Once dried, the plants and spices picked and brought together for the production of Henri Bardouin pastis macerate for fifteen days to three months in vats. They infuse in 30° to 70° alcohol to allow the extraction of their aromatic virtues. The temperature, quantity, duration, and degree of alcohol are adapted to each plant or spice to give an infusion that has the desired taste and balance. At the end of this maceration and infusion stage, the ingredients are drained and pressed.