|Origin||United Kingdom, Apéritifs, Bitters & Liqueurs|
Unlike many brands of pastis, the herbs and spices of Pastis Janot are not distilled, but rather macerated, thereby imparting both natural flavour and colour. When the master blender considers absorption of flavour to be just right, the liquor is drawn off, filtered and bottled. It is this rather fragile balance between intensity of aroma and subtleness of flavour that gives Janot its distinct, rich taste. Although the exact number and types of herbs and spices used are a closely guarded secret, the following are apparent in both the flavour and aroma : Star anise & green anise (China)—Give that powerful liquorice and aniseed flavour essential to all pastis Cloves (Indonesia & the Caribbean)—Adds spice and depth of flavour Tonka beans (South America)—Have a complex aroma reminiscent of vanilla, cloves, old leather and tobacco Cardamom (Malaysia)—Intensely aromatic and enriching Cinnamon (India & Sri Lanka)—Gives a pungent yet soothing flavour Black & white peppercorns (Malaysia)—Give depth, spice and bite. L&S (May 2018)
*Case price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Janot have been producing outstanding pastis at Aubagne in the Bouches-du-Rhone since 1928 and remain one of the few independent producers in the region. Unusually, the pastis is made by maceration of the herbs and spices rather than distillation, resulting in a more natural flavour and colour.
- We offer free nationwide* delivery for all orders over £100 with our own vans. For orders under £100 or guaranteed express deliveries (for an additional charge) please call 020 7244 0522 or email email@example.com.
- Order & Collect from any of our 4 London shops. Order by Midnight for collection the next day from 11am
- For full delivery details see our Delivery page.
- Private wine storage: we offer a full In Bond and Duty Paid private wine storage service - find out more here.
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