This ancient recipe, whose premises we find in 1907 under the denomination of «Liqueur d’Ani- sette» and then under the name of pastis «Purl’eau» in 1922, is restored to the taste of the day to the delight of pastis lovers. It is through the combined marriage of infusion and distillation that plants and spices release all their aromas: licorice, absinthe, mugwort, fennel ... give this beve- rage the delicate balance between roundness and freshness. Because of its delicate elaboration and the finesse of the plants and spices used, Pastis respects the palate leaving it free for the meal that will follow.