Tasting Notes
Dating back from 1932, Ricard Pastis displays appetizing, rich vegetal and anise oils. It is best used as an aperitif served over five parts of water and ice to one part of Ricard.
 
Paul Ricard fulfilled his dream of creating a liqueur capable of satisfying the tastes of anyone, in 1932, at the young age of 22. In a short time, Ricard became the most popular aniseed liqueur in the world. Its strong flavors of aniseed, licorice and aromatic herbs impress overwhelmingly on the nose and mouth, but they are really able to please and delight the most diverse palates. What is known about Ricard is that it is a mix of anise, fennel, liquorice, and subtle Provence herbs that the world has come to love. This liqueur is aged in large barrels out in the open. This allows the salt spray of Marseille to lick the barrels and give its own special touch to the final product. Ricard gives off a beautiful aroma of star anise and liquorice but the flavour does not end there. The palate is full of a wide array of flavours such as fruit, wood, and mixed spices. The long, soft finish will please the tongue and make you want to come back for more.