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Traditional sloe liqueur (Basque Patxaran) from the Spanish area Navarra where it was demonstrably produced in the 15th century. Since 1988, there is a DO area Pacharán in Navarre. He will also be in Basque country manufactured. As low as possible sloe be prepared with special aniseed, where instead of aniseed also Orujo (Pomace brandy) is used. The reddish, sweet-tasting liqueur has an alcohol content of between 25 and 30% vol. He is best said after the meal digestif enjoyed very cold at a temperature of 3 to 7 ºCelsius. It is said to have a beneficial effect on the stomach and nervous system. Also popular are long drinks with orange and pineapple juice. As with all Anise Spirits When water is added, or when very cold, there is a characteristic milky discoloration - the so-called Ouzo effect (or ouzo effect). See also below spirits,

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