FENNEL

Virginie Bartholin 
Purchasing Manager, Pernod Ricard France 
Marseille, France

Extracting the aroma of anise from a plant, preserving it and enhancing it: this subtle and delicate process is the obsession of this food engineering specialist from Grasse, the capital of perfume. Since 2015, Virginie has been ensuring that only the best ‑ and whenever possible, local ‑ ingredients are used for our anise‑flavoured spirits.

ANISE.

Star ‑ anise, green anise, fennel, dill, etc. all these plants contain, in varying quantities, the anethole molecule, which imparts the flavour of anise.

We extract this molecule from the essential oil of fennel flowers cultivated by Vincent and use it in the composition of Ricard Plantes Fraîches, for example. Because the oil is distilled within 24 hours after harvesting the flowers, it retains its full aromatic intensity.

We’ve been working with Vincent for many years. His commitment to sustainable agriculture ties in perfectly with our ambition to offer our consumers products that respect the environment and are sourced locally.