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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.

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