Ricard Pastis de Marseille
Once they arrive at Ricard's aroma production plant in Bessan, a small village near Béziers, the anise essential oils undergo a purification process called rectification. The liquorice is also carefully processed. First it is crushed, then undergoes an exclusive three-stage hot maceration process that extracts the liquorice aromas and produces a perfectly even liquid. The various ingredients are then blended using a secret protocol which gives Ricard its consistent flavour and aromas. Lastly, the pastis is filtered three times before bottling.
The first aromatic blast is seductively anise-like, then it mellows, turning softer, more herbal, and plumper. At palate entry the 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.