ORGANIC PASTIS, MACERATED ON THE ESTATE
L'Artémise is an organic pastis at 45%, macerated in our Landes cellars from whole plants and spices, selected one by one. No concentrated flavoring, no coloring, no preservatives. 94 points from Wine Enthusiast and gold medal at the Beverage Testing Institute.
How is a pastis made, and why it changes everything
A pastis is an anise-flavored alcohol. This simple definition covers two manufacturing methods that have almost nothing in common.
The industrial method
is based on concentrated flavor extracts, delivered by a flavor supplier and diluted in neutral alcohol. Caramel coloring gives the amber hue expected by the consumer. The process takes a few hours, costs little, and produces a liquid that is rigorously identical from year to year. This is how almost all industrial pastis sold in France is made.
The maceration method
involves letting whole plants release their essential oils into the alcohol for weeks. The result depends on the quality of each plant, the duration of contact, and the dosage. It varies slightly between batches. It is longer, more expensive, and impossible to industrialize.
It is the second method that we practice
Whole plants, never a flavoring
We work with whole plants and spices, selected batch by batch, all sourced from certified organic farming.
Choosing a plant is a profession. We control the aromatic content of each batch before committing to it. A star anise low in anethole will produce a flat pastis, and no subsequent correction can make up for a poor initial choice.
What we never use: an aroma, an extract, a concentrate, a ready-to-use anise base. The difference lies in that. We start from the whole plant. All flavoring is done in-house, through maceration.
Who is this pastis for?
For those who find industrial pastis too sweet and too uniform. For those who seek an organic product all the way through the chain, without additives. For bars and restaurants that want an anise reference capable of holding a cocktail menu. For those who offer a bottle and want it to tell a real production story.
Denomination
Artemisia
Degree
45 % vol.
Volume
70 cl
Main plants
Star anise, green anise, clove
Elaboration
Maceration of whole plants on the estate
Origin
Arthez-d'Armagnac, Landes, Gascony
Certification
Organic farming — ECOCERT since 2012
Coloring agent
None
How to serve it
The dilution. Five volumes of very cold water for one volume of pastis. This is the reference ratio. Go down to four for a denser profile, up to six for a lighter service.
Order matters. Pour the pastis, then the water, slowly. The cloudiness forms before your eyes.
Ice last, or not at all. A single ice cube in direct contact with pure pastis freezes the essential oils and creates an irregular cloudiness, with visible filaments. Add the ice after the water, or prefer water that is already very cold.
At the table. Its clear anise profile pairs well with seafood, fresh cheeses, and preparations with olive oil. It is also used in contemporary cocktails, where it advantageously replaces an industrial pastis whose sugar and caramel disrupt the balance.
Frequently Asked Questions
Here are some common questions about our Pastis
Because it does not contain caramel coloring. Its hue comes exclusively from the macerated plants.
It is 45%, the standard degree for the category. Its more intense perception comes from the concentration of real essential oils, not from the degree.
Yes. At 45%, the alcohol ensures preservation. Bottle upright, away from light. Once opened, it lasts several years.