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Traditional sloe liqueur (basque patxaran) from the Spanish region of Navarra, where it is proven that it was already produced in the 15th century. Since the year 1988 there is a DO area Pacharán in Navarra. But it is also produced in the Basque Country. Sloes with small berries are prepared with special aniseed liqueur, whereby Orujo (marc spirit) is also used instead of aniseed liqueur. The reddish, sweet-tasting liqueur has an alcohol content of between 25 and 30% vol. It is best enjoyed after a meal as a digestif very cold at a temperature of 3 to 7 ºCelsius. It is said to have a beneficial effect on the stomach and nervous system. Long drinks with orange and pineapple juice are also popular. As with all aniseed spirits, a characteristic milky discolouration develops when water is added or very much cooled - the so-called louche-effect (or ouzo effect). See also under spirits.

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