Pacharán Souk 1L.

PREPARATION

The Pacharán Zoco is made in the traditional way by macerating sloes in anise. The sloe, known as arañón in Navarra, is the fruit of the Prunus spinosa shrub, which we usually call blackthorn. It belongs to the plum family but is much smaller in size, smaller than cherries. Blue-black in color, its flavor is acidic and astringent. The sloes are harvested at their perfect point of ripeness, which is reached during the fall, and are left to marinate in anise for 3 months as tradition dictates. After maceration, the pacharán is separated from the sloes, allowed to stabilize naturally in tank and filtered to ensure its shine.

TASTING

View: Red color of medium intensity, with a cherry tone that will evolve to tile tones as the pacharán acquires maturity. When moving it in the glass we perceive the density provided by the anise in the thick tears that form in the glass.

Nose: Gently fruity aroma on an aniseed background, with delicate notes of plums and cherries.

Mouth: The entry into the mouth is fresh, with the acidity provided by the sloes balanced by the sweetness of the anise. As it passes through the mouth, the characteristic astringency of the fruit is perceived, highly nuanced by the density of the anise, in a contrast of sensations transmitted by a velvety palate. And in the drink the best aromatic expression of pacharán appears: the fruit appears clearer than on the nose, dominating over the aniseed background. After the drink, the fruit remains in the mouth to provide a long permanence, accentuated by the slight astringent sensation that stimulates salivation.