Pastis Janot

Wine information: Pastis Janot can trace their roots back to 1928 in Aubagne, Provence, when Alfred Maunier, began to create a range of typical Provençal spirits. Very quickly these products became so famous that they could be found throughout the south of France. Monsieur Maunier’s singular ambition was to capture and pass on the fragrances and flavours of Provence through the rich and aromatic drinks he created. To achieve this goal, he chose a unique production process—one which would let time do his work for him. This specially adapted maceration process allowed the plants to slowly release their quintessential aromas. The secret recipes have been passed on through the generations, tested over time and patiently improved. Today, the distillery remains an independent business and one of the last in the industry to produce in the heart of Pastis country. Unlike many brands of Pastis, the herbs and spices of Pastis Janot are not distilled, but rather macerated, thereby imparting both natural flavour and colour. When the master blender considers absorption of flavour to be just right, the liquor is drawn off, filtered and bottled. It is this rather fragile balance between intensity of aroma and subtleness of flavour that gives Janot its distinct, rich taste. Although the exact number and types of herbs and spices used are a closely guarded secret, the following are apparent in both the flavour and aroma: Star anise & green anise (China) - give that powerful liquorice and aniseed flavour essential to all pastis. Cloves (Indonesia & the Caribbean) adds spice and depth of flavour. Tonka beans (South America) - have a complex aroma reminiscent of vanilla, cloves, old leather and tobacco. Cardamom (Malaysia) - intensely aromatic and enriching. Cinnamon (India & Sri Lanka) - gives a pungent yet soothing flavour. Black & white peppercorns (Malaysia) - give depth, spice and bite.

Tasting Notes: Pastis Janot is a naturally yellowish spirit with an aromatic nose full of aniseed, meadow grass and heavier notes of cloves and cinnamon. Initially, refreshingly zesty, developing more complex flavours of anise and liquorice. Sharp spice.

 
     

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