Newsletter no. 7 · Liqueurs
Navarrese pacharán
Sloes, anise and patience
As early as 1415 it was served at a noble wedding in Navarre, and Queen Blanche took it as a remedy in 1441. Six centuries later, pacharán is still the finishing touch to any Navarrese meal.
- year of the Pacharán Navarro Geographical Indication
- 1988
- of sloes per litre
- 125–300 g
- alcohol strength of pacharán
- 25–30°
- of slow maceration
- 1–8 months
How it is made
The sloes, the fruit of the blackthorn (Prunus spinosa), must be 100 % Navarrese, healthy and shiny. They are macerated slowly in an aniseed spirit for between one and eight months; then it is racked and filtered. The result has a colour from red to deep red, depending on each house's recipe.
What it is like
Smooth and intense, sweet and tart, dry and fruity at the same time. A young, fresh liqueur with no additives other than sugar.
How to serve it
- Very cold, between 0 and 4 ºC.
- In a small glass, neat or with one large ice cube.
- With dark chocolate, biscuits or a mature sheep's cheese.
At Estafeta Gourmet
Pacharanes in our shop
Origin information based on the official data published by Reyno Gourmet (Government of Navarre).
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