You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member


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.

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to stay up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to visit more often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,078 Keywords · 46,831 Synonyms · 5,323 Translations · 31,412 Pronunciations · 186,862 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon