Patxaran (; ) is a sloe-flavoured liqueur commonly drunk in Navarre, as well as in the Basque Country. It is usually served as a digestif either chilled or on ice.
Etymology
The word
patxaran is the Upper Navarrese form of
basaran, from Basque
basa 'wild' and
aran 'sloe'.
It also occurs in the various Basque dialects as
baxaran,
basarhan,
baixaran and various other forms.
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Process
Patxaran is made by soaking sloe fruits, collected from the Prunus spinosa shrub, along with a few coffee beans and a cinnamon stick in anisette, for one to eight months.
History
Known to have existed in Navarre as early as the Middle Ages, patxaran was initially a home-made liqueur of rural Navarre and became popular during the late 19th century. It was commercialised in the 1950s and then became very popular outside Navarre. It now holds a PGI (protected geographical indication) status that protects the spirit's identity, including traditions and processes to make it, and also indicates that it can only be made and bottled in specific areas.
[Society of Wine Educators 2020 Certified Specialist of Spirits Study Guide Text]
Commercial brands and production
Common pacharán brands include Zoco, Etxeko, Basarana, Berezko, Usua, La Navarra, Las Endrinas and Baines.
See also
External links
