We first tasted Quentin Le Cleac'h's spirits while travelling through the Languedoc a couple of years ago. Made from a base of natural wines from the likes of Nicolas Renaud and Alain Allier, he forages local plants and botanicals to flavour his distillates. Where he can't find the aromatics he needs, he purchases them for an organic spice dealer 

This is his take on Pastis, a refreshing anise-based distillation made with herbs including thyme, rosemary, star anise, gentian root and wild fennel. Unlike most Pastis, it doesn't contain anethole (an aromatic compound from some kinds of anise) so won't go cloudy when water is added.

Serve : Over ice with a splash of chilled water !