Pastis, Aqualanca l'Anis d'Antan

Tasting Notes

The recipe for Aqualanca is inspired by 18th and 19th century recipes for aniseed-flavoured liqueurs such as Fenolheta, a liqueur from Aix-en-Provence made from fennel and wormwood. Aqualanca contains little liquorice or exotic spice. The macerations and alcoholate-based products are made using local plants, such as fennel, aneth, coriander, verbena, peppermint and wormwood, as well as Piedmont achilles. A refined drink, Aqualanca brings all the freshness that nature has to offer in Provence. It should be diluted in six times its volume of pure cold water and served with ice cubes. Its incomparable subtlety and delicate freshness linger on the tongue, recalling the warmth of the Mediterranean, and magic moments spent over the aperitif.