The Southeast of France, the birthplace of the legendary Pastis, is a region rich in tradition and authentic flavors. The departments of Provence-Alpes-Côte d'Azur, notably Marseille and its coastline, are globally recognized as the nerve center of this anise-flavored drink. The Mediterranean climate, with its hot and dry summers, plays a key role in the cultivation of ingredients used for Pastis, such as star anise, licorice, and other aromatic herbs.
Historically, Pastis was born in the early 20th century in Marseille, as a response to the ban on absinthe in 1915. Since then, it has become a symbol of conviviality and sharing, enjoyed as both an aperitif and a digestif. The methods of production vary slightly between different makers, offering a range of products from traditional to more elaborate.
For Pastis enthusiasts, building a collection is a way to journey through the distinctive aromas of the Southeast. The diversity of available products allows for the exploration of different nuances and complexities, making Pastis a true sensory exploration. This region is undoubtedly essential for any cellar manager looking to enrich their collection and knowledge of this iconic aperitif.
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