ANDIt is far from having the impact force of a Pernod Ricard, but the company Cristal Limiñana is no less a reference. Since 1962, this small family business, made up of just eight people, has been producing anise and pastis in the heart of Marseille. The first, based simply on distilled anise, was created in 1884 by Manuel Limiñana, who left Alicante at the age of 12 for Algiers to escape the economic crisis and join a cousin who ran a bar there.
The success of Cristal Anis - still bottled today in its highly recognizable hexagonal bottle - was immediate among the Spanish community, who were happy to rediscover the taste of the country, that of paloma, the anise of the Costa Blanca. In 1962, the Limiñanas moved to Marseille, where they purchased a rum distillery and started their production there.
Pastis makes its appearance: “The one from Marseille”, explains Maristella Vasserot, great-granddaughter of the founder, today at the helm of the company. A recipe that must add a minimum dose of liquorice and a maximum dose of caramel to the anise distillate. Called Un Marseillais, Cristal Limiñana’s pastis has become the brand’s flagship product, ahead of anise.
Kosher range
Inventive despite its modest size, the company has created two other types of pastis: Phocéa, flavored with plants from the surrounding scrub, and Massilia, which, sweetened with vanilla and cinnamon, attracts foreign tourists. Cristal Limiñana also offers for sale the historic rum of the distillery it has taken over, as well as thyme, mint and, soon, vanilla liqueurs. With its Sereno range, anise-based products without alcohol, sugar, sweeteners or preservatives, the company has also been able to adapt to new consumer trends.
The company, which produces 600,000 bottles a year, exports 20% of its turnover, mainly to Italy, Spain, Germany, New Caledonia and Armenia. «I am in negotiations in the United States to sell the kosher line created by my grandfather», adds Maristella Vasserot, who is preparing to respond to the invitation to express interest launched by the Municipality in favor of Made in Marseille, from which she expects “more visibility and education for the consumer”.
For now he is preparing, for the company’s 140th anniversary, to release a collector’s bottle of Cristal Anis. His advice for tasting it: one volume of anise for 3-5 volumes of water. «But there are no real rules: what matters is sharing. »
What are the key influences of Spanish culture on Cristal Limiñana’s anise and pastis production?
Interview between Time.news Editor and Maristella Vasserot, Expert and Great-Granddaughter of Cristal Limiñana’s Founder
Time.news Editor: Welcome, Maristella! It’s a pleasure to have you here. Cristal Limiñana has such a rich history. Can you tell us about how your great-grandfather’s journey from Spain to North Africa influenced the creation of anise and pastis in Marseille?
Maristella Vasserot: Thank you for having me! My great-grandfather, Manuel Limiñana, left Alicante at just 12 years old due to economic hardships. He arrived in Algiers, where he joined a family member who owned a bar. This early exposure to the hospitality industry and the local flavors no doubt inspired him to create his own style of anise, which he first distilled in 1884. The flavors and traditions he brought with him from Spain played a significant role in how he crafted our recipes, which still resonate today.
Time.news Editor: It’s fascinating how personal history shapes a brand! When you moved the production to Marseille in 1962, how did that affect the brand’s identity, especially in a city known for its rich culinary heritage?
Maristella Vasserot: Moving to Marseille was pivotal for us. The city has its own unique culture around pastis, and by relocating here, we were able to tap into a community that deeply appreciates this spirit. Marseille is a melting pot of flavors, and our products now carry the essence of the city. Pastis has become not just a drink but a symbol of conviviality and the Mediterranean lifestyle. This community connection has allowed us to stay true to our roots while also evolving.
Time.news Editor: Speaking of roots, Cristal Anis is bottled in a distinctive hexagonal shape, which is iconic. What inspired that design?
Maristella Vasserot: The hexagonal bottle was designed to stand out and be easily recognizable. We wanted something that reflected our craftsmanship and tradition. Each facet symbolizes a piece of our heritage, from our family’s story to the flavors we create. It’s become a signature element of Cristal Anis and speaks to our identity in a crowded market.
Time.news Editor: That’s a beautiful way to think about branding! Given the rise of artisanal and craft spirits, how has Cristal Limiñana adapted to changing consumer preferences while maintaining tradition?
Maristella Vasserot: We’ve embraced modern trends while holding on to traditional methods. We focus on quality ingredients and meticulous distillation processes. At the same time, we’ve started to engage with our customers through social media and events, inviting them into our world. As consumers seek authentic experiences, we’ve realized that storytelling—about our family history, our techniques, and the local culture—is essential in building that connection.
Time.news Editor: It sounds like Cristal Limiñana is not just a brand, but also a narrative. Looking ahead, what are your hopes for the future of the company?
Maristella Vasserot: I hope to expand our reach while maintaining the intimate, family-driven essence that has defined us since the beginning. We’re exploring new flavors and products that reflect both our heritage and the tastes of the modern drinker. Ultimately, my goal is to connect with people, whether they’re in Marseille or experiencing our products worldwide, and foster a love for our traditions.
Time.news Editor: It certainly sounds like you’re on a rewarding path. Thank you so much for sharing your insights today, Maristella! We look forward to seeing how Cristal Limiñana continues to thrive.
Maristella Vasserot: Thank you! It’s been a pleasure to share our story.