one of the original absinthe and pastis distilleries which has preserved the traditional processes of producing artisan vermouths and liqueurs. henri bardouin is a genuine 'grand cru du pastis' (45% abv) made from a complex recipe of 48 natural herbs and spices at forcalquier in provence an area officially recognised for the fine quality and diversity of its natural herbs. each herb and spice selected for pastis henri bardouin is slowly and individually infused with alcohol including the dominant flavour of star anise. following the ban of absinthe in france in 1912, absente was introduced in 1995 as the first legal absinthe. At 55% abv absente is well balanced with a delicate, fresh aroma and subtle flavours of anise, mint and spice. rinquinquin, noix de la st.jean, orange columbo and gentian de lure are four recipes of natural vermouths from provence using ingredients which are harvested locally and marinated with local provence wine which is completed by bau frizzant from muscat grapes to add provençal fizz to these aperitifs.

pastis henri bardouin 70cl 45% abv
absente absinthe with absente spoon 70cl 55% abv
absente absinthe 10cl 55% abv
gentiane de lure 75cl 16% abv
noix de la saint-jean 75cl 15% abv
rinquinquin à la pêche 75cl 15% abv
orange columbo 75cl 15% abv
bau frizzant de muscat 75cl 9% abv

Pastis gold medal winner international wine and spirit competition 2006

click here for a history of Pastis

click here for recipes made at London's Mahiki Bar using Henry Badouin Pastis

"the Rolls Royce of pastis" -
Joanna Simon , The Sunday Times ( 2 April 2006 )

".the herbally complex Absente, a gorgeous peppermint, aniseed and liquorice-stacked 55 per cent alcohol offering" -
Jane MacQuitty - The Times

"..John Darling of London Hilton's Zeta Bar suggest his absinthe-based Inspiration: for each glass, soak a sugar lump in cognac, add a shot (25ml) of Absente 55.., top up with champagne and garnish with mint and half a lychee. Pure decadence" -
Joanna Simon - The Sunday Times

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