Ricard Pastis de Marseille

The first aromatic blast is seductively anise-like, then it mellows, turning softer, more herbal, and plumper. The palate has an intensely bitter taste of anise both enlivens and cleanses the palate; at midpalate the pleasant sting of alcohol and the zest of rooty/woodsy botanicals make for memorable imbibing. Finishes elegant and smooth.

It all began in Marseille in the 1930s, when cafes sold any number of anise-based liqueurs, most of them illicit and too sweet for consumers’ tastes. In Sainte-Marthe, Paul Ricard, a wine-merchant’s son, dreamt of finding a formula 'that would meet everyone’s tastes'. In his improvised laboratory he would macerate Provençal plants, fennel seeds, aniseed essence and more. One day in 1932, he finally had his recipe, declaring, 'It shall be called Ricard, the real pastis from Marseille!' At the age of only 23, Paul Ricard had just invented the first French long drink: one volume of pastis with five volumes of water, served with ice. 'I am willing to put my name on it,' he proclaimed, 'because I am sure of the quality of this pastis and proud of its unique taste'. The young man had studied fine arts and so designed his drink’s first poster and label. Ricard pastis was an immediate hit.