By legal definition, pastis is described as an anise-flavored spirit that contains additional flavor of licorice root, contains less than 100 grams/l sugar, and is bottled at a minimum of 40% ABV (pastis) or 45% ABV (pastis de Marseille).[3] While pastis was originally artisanally produced from whole herbs like most spirits at the time of its creation, modern versions are typically prepared by mixing base alcohol with commercially prepared flavorings (essences and/or extracts) and caramel coloring.[4][5][6][7][8] Pastis is often associated with its historical predecessor, absinthe, yet the two are in fact very different. Pastis does not contain grand wormwood (Artemisia absinthium), the herb from which absinthe derives its name. Also, pastis obtains its anise flavor from a distillation (or industrially prepared distillates) of star anise, a herb of Asian origin, whereas absinthe traditionally obtains its base flavor from green anise, a European herb. Furthermore, pastis traditionally exhibits the distinct flavor of licorice root (another herb of Asian origin), which is not a part of a traditional absinthe. Where bottled strength is concerned, traditional absinthes were bottled at 45–74% ABV, while pastis is typically bottled at 40–50% ABV. Finally, unlike a traditional absinthe, pastis is a "liqueur", which means it is always bottled with sugar.
