PATXARAN or PACHARAN?
ORIGIN OF PATXARAN (IN BASQUE) OR PACHARAN (IN SPANISH)
Patxaran (in Basque) or Pacharan (in Spanish) is an aniseed-based alcoholic 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 for pacharan are small, the size of a hazelnut, and harvested in the fall. One of the secrets of making patxaran comes partly from the varieties used but also from the maturity of the fruit.
How to make 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 of the pacharan are left to macerate for several months in anisette (aniseed alcohol).
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 pacharan producer.
Patxaran is traditionally aged in oak barrels for 3 to 6 months.
What is the composition of Basque patxaran?
Basque patxaran is made of wild sloes, water, sugar, alcohol and anise. The proportions vary depending on the producers but generally. Some will add coffee or vanilla
TASTING PATXARAN
When to drink patxaran?
Patxaran is enjoyed above all at the end of a meal, it is particularly appreciated for its digestive properties. Whether at family or festive tables, patxaran has a place of choice after lunches and dinners in the Basque Country; some people enjoy smoking a good cigar while tasting a good artisanal Basque patxaran alcohol...
How do you drink patxaran?
We recommend drinking your patxaran at a temperature of 11°C to reveal all its aromatic complexity without being too much on the alcohol. A tip is to cool the glass of pacharan and not to put ice which would lead to diluting the patxaran, sacrilege!
WHAT BRAND OF PATXARAN SHOULD I BUY?
Here we offer you a selection of the most emblematic patxaran from Navarre, the patxaran navarro, from Gipuzkoa but also from the northern Basque Country, the French Basque Country.
Artisanal Patxaran from 3 Basque provinces: Navarra, Gipuzkoa and Labourd
In Navarre we offer you the Baines brand, an iconic patxaran brand in Navarre that ages part of its patxaran in oak barrels, a traditional method since 1844. Another Navarrese patxaran, fresher, more powerful, reserved for parties with friends, we offer you the Pamplonico patxaran . The Azanza patxaran, an artisanal patxaran from Navarre, will soon complete our selection.
On the ocean side in the Basque province of Gipuzkoa, we will offer you the Olañeta pacharan. Finally, on the northern Basque Country side, the French side, the Egiazki patxaran
