Pastis made in Paris by Maison Hamelle

Respecting raw materials and artisanal production, Maison Hamelle was co-opted into the Collège culinaire de France, which brings together restaurants, food shops and producers in this sustainable commitment. Recognition quickly overcame the doubts inherent in the early days. Proud to showcase his work, Jérôme Hamelle opens his factory in the 11th arrondissement to visitors two afternoons a week. It's possible to take part in a workshop to make your own pastis. It's also possible to enjoy the original orgeat syrup from the young Lissip brand. Pastis Parisien" has conquered its audience, and not just in the capital. Some even order it from the South of France...

Published on 10/9/23 at 2:52 PM

When you leave the world of finance and international trade for that of artisanal spirits, and the idea takes hold of you to produce a pastis... in Paris, in one of the capital's hippest districts, the impostor syndrome lurks! Jérôme Hamelle, 39, admits to having dreaded this feeling, but in less than four years, this sincere enthusiast and stubborn aspirant has convinced many enthusiasts. Pastis, then gin and aquavit, his creations thrill all who taste them. He did well to leave the consulting firm Accuracy: the change of life took place in 2019, with six months' training in distillation and oenology.Whisky, cognac, armagnac..., I've always enjoyed spirits," he assures us. But rather than launching a gin like everyone else in the crafts, I thought why not start with a pastis?"

It took him 50 recipes before he found the right one: a product that's both an aperitif and a digestive, with organic ingredients, no sugar or additives to keep to the natural flavors of the plants, and a round, smooth French wheat alcohol. "Artisanal pastis doesn't always appeal if it leans towards absinthe. I wanted to keep the accessibility of a Ricard or a 51 with the classic markers of star anise and licorice."

Jérôme Hamelle was also able to draw on experience from his former life as an ingredient for success, so he focused on packaging and distribution. Cavistes and delicatessens placed orders as soon as the product was launched at the beginning of 2020, followed by Parisian bistronomy, and then the reference platform The Avant Gardists, recently launched by La Maison du Whisky. The same approach will be taken for the creation of the gin in September 2021: a strong technical bias, with no distillation but maceration of plants and spices, and clever storytelling. Called "Baignoire", it is a tribute to the "bathtub gins" produced during Prohibition in the United States in the 1920s.Its brown color also makes it distinctive, and when tasted it resembles a rum or whisky," comments the designer. Similarly, "Aquavit Voltaire", the latest reference in the range, is atypical. I created it with Ankhor, the source of great spices, for a rather vegetal finish."