Pacharán

Sloeliqueur (Basque: Patxaran) from Navarre in the north of Spain, where it was already produced in the 15th century. There has been a DO area of Pacharán in Navarre since 1988. However, it is also produced in the Basque Country. Sloes with as few berries as possible are infused with a special aniseed liqueur, although orujo (marc spirit) is also used instead.

Pacharán - 2 Flaschen und Schlehenbeeren

The reddish, sweet-tasting liqueur has an alcohol content of between 25 and 30% by volume. It is traditionally enjoyed very cold after a meal as a digestif at a temperature of 3 to 7 ºCelsius. Pacharán 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, the addition of water or very strong cooling results in a characteristic milky discolouration - the louche effect (ouzo effect). See also under spirits.

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