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'''Patxaran''' (also known as '''Pacharán''') is a traditional [[liqueur]] from the [[Basque Country]] and [[Navarre]], [[Spain]]. It is made from [[sloe]] berries, which are soaked in [[anise]] liqueur along with a few coffee beans and a cinnamon stick. The mixture is then left to macerate for a period of one to eight months. The result is a sweet, reddish-brown liquid with a strong fruity flavor and an alcohol content typically between 25 and 30 percent.

== History ==

The tradition of making Patxaran dates back to the Middle Ages, when it was used for its medicinal properties. It was not until the 19th century that it began to be commercially produced. Today, Patxaran is a popular after-dinner drink in the Basque Country and Navarre, and it is also consumed in other parts of Spain.

== Production ==

The production of Patxaran begins with the harvesting of sloe berries in the autumn. The berries are then cleaned and pricked before being placed in a container with anise liqueur. A few coffee beans and a cinnamon stick are added to the mixture, which is then left to macerate for a period of one to eight months. The liquid is then filtered and bottled.

== Consumption ==

Patxaran is typically served chilled as a digestif after meals. It can also be used in cocktails or served with ice.

== See also ==
* [[Basque cuisine]]
* [[Spanish cuisine]]
* [[Digestif]]
* [[Anise]]
* [[Sloe]]

[[Category:Liqueurs]]
[[Category:Basque cuisine]]
[[Category:Spanish cuisine]]
{{Spain-food-stub}}
{{food-stub}}

Patxaran - Revision history

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Prab: CSV import