This 2017 vintage Pastis is made from the aromatic plants that grow wild on the Château des Creissauds estate.
Harvesting is done by hand between May and September, and it takes 18 months to make this barrel-aged pastis!
Each vintage brings different aromas, and this is what makes Guillaume Ferroni's handcrafted pastis so charming.
Nico's tasting notes
The nose is rich and complex, constantly shifting back and forth between licorice, aniseed, resinous vegetation, medicinal notes, hints of camphor... It is green and refreshing, but also spicy, candied and greedy.
Aeration brings out the licorice and its woody aspect, which transpires with sweet, sticky juice. A handful of ground spices take us into the kitchen for a moment, with curry, caraway, cumin and pan masala.
The mouth coats the palate with extreme aromatic concentration and roundness. The spices numb the taste buds for a moment, then the parade of flavors resumes: aniseed, licorice, vegetable juice, caraway, the palette is endless. With a little water, pastis becomes a candy. Lighter, it remains no less concentrated in aroma.
The finish is very long and refreshing, like a juicy licorice stick.
"An impressive vintage of concentration and complexity... "
In comparison, the 2019 Pastis Château Des Creissauds is quite similar, except that it has a slightly honeyed side, as well as pastry spices. In that respect, this 2017 is a little greener and more refreshing.
