Paul Ricard developed RICARD in 1932 in Marseille, France. RICARD's secret recipe, unaltered since its creation, is composed of select herbs and spices found in the Mediterranean and the Orient, including Chinese star anise, Syrian licorice, and aromatic herbs from Provence. The licorice underscores and rounds out the flavor of the star anise, giving RICARD its distinctive yellow color. On the palate, the clear, penetrating purity of aniseed reveals a refreshing sensation, followed by aromatic finishing notes of fruit, flowers and spices.