Patxaran Egiazki - The real one

Patxaran Egiazki from Iparalde, the northern Basque country.

Capacity: 75 cl

Alcohol content: 25°

Patxaran is a Basque liqueur made from macerating wild sloes in anisette.

The little extra thing that EGIAZKI has for their Patxaran? Their recipe allows for a less sweet and aniseed result than the patxaran of Navarre thanks to the homemade production of the anisette used.

The Egiazki patxaran is part of our top 5 Patxaran

TASTING PATXARAN

Color:

This patxaran has a pinkish red color

Nose :

Delicate, aniseed, spicy, light notes of cinnamon

Mouth :

This patxaran has a soft attack, a nice texture with fat, we find the fruit on the length. Nice balance thanks to the sugar not very present in this patxaran.

Service :

This patxaran is consumed fresh. You can place the bottle of patxaran in the refrigerator beforehand or cool the glass with ice cubes. We do not recommend tasting the patxaran with ice cubes, which would have the effect of diluting the patxaran but above all of masking certain aromas.

Cocktail ideas using Patxaran:

Ibaizabal: Patxaran, Cointreau, Martini Bianco, Lemon zest essence Urumea: Patxaran, Havana Club 3 year old rum, Pineapple juice, Apple juice, Espelette pepper Urola: Patxaran, Vodka, Banana liqueur, White cocoa cream, Crème fraîche, Grated nutmeg. The EGIAZI brothers' favorite drink after a long day: a blond beer with patxaran (add 25cl of beer to 2cl of patx). At home, we call it Biatx.

PREPARATION OF PATXARAN

How is patxaran made? We won't tell you all the secrets to making your own homemade patxaran because it is a precious secret kept by all families in the Basque country. To put it simply, the sloes are macerated for several months in anisette. Any good patxaran is not filtered, does not contain artificial flavors or other colorings. The color, the aromas obtained after maceration depend on the variety of sloes, the anise used and many other criteria related to the artisanal know-how of the producer.

ORIGIN OF PATXARAN or PACHARAN (in Spanish)

Patxaran is a drink originating from Navarre, one of the provinces of the southern Basque country. It owes its name to the sloes - patxarana in Basque -, sometimes wild, used for its production. The sloes used are small, the size of a hazelnut, and harvested in the fall. One of the secrets of its production comes partly from the varieties used but also from the maturity of the fruit.

PATXARAN EGIAZKI INGREDIENTS

wild sloes, water, sugar, alcohol, anise

HISTORY OF THE EGIAZKI HOUSE

In 2013 Camille and Benjamin Fourt Arteaga, young twins from Saint Pée sur Nivelle in the Basque Country, developed one of the first Patxarans of the Northern Basque Country. Almost all Patxarans are produced in the Southern Basque Country, particularly in Navarre. St Pée being at the gateway to Navarre, it has a strong Navarrese influence. To date there are only two listed French producers. Coming from agricultural and agri-food training (BTS and Engineering School) and being very attached to their culture, their objective was to work with a product from the Basque region. Their choice was oriented towards growing fruits to transform them into liqueurs. In 2014, EGIAZKI was born and it took more than a year to find the perfect recipes. The two enthusiasts planted 4 hectares of blackthorn trees on the heights of their village and in December 2015 the Patxaran EGIAZKI was marketed for the first time, they then became the largest artisanal producers of Iparralde (Northern Basque Country). In June 2018 the Patxaran EGIAZKI won a historic distinction at the Epicure du monde des Epiceries Fines competition. It was the gold medal in the alcoholic beverages category. This was a great first for a Patxaran. They are now the specialists in Basque liqueur.