Liqueur.The pastis Ricard was created by Paul Ricard, in Marseilles in 1932. Our pride is, as always, in giving pleasure. Ricard was born in sunny Marseille back in 1932. To reveal the delicacy of the anise, the fresh taste of the liquorice and the subtle Provence herbs, we suggest you add five parts of water to one part of Ricard, plus a few ice cubes. The Ricard company's commitment to providing both trade partners and consumers with a consistently high-quality spirit starts with the selection of ingredients. Every year, a team of experts from Ricard travels to southern China where badian or star anis grows. They choose the best fruit during the harvest, carefully following the production process up to the first distillation. That takes place on site, the better to capture the badians rich flavour, which is turned into oil of aniseed. Liquorice is the other natural ingredient that brings out the anise flavour. Their search for the best plants often leads Ricards flavour specialists to the banks of the Euphrates. Its vital to choose the plants with the most intense aromas. Only the roots are kept, which are dried in the sun and then cut up into sticks. The oil of aniseed and liquorice sticks are sent to Ricards flavour preparation centre in Bessan, a small village near Baziers in south west France.
Water, Alcohol, Sugar, Natural Extracts of Liquorice of Anise 2%, Colouring Agent; Caramel E150c, Blend of Aromatic Plants
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Preparation and Usage
To reveal all the true flavours of the anis, liquorice and the herbs of the Provence, we recommend to mix 5 parts of water to one part Ricard then simply add a couple of ice cubes.
Alcohol by volume: 45%
Origin Information
Country of Origin: France
Disclaimer
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