Ricard Pastis

Ricard Pastis dates back to 1932 when a then 22-year-old Paul ricard created his aniseed-flavoured drink and established his firm to produce and market his drink called 'pastis'.

Flavoured with liquorice root, which is shredded and placed in a percolator through which alcohol and purified water is forced through. this process is repeated 3 times so that the alcohol takes on the flavour and aroma of the liquorice. this same process is also used to extract flavours of seven other aromatic herbs, including green anise and fennel.

Green, grassy aromas sit along side pungent anise and liquorice. Rich anise dominates the palate with a touch of fennel and herbal complexity, finishing with soft liquorice and minty, lemon freshness.

Nolan - Text from the Spotlight on the Full-Strength Spirits of France blog

Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks. The first Pastis was Ricard from Marseille, which until recently, was the 3rd biggest selling spirit in the world!

Having arrived in the wake of Absinthe, Pastis is closer in style to other Mediterranean anise spirits such as Ouzo in Greece, Sambuca in Italy, Lebanese Arak and Turkish Raki. Pastis tends to be more herbal than the other examples. Ricard is flavoured with liquorice root, which is shredded and placed in a percolator through which alcohol and purified water is forced through. this process is repeated 3 times so that the alcohol takes on the flavour and aroma of the liquorice. this same process is also used to extract flavours of seven other aromatic herbs, including green anise and fennel.

Green, grassy aromas of tarragon sit alongside pungent anise and liquorice. Rich anise dominates the palate with a touch of fennel and herbal complexity, finishing with soft liquorice and minty, lemon freshness. The traditional French way to drink Pastis is 1 part liquor to 5/6 parts chilled water in a tall glass.