What is pacharán?
Pacharán is a alcoholic drink that comes from Spain, specifically from Navarra. It is made with sloes, which are fruits from a shrub called Prunus spinosa. These sloes are soaked in brandy with anise and sugar for weeks or months. During this time, the flavor and color of the sloes are transferred to the spirit, thus creating the pacharán liquor. Once the maceration is ready, it is filtered and bottled to be consumed. Pacharán has a characteristic bittersweet flavor and a reddish or purple color, which varies depending on the maceration time and the amount of sloes used. It is very popular in Spain, especially as a digestive drink after meals.What is the main ingredient in pacharán?
If you still don't know the main ingredient of pacharán, you should know that they are sloes. It is the fruit that grows from the Prunus Spinosa bush. When collecting the well-known berries, it is important to know that it is important to pick them at their exact point to be able to get the most out of them. It is a fruit that usually attracts a lot of attention, remembering that it is edible and non-toxic. Normally the fruit is usually ready for collection in early autumn. It is true that depending on the summer the harvest can be done earlier or later, but it usually occurs around that time. To give you an idea, in the Basque Country and Navarra it is typical for crews to go out to the fields to collect them and then make the drink we are going to tell you about. They are usually experts in berries, which means they know very well which ones need to be picked and which ones should still be there for a while to get the most out of them. As they themselves say, they have known for many years what fruit pacharán is made with. If we focus on the bush that bears the fruit, we can realize that we are dealing with a plant that is very close to the family of cherries and plums. Hence that characteristic color... Of course, you have to be careful when picking them because they have thorns that can cause uncomfortable stings. The plant has these thorns to prevent the theft of the fruit by animals. Luckily, they can be caught carefully and thus avoid bites. When looking for what pacharán is made with, experts always comment that you should not confuse the fruit with the blueberry. This is because many people can confuse the blueberry with the sloes, especially when they are not we have experience. But with years of experience you not only know where they can be collected, you can also differentiate what is what in each case. To give you an idea, the bush is usually taller when we look for the fruit to make the pacharán. Sometimes it can reach a height of more than four meters, has a tangled appearance and has small elliptical leaves.Steps to make the pacharán
Now we are going to show you a list of steps to make pacharán at home. But if you don't want to complicate your life and want to enjoy this delicious drink, I recommend visiting our liquor catalog La Cave Gillet where you can find the best varieties of pacharán. That said, we are going to show you the steps to make pacharán at home.
- Start by gathering some empty bottles. Of course, what's the point of having the liquid if we lack the container? From my experience, I suggest you opt for the classic one-liter whiskey or gin bottles with screw caps.
- Collect the berries. A one-liter bottle of Patxaran requires around one hundred blackthorn berries.
- The ideal time to collect the berries is between August and October. It seems that if you pick them after they have been frozen, the pit cracks and the flavor is enhanced. If you can't wait until the first frosts, a quick trip through the freezer will do the trick.
- Take the opportunity to go for a walk. Sloes are found on the edges of forests or on roads in Navarra or Baja Navarra (although they can also be found in Aragon, although they no longer belong to the region). These places offer sublime and well-preserved landscapes.
- It is always a good idea to invest in a quality aniseed alcohol. The difference in flavor can be noticeable.
- Inside each bottle, add a vanilla bean and a coffee bean. Don't worry about why, it just is that way.
- To impress your friends, you can tell them the etymology of the word "Patxaran": in Basque, "basaran" means "wild" and "arana" means "plum".
- Once your Patxaran is bottled, you will have to wait at least six months before offering it or tasting it (although it may seem like an eternity). Don't forget to shake each bottle vigorously once a week. Remember that, as with any alcohol, the longer it ages, the better its quality.
- Never consume the fruits that remain at the bottom of the bottle after maceration; According to a Basque legend, it can drive you crazy.
- And last but not least, remember that alcohol abuse is dangerous for your health and should be consumed in moderation. Too much can cause vomiting and other health problems.