This is sun-drenched Marseille gone mountain retreat — a traditional Provençal pastis reimagined through Piedmontese hands, using Alpine herbs alongside the classic anise, fennel, and liquorice.

The nose is glorious. Sweet anise, liquorice root, star anise, and wild fennel explode first, chased by green herbal notes — lemon thyme, dried basil, and wormwood. There’s also a faint, earthy bitterness, like crushed wild seeds and hay in late summer.

Add water, and it clouds up beautifully — the louche is thick and ivory-coloured, releasing a garden of aromatics. On the palate, it’s both sweet and structured. The liquorice and anise are prominent, but supported by a dry, bitter note and a floral lift. There’s mint, dried citrus peel, a touch of chamomile and sage. The texture is rich, silky, mouth-coating, like melted herbal toffee with an edge.

The finish is sweet, long, and laced with Alpine herbs. A pastis for those who want a little mountain soul with their Mediterranean ritual. Serve it long with icy water, or use it in a Pastis Mule with ginger beer and lemon.