The South-East of France, the birthplace of the mythical Pastis, is a region abundant in traditions and authentic flavours. The departments of Provence-Alpes-Côte d'Azur, particularly Marseille and its coastline, are globally recognised as the nerve centre of this anise-flavoured drink. The Mediterranean climate, with its hot and dry summers, plays a crucial role in the cultivation of the ingredients used to make Pastis, such as star anise, liquorice, and other aromatic herbs.
Historically, Pastis emerged in the early 20th century in Marseille, in response to the ban on absinthe in 1915. Since then, it has become a symbol of conviviality and sharing, enjoyed both as an aperitif and a digestif. The production methods slightly vary among producers, offering a range of products from the traditional to the more elaborate.
For Pastis enthusiasts, building a cellar is a way to travel through the typical aromas of the South-East. The diversity of available products allows for the discovery of different nuances and complexities, making Pastis a true sensory exploration. This region is undoubtedly essential for any cellar manager wishing to enrich their collection and understanding of this iconic aperitif.
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