And it is indeed the one that begins with P -- pastis. The technicalities that I had trouble with were (a) do liqueurs such as pastis (which is technically a liqueur because it has sugar added) that have as their basis a distilled alcohol themselves count as distilled?; and should I have at least given some applause to brandy, given that the broad definition of brandy is alcohol distilled from fruit? It was actually surprisingly hard to find what kind of alcohol typically forms the basis for a pastis, since it is the added herbs etc rather the alcohol that are its defining feature.

One provencale baton handed to Projoy

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Gosh, I never knew of such subtleties. I thought they chucked fruit in a bucket, waited till it went off then poured off the juice into bottles...

These last few have gone refreshingly quickly. Here's an attempt at another swift one (famous last words) ABSTRACT