Ricard, Pernod, Pastis, What’s The Difference?

Ricard, Pernod, Pastis, what’s the difference between these classic French drinks?

For lovers of anise-flavored spirits, the words Ricard, Pernod, and Pastis might all seem interchangeable. They’re all tied to the sunny south of France, evoking long afternoons on terraces, and aperitifs served with olives. But while these terms are often used in the same breath, they do have distinct meanings and histories. So, Ricard, Pernod, Pastis, what’s the difference?

The Origins of Pastis

To understand the differences, it’s important to first explore the history of pastis itself. Pastis is an anise-flavored spirit that emerged in France in the early 20th century. Its invention was closely tied to the ban on absinthe in 1915, a prohibition that arose due to the spirit’s alleged hallucinogenic properties and growing concerns over its effects on public health. With absinthe off the shelves, there was a gap in the market for an anise-based beverage.

Enter pastis. Unlike absinthe, pastis doesn’t contain wormwood (the supposedly hallucinogenic ingredient in absinthe), and it’s made with a variety of herbs and spices, with star anise or licorice root often playing a prominent role. The word “pastis” comes from the Provençal word “pastisson,” meaning “mash-up,” which reflects its mix of ingredients.

Ricard: The Pioneer of Pastis

Paul Ricard, a young French entrepreneur from Marseille, is often credited with popularising pastis. In 1932, he created and marketed the first commercially successful pastis, boldly naming it after himself. Ricard’s version was flavored with star anise, licorice root, and Provençal herbs, and it quickly became a symbol of the Mediterranean lifestyle. His slogan, “Ricard, the true pastis of Marseille,” solidified the brand’s association with the region.

Ricard’s innovation didn’t just lie in the recipe but also in the marketing. He was a master of branding, linking his product to the warmth, sunshine, and leisure – think games of pétanque – of southern France. Even today, Ricard remains one of the most recognisable names in the pastis world and is often used as a generic term for any pastis drink.

Pernod: The Absinthe Connection

Pernod’s story predates Ricard’s and is deeply entwined with absinthe. Pernod Fils was one of the original absinthe producers with its distillery opening in 1805. When absinthe was banned, Pernod had to adapt. The company shifted to producing an absinthe substitute, which became known as Pernod Anise.

Pernod’s anise-flavored drink differs from pastis in some technical ways. For instance, it tends to have a lighter licorice flavor and a slightly different blend of herbs. While it’s often grouped with pastis, it’s technically classified as an aniseed spirit rather than a true pastis.

Pastis vs Aniseed Spirits: A Subtle Distinction

Legally speaking, pastis has specific requirements in France. It must contain 40-45% alcohol by volume and include both anise and licorice flavors. Aniseed spirits, like Pernod, may not include licorice and can have a lower alcohol content. While the casual drinker may not notice these distinctions, purists and aficionados often point them out.

Merging of Giants: The Ricard and Pernod Alliance

In 1975, Ricard and Pernod merged to form the Pernod Ricard group, which is now one of the largest spirits companies in the world. (You may be surprised at just how many well-known international alcoholic drink brands are owned by them ranging from Scottish malt whiskeys to Australian wines, Swedish vodka and Cuban rum!)

Despite being part of the same corporation, Ricard and Pernod have maintained their distinct identities and recipes. Each brand has its loyal following and remains an essential part of French drinking culture. However, Ricard dominates the market and Pernod is becoming harder to find these days.

How to Enjoy Pastis (or Pernod)

The ritual of preparing pastis is typically an enjoyable part of the experience. You start with one part pastis in a glass, then slowly add four to five parts cold water. The water transforms the clear golden liquid into an opaque, milky drink known as “louching,” a visual treat that highlights the essential oils in the anise.

Pastis is often served with a side of ice, though purists argue that adding ice directly to the drink can dull the flavors. It’s also a versatile base for cocktails and a popular ingredient in Provençal cooking, lending its distinctive flavor to stews and sauces.

Modern Pastis Trends

Pastis is becoming increasingly fashionable around the world. This has resulted in new brands reinterpreting the traditional drink, experimenting with additional flavors and innovative production techniques. I have included several photos of blue pastis which is supposed to conjure up the Mediterranean sea and azure skies of Provence.  Despite the radical difference in appearance it tastes very similar to traditional yellow pastis!

So, Ricard, Pernot, Pastis, What’s the Difference?

• Ricard: The quintessential pastis, with a bold licorice and herbal flavor. It’s closely tied to Marseille and the Provençal way of life.
• Pernod: Originally an absinthe substitute, Pernod is an aniseed spirit with a lighter flavor profile and less emphasis on licorice.
• Pastis: A broader category that includes Ricard but not necessarily Pernod. It’s defined by its specific blend of anise and licorice and its alcohol content.

A Shared Heritage

While Ricard and Pernod have their differences, they both share a connection to the rich tradition of anise-flavored drinks in France. Whether you prefer the bold flavors of Ricard, the lighter touch of Pernod, or simply love the ritual of preparing a glass of pastis, each sip conjures up the sun-soaked spirit of Provence and transports you to the south of France.

Have you tried pastis? Do you have a favourite? Do share your experiences in the comments.

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