Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the southeastern regions of the country, mostly Marseille, (Bouches-du-Rhône) and the Var department.[12][13] Additionally, pastis typically exhibits some degree of flavour derived from liquorice root, which is not traditionally employed for absinthe.Finally, whereas traditional absinthe is invariably a dry spirit, pastis may be bottled with sugar.Many pastis drinkers decline to add ice, preferring to drink the beverage with cool spring water.Although consumed throughout France, pastis is generally associated with southeastern regions of the country, particularly the city of Marseille, where it is nicknamed Pastaga, and with such clichés of the Provençal lifestyle as pétanque.