Navarrese Sloe Brandy
Which area of Spain is it typical?
- Autonomous region: Autonomous Community of Navarre
Navarrese Sloe Brandy (Pacharán or Patxaran) is obtained by macerating sloes in spirit and anise.
The sloe is a wild fruit of a thorny bush with rough branches. Sloe brandy is obtained through the hydroalcoholic maceration of this fruit for a period of between 1 and 8 months. The liqueur obtained, with an alcohol content varying between 25 and 30 degrees, is bright red in colour and has exceptional sensory qualities in terms of smell, because it is very aromatic, and flavour, which is very fruity. A touch of anise serves to improve them. It is presented in a litre bottle of glass or ceramic material and all packaging must carry the label of the Specific Designation that covers it. It is usually drunk after meals.
- Type of product: Others
- Season: It may be drunk all year round. The fruit is harvested in the autumn.
- Origin: The manufacturing area is limited to the geographical area of the region of Navarre.
- Recipes: Basque cake