Pastis is typically seen as a French delicacy, however, the product finds its roots in Occitan culture. Connections between France and the Piedmont area are strong, evidenced by their century-long commitment to producing an anise-based liqueur with a traditional recipe. Very few commercial French recipes, or even artisanal ones, can compare to Bordiga's complexity and quality. Its bold, rich character is achieved through carefully blended herbs and becomes increasingly quaffable upon the addition of cold water. The resulting louche is substantial and brings out the pleasing aroma of fruit, herbs, and flowers that balance the zesty anise flavor.
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