Highest rated Ouzo in America by Wine Enthusiast, Wine Spectator and Gourmet Magazine. On The nose, anise, pure, and simple. Palate entry is sweet and soft considering the alcohol level; by mid-palate the sweetness becomes more pronounced as the anise settles back a bit; the texture is rich, finish slightly prickly on the tongue but delightful. Wine Enthusiast
The pastis Ricard was created by Paul Ricard, in Marseilles in 1932. To reveal all the true flavors of the anis, licorice and the herbs of Provence, we recommend to mix 5 parts of water to one part Ricard then simply add a couple of ice cubes. Our pride is, as always, in giving pleasure.