{"title":"Ricard","description":null,"products":[{"product_id":"ricard-pastis-750ml","title":"Ricard Pastis 750ML","description":"\u003cp\u003e\u003cstrong\u003eRicard Pastis 750ML\u003c\/strong\u003e is a 45% ABV French anise liqueur produced in Southern France using a distinctive triple-percolation extraction method. It earned a Gold Medal with 93 points (Exceptional) at the 2014 International Review of Spirits Award, underscoring its standing as the benchmark pastis.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 45% (90 proof)  |  Origin: Southern France  |  Style: Pastis (Anise Liqueur)  |  Producer: Pernod Ricard (founded by Paul Ricard, 1932, Marseille)\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePaul Ricard created his namesake pastis in Marseille in 1932, at a time when anise-flavored spirits were filling the cultural void left by the absinthe ban. Today, production takes place in Bessan, a village in Southern France, with blending and bottling operations in Bordeaux and Lille. The process begins with hand-shaving the bark from licorice root, then shredding the core and placing it in a percolator through which alcohol and purified water at 42% ABV is forced under pressure — a cycle repeated three times to maximize extraction. The same triple-percolation technique draws flavor from seven aromatic Provençal herbs and star anise. Remarkably, the resulting anethole concentrate is so potent that only 1.5 to 2 grams are needed to flavor an entire liter of Ricard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Pungent anise and licorice dominate the nose, layered with a green, almost grassy herbal quality. The scent is assertive but clean, hinting at the Provençal botanicals beneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is rich with anise, bone dry and immediately commanding. At mid-palate, fennel and herbal complexity emerge alongside soft licorice, while a minty lemon freshness cuts through to keep things balanced. The mouthfeel is surprisingly soft, though an astringent herbal tingle builds toward the peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and lingering, dominated by herbal licorice that slowly fades. A subtle sweetness and cooling mintiness persist well after the sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Ricard\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe traditional serve is the classic pastis ritual: pour roughly 25ml into a tall glass, then add five parts cold water and watch the liquid turn a milky, opalescent yellow — a phenomenon called the louche effect caused by the anethole reacting with water. An \u003cstrong\u003eAfternoon Pastis\u003c\/strong\u003e (Ricard with cold water and a strip of lemon peel) is the quintessential Marseillaise apéritif. A \u003cstrong\u003eMauresque\u003c\/strong\u003e — Ricard lengthened with cold water and a dash of orgeat (almond syrup) — adds a marzipan sweetness that softens the anise. A \u003cstrong\u003ePerroquet\u003c\/strong\u003e substitutes green mint syrup for the orgeat, delivering an herbaceous, refreshing long drink ideal for warm weather.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHosting a Provençal-themed dinner party as the opening apéritif\u003c\/li\u003e\n\u003cli\u003eIntroducing friends to the pastis tradition and louche ritual\u003c\/li\u003e\n\u003cli\u003eBuilding a well-rounded home bar with essential European liqueurs\u003c\/li\u003e\n\u003cli\u003eWarm-weather afternoon drinking with Mediterranean mezze\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Ricard taste like?\u003c\/strong\u003e Ricard is dominated by bold, bone-dry anise and licorice, supported by herbal complexity from Provençal botanicals. Fennel, minty lemon freshness, and a soft mouthfeel round out a distinctly savory, long-finishing spirit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Ricard compare to Pastis 51?\u003c\/strong\u003e Both are produced under the Pernod Ricard umbrella and share many ingredients, but licorice root is the dominant botanical in Ricard, making it bolder and more bitter. Pastis 51 leads with star anise and fennel, resulting in a lighter, more refreshing profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Ricard good for sipping neat?\u003c\/strong\u003e At 45% ABV, Ricard can be sipped neat in small measures, though it is traditionally diluted with five parts cold water to unlock its full aromatic complexity and soften its intensity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Ricard made?\u003c\/strong\u003e Ricard is produced in Bessan, a village in Southern France, with blending and bottling facilities in Bordeaux and Lille. Paul Ricard originally developed the recipe in Marseille in 1932.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Ricard?\u003c\/strong\u003e Tapenade and crostini complement the herbal, savory profile. Grilled sardines or bouillabaisse echo the spirit's Provençal roots. Marinated olives and anchovies match the briny, anise notes. A fresh salade Niçoise provides a lighter counterpoint, and aged sheep's-milk cheeses like Ossau-Iraty mirror the licorice depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Ricard come in?\u003c\/strong\u003e Ricard is widely available in the standard 750ml bottle, as well as 1L and 1.75L formats in many markets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Ricard worth the price?\u003c\/strong\u003e Ricard positions as an accessible, everyday pastis — an entry-level price point for a category-defining spirit. Given its triple-percolation production and consistent critical recognition, it delivers strong value within the anise liqueur category.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is pastis?\u003c\/strong\u003e Pastis is a French anise-flavored spirit. Ricard, created in Marseille in 1932, gets its character from anise, licorice root and Provençal herbs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat proof is Ricard?\u003c\/strong\u003e Ricard is 90 proof, or 45% ABV.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Ricard?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRicard's triple-percolation extraction — forcing alcohol and water through hand-prepared licorice root three times — is a production method that concentrates flavor far beyond what simple maceration achieves. That intensity earned it 93 points and a Gold Medal at the 2014 International Review of Spirits. Where many anise spirits lean on star anise alone, Ricard foregrounds licorice root, producing a bolder, more complex pastis that has defined the category since 1932. For anyone exploring the world of anise-flavored spirits, this is the reference point against which all others are measured.\u003c\/p\u003e","brand":"Ricard","offers":[{"title":"Default Title","offer_id":44836634362025,"sku":"2485","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/ricard-pastis-750__67701.jpg?v=1730464663"}],"url":"https:\/\/theliquorbarn.com\/collections\/ricard.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}