wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Pacharán

Traditional sloe liqueur (Basque: Patxaran) from the region of Navarra in the north of Spain, where it can be proven that it was already produced in the 15th century. Since 1988, there has been a DO area of Pacharán in Navarre. It is also produced in the Basque Country. As small-berried sloes as possible are infused with special aniseed liqueur, although orujo (pomace brandy) is also used instead. The reddish, sweet-tasting liqueur has an alcohol content of between 25 and 30% by volume. 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 soothing 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 occurs when water is added or when very cold - the louche effect (or ouzo effect). See also under spirits.

Voices of our members

Sigi Hiss

There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.

Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

The world's largest Lexicon of wine terms.

26,408 Keywords · 47,043 Synonyms · 5,323 Translations · 31,742 Pronunciations · 205,461 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS