Traditional sloe liqueur (Basque: Patxaran) from the region of Navarra in the north of Spain, where it can be proven that it was already produced in the 15th century. Since 1988, there has been a DO area of Pacharán in Navarre. It is also produced in the Basque Country. As small-berried sloes as possible are infused with special aniseed liqueur, although orujo (pomace brandy) is also used instead. The reddish, sweet-tasting liqueur has an alcohol content of between 25 and 30% by volume. It is best enjoyed after a meal as a digestif, very cold, at a temperature of 3 to 7 ºCelsius. It is said to have a soothing effect on the stomach and nervous system. Long drinks with orange and pineapple juice are also popular. As with all aniseed spirits, a characteristic milky discolouration occurs when water is added or when very cold - the louche effect (or ouzo effect). See also under spirits.
As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.
Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)