Distilling Provence: a conversation with Antoine Robert

Antoine Robert became CEO of Distilleries et Domaines de Provence, one of France’s most storied independent distilleries, in July 2024, taking over from his father, Alain Robert, who led the company for 44 years. Passionate about the land, Antoine is redefining what it means to craft spirits with a sense of place. From the sun-drenched hills of Forcalquier, this historic distillery has long captured the aromas and traditions of Provence in liquid form – from absinthe to pastis to its bold new gins. We caught up with Antoine to talk terroir, family legacy and what we might be pouring into our glasses next. 

TOF: Can you sum up in a nutshell what Distilleries et Domaines de Provence is all about – what’s its ethos? 

AR: We craft spirits that capture the soul of Provence, inspired by the region’s exceptional diversity of aromatic plants. “La Tradition Surprenante” – surprising tradition – sums up our philosophy: rooted in heritage, driven by creativity. We’re a family-owned company with a strong team spirit, united by a shared passion for quality and innovation. 

TOF: You took over from your father as CEO in July 2024 – what’s it like taking over a family business with such a strong heritage and how are you making your mark? 

AR: Taking over from my father is both a privilege and a responsibility. I’m committed to preserving what made our company successful: the strong values he instilled – trust, fairness, flexibility and genuine care for every team member. That spirit of well-being and solidarity is at the heart of our identity. 

He also had a rare mix of intuition, boldness and realism in his decisions – and I aim to follow that path. While I bring new ideas and energy, I see my role as a continuation, not a rupture. 

TOF: DDP is steeped in Provençal history and tradition. How does that sense of place influence everything you produce, from recipe development to branding? 

AR: Our surroundings are our inspiration. Whether it’s the aromatic herbs that grow wild in the hills, the sun-drenched fruits of the Durance valley or the rhythm of southern life, Provence shapes the way we think, taste and create. We’re not trying to replicate global trends – we’re telling stories of our land through flavour, scent and design.

TOF: Gin XII is such a fantastic gin and so deeply Provençal. What inspired it and what makes it stand out in an increasingly crowded gin market? 

AR: Gin XII was born from a desire to create a gin that could only come from here – one that speaks of our mountains, our herbs and our climate. The recipe blends 12 botanicals, including thyme, rosemary, basil, peppermint and eucalyptus, which gives it a fresh yet distinctive aromatic signature. It’s dry and aromatic like our land, yet balanced by the natural sweetness of locally grown almond. That’s what makes it stand out: a unique combination of freshness, complexity and elegance. 

TOF: You’re currently developing a new spirit using ingredients grown on the family farm in Manosque – can you tell us anything about it? 

AR: I’d rather keep the details under wraps for now, but what I can say is that the distillery recently acquired my family farm. We’re cultivating 30 hectares with the aim of increasing our own supply of raw materials and strengthening our control over the entire production chain — from the field to the bottle. It’s a long-term project rooted in quality, sustainability and independence. 

TOF: With more people seeking authenticity and terroir in what they drink, how do you ensure that your spirits stay rooted in place while also staying relevant to modern tastes? 

AR: It’s all about balance. We stay true to our roots by honouring traditional recipes and using local ingredients, but we’re not afraid to reinterpret them. We invest heavily in R&D to develop new products and adapt some of our existing recipes. Packaging is another key aspect — we aim for something original, creative and unexpected, with a distinctive style that reflects who we are. Whether through a lighter profile, bold design, or new cocktail uses, we’re constantly evolving while staying true to our DNA. 

TOF: Absinthe has long been wrapped in myth and mystery. Your rebranding of Absente and Grande Absente has given the category new life. What’s the thinking behind the fresh look – and who are you hoping to reach? 

AR: The new design is both modern and rooted in Belle Époque elegance. We’re reaching curious drinkers, artists, bartenders – people looking for authenticity and intensity. Absinthe and especially Absente and Grande Absente are not just products, it’s an experience. 

TOF: Pastis, absinthe, gin – your portfolio leans heavily into botanicals. What draws you to this style of spirit and how do you go about balancing innovation with centuries-old know-how? 

AR: Provence is a land of botanicals – it’s only natural that they are at the core of what we do. What I love is the alchemy between nature and technique. We draw from centuries-old practices but we keep pushing boundaries – through new distillation methods or new blends. 

TOF: Your products are now available in nearly 80 countries. Which markets have surprised you the most in terms of enthusiasm for Provençal spirits? 

AR: It’s hard to say — we’ve received such an enthusiastic welcome in so many of the countries where we’re present. Japan and the U.S. have been particularly responsive – but so have places like Australia, the UK and Asian and European countries. What surprises me most is how people everywhere are increasingly drawn to artisanal, authentic, terroir-driven products – even if they’ve never set foot in Provence.

TOF: Looking ahead, what excites you most – a new product, a shift in consumer habits, or something happening in the fields around Forcalquier? 

AR: I’m happy to see that people value authenticity. More than trends, it’s about values – transparency, know-how and attention to every detail. Personally, I’m very excited about our projects with a new generation of spirits inspired directly by the plants we grow ourselves. There’s also a growing global interest in cocktails and while many of our products are traditionally enjoyed neat, they happen to work beautifully in cocktails. That’s attracting more and more bartenders, as well as home drinkers looking for simple, flavourful ways to mix. 

TOF: Finally, what’s your perfect apéro moment – and what would be in your glass? 

AR: A sunny spring day on the terrace of my cabanon, shaded by the olive trees and a vine-covered pergola. Surrounded by family and friends, with a few Mediterranean appetisers on the table… and in my glass, a Henri Bardouin pastis lengthened with fresh water and ice cubes.  Simple, timeless, perfect. 

www.distilleries-provence.com/en 

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