributes widely this forbidden alcohol. He is constantly fined by the police and customs authorities. After intense lobbying work, he gets by decret in 1932 operating permit. The fines are therefore transformed into taxes. Paul RICARD will have to find a name for his drink and will be summoned to define. His recipe is therefore in the public domain and will be called "PASTIS", "pastisson" Provençal and Italian "pasticchio", synonymous of mixture, mix. The PASTIS was officially born. Paul RICARD will be commercially three years ahead of the competition. The success is dazzling.

PERNOD, initiator of ABSINTHE in France enjoy leave out his "PERNOD", but will not indicate the appellation PASTIS on its bottles. Yet, it is an aniseed of the same family.

In 1936, the first paid holidays permanently popularise PASTIS and introduce him as first an aperitif in France. And finally, in 1938, RICARD gets for all anise approval to market to 45 ° instead of 40 °.
During the second world war, the spirits above 16 ° are again banned. It was not until 1951 that are réautorisés PASTIS and all other spirits. PERNOD finally committed response and out his 51 with the appellation "PASTIS DE MARSEILLE".

The war is waged between the two producers until 1974 a reconciliation and a merger take place under the leadership of the two companies.
The PERNOD RICARD group will have success and expansion as we know it. He will lock the market in terms of sales volume, even if a multitude of small PASTIS emerge. All the distilleries surviving Absinthe will leave their drinks are with in mind the famous 'Bridge' of PONTARLIER, distillation of anise in mind.

At the end of the 80s appear different, more complex, PASTIS aromatic mixtures developed by maceration. HENRI BARDOIN will be the instigator, followed closely by JEAN BOYER,Jacob... le new PASTIS was born. Inspiration, creativity and tradition, the horizon opens on an infinity of subtle mixtures of unsuspected wealth. They compete with the wines. The palette is fabulous (see range).

It is in this state of mind that The House of PASTIS was created, first and foremost dedicated to the diffusion of all these jewels, very simple or extremely complex. Only the quality will determine their selection. All differences in taste are complied with, for the lover of NAP and petanque and/or for the lover of great wines and delicacies. Long live the PASTIS!
The idea of bringing together all of the PASTIS in Marseille, on the old Port, seemed as natural as the Sun and the sea. The start pulse has led us to discover an impressive pastis amount as different only amazing, from the simplest to the most complex. We are have together, including our own products.
It's the fierce determination to support and highlight manufacturing quality and eating quality that allowed the selection "House of PASTIS', such a label to apply to the highest level of PASTIS and ABSINTHEproduction.

Open on sunday