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Traditional sloe liqueur (Basque Patxaran) from the Spanish area Navarra, where it can be proven that it was created in the 15th century. Since 1988 there has been a DO area Pacharán in Navarra. But he is also in the Basque country manufactured. Small-berry sloes as possible are put on with a special anise liqueur, whereby instead of anise liqueur Orujo (Pomace brandy) is used. The reddish, sweet-tasting liqueur has an alcohol content between 25 and 30% vol. It is best viewed as after eating digestif enjoyed very cold at a temperature of 3 to 7ºC. It is said to have a beneficial effect on the stomach and nervous system. Long drinks with orange and pineapple juice are also popular. As with everyone Anise Spirits A characteristic milky discolouration occurs when water is added or when it is very strongly cooled - the so-called Ouzo effect (or ouzo effect). See also under spirits,

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