Pastis 51 Liqueur 70 cl

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Despite its dark colour and use of liquorice, it’s often considered a relative to other Mediterranean anisette drinks like Greek ouzo and Italian sambuca.

Pastis is an aniseed-flavoured alcoholic spirit that’s often associated with sunny afternoons in south-eastern France. It is primarily made from a combination of star anise and liquorice, which results in a distinctively herbaceous flavour.

8. Casanis Pastis

In the cool stone-arched cellar bar of his distillery, Ferroni hands tasters a glass of the Pastis Millésimé 2018, served neat. With its smooth, caramel notes, this golden liqueur is nothing like the others. It’s sweet, the licorice not at all overpowering, with a rounded flavor from the numerous botanicals. Ferroni uses fresh leaves rather than dried, grown in the château’s sun-scorched gardens. a b Padosch, Stephan A; Lachenmeier, Dirk W; Kröner, Lars U (2006). "Absinthism: a fictitious 19th century syndrome with present impact". Substance Abuse Treatment, Prevention, and Policy. 1: 14. doi: 10.1186/1747-597X-1-14. PMC 1475830. PMID 16722551. {{ cite journal}}: CS1 maint: unflagged free DOI ( link)

It was necessary to wait until 1938 for the law to authorize a 45% alc/vol: the ideal alcohol content.

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Zavatto, Amy. "Everything You Need to Know About Anise-Flavored Spirits". Liquor.com. Dotdash . Retrieved 28 February 2021. It is from 1932 that the real pastis as we know it today will be invented. Paul Ricard, son of a wine merchant, tried to create a blend that reflected his own vision of pastis: a colorful, thirst-quenching drink with a strong taste. Paul Ricard In 1940, the production of Ricard was stopped with the Vichy regime's enactment (23 August 1940) of the "LoiContre L'Alcoolisme" ("Anti-Alcoholism Act") in France, which banned the manufacture and sale of aperitifs based upon alcohol distilled from anything other than grapes, followed by a subsequent enactment that completely banned such alcohol being advertised (September 1941). [10] The product's illegality continued until 1944 when the production of pastis became legal again. [10] 1950–1960: Development and expansion [ edit ] Ricard ( / r ɪ ˈ k ɑːr d/; French pronunciation: [ʁikaʁ]) is a pastis, an anise and licorice-flavored apéritif, created by Marseille native Paul Ricard in 1932, who marketed it as the "true pastis from Marseille". [3] Paul Ricard's justification for the name was "I am willing to put my name on it, because I am sure of the quality of this pastis and proud of its unique taste." [ This quote needs a citation] History [ edit ] Pre-1915: Absinthe decline [ edit ] The ingredients are shaken well with ice, and strained into a chilled glass (small tumbler or large shot glass).

Lohse, Marianne (10 June 2014). "Discover the Paul Ricard Islands off the Coast of Provence". France Today. Archived from the original on 11 July 2021 . Retrieved 14 July 2021. The origins of pastis’s popularity lie with another aniseed-based libation: absinthe. In the 1860s, France’s vineyards were ravaged by the phylloxera bug. With the wine trade in peril, people turned instead to the “green fairy.” Because absinthe is so much stronger than wine or beer, which led to a rise in alcoholism and nefariousness, the drink was banned in most countries worldwide. But the masses had already developed a taste for aniseed-based spirits.

Harvest of plants

However, in 1940, there was a new prohibition on pastis: accused of weakening soldiers facing the enemy, it was held responsible for the French defeat! A network to smuggle anise essences was established. Pastis lovers would not be discouraged, and they made a homemade pastis by diluting the essences in alcohol.