Patxaran

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

This article is a stub related to cuisine. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Patxaran
• 
  Zoco Patxaran
• 
  Patxaran