PACHARÁN - Liqueurs - The best artisan patxaran from the Basque Country

Wild sloe berries, sugar, water, alcohol, and anise. A double maceration. The first is a cold extraction. This involves macerating the sloe berries in pure 96% alcohol for three weeks. (The cold extraction allows for the maximum flavor of the sloe berries to be released and gives the alcohol its beautiful crimson color). Next, a second maceration follows a reduction in anise (house blend -> this is where the secret of EGIAZKI lies!). This homemade anise allows us to control the balance between sugar, anise, and fruit. This process lasts between 6 and 8 months. Our liqueurs are not filtered, except when we reach the end of the tank, to remove as much sediment as possible. 70 cl Translation done with the free version of the translator.