Patxaran MAKILA - Basque wild sloe liqueur

Patxaran MAKILA, spirits from the Basque Country.

Capacity: 70 cl

Alcohol content: 18°

Patxaran MAKILA is a Basque liqueur made from the maceration of wild sloes in anisette.

The Makila patxaran offers good value for money

TASTING PATXARAN MAKILA

Color:

This Makila patxaran has a pinkish red color

Mouth :

This MAKILA patxaran has a marked taste of sloe with fruity and herbaceous notes, The

Patxaran Makila is perfectly balanced with a nice length in the mouth.

Service :

This Makila 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 MAKILA

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 MAKILA INGREDIENTS

wild sloes, water, sugar, alcohol, anise