(700 ml)

Pernod traces its commercial lineage to 1805, when Henri-Louis Pernod established distillation in the south of France — the same Mediterranean corridor where wild fennel and green anise have grown along limestone garrigue for centuries. The Marseille

production site sits at the crossroads of Provençal herb culture, and that geography is not incidental: the botanical sourcing draws directly on the anise-growing traditions of the region.

The liquid is built on a triple-botanical core of star anise, green anise, and fennel, macerated in neutral grain spirit before distillation. Unlike absinthe, Pernod Pastis contains no wormwood; instead, licorice root is added post-distillation to deliver body and a characteristic sweetness without fermented bitterness.

Bottled at 40% ABV, the formula is calibrated for the classic 1:5 dilution with cold water, triggering the louche — an immediate opalescent cloud caused by anethole coming out of solution.

What separates Pernod from regional pastis competitors is its distilled-anise base rather than a purely macerated one, producing a cleaner, more volatile aromatic lift. Drink long over ice with chilled water; the louche is the ritual.