Pastis (UK:/ˈpæstɪs/,US:/pæˈstiːs/,French:[pastis];Occitan:pastís[pasˈtis]) is ananise-flavoured spirit andapéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume).
Pastis was first commercialized byPaul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostlyMarseille and the departments of theBouches-du-Rhône and theVar.[1] Pastis emerged some 17 years after the ban onabsinthe, during a time when the French nation was still apprehensive ofhigh-proof anise drinks in the wake ofthe absinthe debacle.[clarify][2] The popularity of pastis may be attributable to a penchant for anise drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition ofMediterranean anise liquors that includessambuca,ouzo,arak,rakı, andmastika. The name "pastis" comes fromOccitan "pastís," a mash-up or blend.
By legal definition, pastis is ananise-flavoured spirit that contains additional flavor ofliquorice root, contains less than 100 grams of sugar per litre, and is bottled at a minimum of 40% ABV (pastis) or a minimum of 45% ABV (pastis de Marseille).[3] While pastis was originally artisanally produced using whole herbs (as most such spirits were at the time of its creation), modern versions are typically prepared by mixing base alcohol with commercially prepared flavorings (essences or extracts) and caramel coloring.[4][5][6][7][8]
Pastis is often compared with its historical predecessor, absinthe, yet the two are distinctly different. Pastis was created years after the prohibition of absinthe, and traditionally does not contain grand wormwood (Artemisia absinthium), the herb from which absinthe derives its name. Also, pastis most commonly obtains its anise flavour fromstar anise,[9][10][11][12][13][14][15][16][17] an Asian spice sourced from Vietnam and China, whereas absinthe traditionally obtains its base flavour from a distillation ofgreen anise andfennel, both Mediterranean herbs.[18][19] Additionally, pastis typically exhibits some degree of flavour derived from liquorice root, which is not traditionally employed for absinthe. Where bottled strength is concerned, traditional absinthes were bottled at 45–74% ABV, while pastis is typically bottled at 40–50% ABV. Finally, whereas traditional absinthe is invariably a dry spirit, pastis may be bottled with sugar.
Pastis is normally diluted with water before drinking, generally five volumes of water for one volume of pastis, but often neat pastis is served together with a jug of water for the drinker to blend together according to preference.[20] The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow, a phenomenon also present with absinthe and known as louche or theouzo effect.[21] The drink is consumed cold and considered a refreshment for hot days.[22]Ice cubes can be added (after the water, to avoid crystallization of theanethole in the pastis). Many pastis drinkers decline to add ice, preferring to drink the beverage with coolspring water.
Although consumed throughout France, pastis is generally associated with southeastern regions of the country, particularly the city ofMarseille, where it is nicknamedPastaga, and with suchclichés of theProvençal lifestyle aspétanque.[22]
130 million litres are sold each year (more than two litres per inhabitant in France).[23]
Pastis beverages become cloudy when diluted because they are anise-based. Such beverages contain oils calledterpenes, which aresoluble in anaqueous solution that contains 30%ethanol or moreby volume. When the solution is diluted to below 30% ethanol, the terpenes becomeinsoluble; this causes adispersion of oil droplets to form in the solution, giving the liquid a cloudy appearance. The same chemistry causes absinthe to become cloudy when diluted.[24]
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