Since 1925, Casanis has been carrying on the great
tradition of the pastis de Marseille,
the adopted home of its creator, Emmanuel Casabianca. He was the son
of a Corsican wine producer and created his aniseed aperitif in 1925
when the absinthe ban caused the trend for the "petits jaunes".
The name was changed to Casanis in the fifties.
The appellation pastis de Marseille is very strictly
supervised. It applies to a manufacturing process that requires a
level of 45% vol. minimum alcohol and 2g/l of ethanol. 120 to
130 million litres of pastis are consumed in France each year.
The original Casanis recipe has never been tampered
with. Unlike other pastis which are manufactured by maceration, Casanis,
loyal to tradition, is still distilled in the old style. This guarantees
its unique taste which comes from the slow distillation of green anise
and star anise, not forgetting the infusion of liquorice.
Who are we?
Domaine de la Vougeraie
