Pacharan

Buy Pacharan at the best internet price

Buying Pacharan online has never been easier and cheaper. In Yo pongo el hielo we have a great variety of Pacharan the best brands from all around the world and of any type (Premium, Ultra Premium, the best quality/price...). If you want to get your Pacharan at the best price on the Internet take a look at our catalog and if you miss something, please ask us. Start saving on your drink now!

Leer más

There are 15 products.

Types and kinds of Pacharán

Any of us has heard of pacharán, but the problem is that most of us only associate it with that drink that is offered to us in a restaurant after a meal.

The name of this liqueur comes from the Basque pattaran, where pattar means brandy and arán means sloe. This liqueur is also called endrino or arañón, and is a liqueur made by macerating the sloe fruit in aniseed through distillation.

But pacharán goes much further, and from Yo pongo el hielo we invite you to surprise yourself with this fantastic drink. Let's get started!

The protagonism of Navarre, Spain

If there is a territory to mention when we talk about pacharán, it is the region of Navarre, where there is evidence of its existence since the Middle Ages.

For example, it is known to have formed part of the menu at the wedding of Godfrey of Navarre in 1415, and Queen Blanca I (1385-1441) drank it when she fell ill in the Monastery of Santa María la Real de Nieva, in Segovia.

Today, the Autonomous Community of Navarre is the only community that has a regulatory council for this drink, a regulatory council made up of eight entities that produce 'Pacharán Navarro': the Consejo Regulador del Pacharán Navarro (Navarrese Pacharán Regulatory Council). Among other reasons, it is the area of Spain where its producers account for 95% of all the pacharán marketed in Spain.

Moreover, it is well known that in this part of the peninsula the culture of home-made pacharán is deeply rooted, and it is quite easy to obtain this drink not only from companies that sell it. It is estimated that 20% of the total production of Navarrese pacharán is home-made.

 

The production process

Pacharán is made in the traditional way by macerating sloes in aniseed. To do this, good sloes are needed, and special care is taken when they are harvested to ensure that they are at optimum maturity. The secret lies in knowing that perfect ripeness is reached during the autumn, although the sloes are tasted beforehand to find out when the perfect time to start harvesting is.

The sloes are left to macerate in aniseed for approximately 3 months, and then the pacharán is separated from the sloes and left to stabilise naturally in a tank from which it is filtered to guarantee its shine.

The entire production process is controlled by applying the quality standards set out in the IFS and BRC certificates, in order to obtain a pacharán of the highest quality.

Each area and its pacharán

 

Basque Country

Although there is no Regulatory Council in the Basque Country, there are important producers who market pacharán, in addition to the importance of artisanal production in the Basque Country.

Such is the importance of artisanal production that many samples of this liqueur are presented annually at the important Aretxabaleta Homemade Pacharán Competition, which has been held every year since 1995.

Aragon

The Community of Aragon does not have a Regulatory Council either, although there are also important producers of this liqueur.

In this part of Spain, the blackthorn is known as arañonera and the fruit arañón is harvested between the end of August and mid-October, and home production is also very important, thanks to which an annual homemade pacharán competition is held at the end of September at the Broto livestock fair.

Castile and Leon

Another region that produces pacharán, although without a Regulatory Council, is Castilla y León, a region that can be divided into three of its nine provinces in order to treat pacharán more correctly.

On the one hand, there is the province of Burgos, where the production of this liqueur is the most important and where several competitions stand out, such as the Villariezo Homemade Pacharán Competition, the Ribero del Duero Homemade Pacharán Competition and the Valle de Mena Homemade Jams, Sweets, Honeys and Liqueurs Competition.

On the other hand, we have Palencia, which has important producers of this liqueur at provincial level under the Tierra de Sabor guarantee brand.

And finally, we come to Zamora, where one of the most important companies in the province organises the National Orujo Cocktail Competition every year, with pacharán as one of the main ingredients in the best cocktails.

La Rioja

Although there is no Regulatory Council either, this region has a high consumption of this liquor, with several companies producing pacharán in the towns of Albelda de Iregua and Quel.

Other regions

In the rest of Spain, the production of this liqueur is not very well known, although in recent years it has begun to be produced in some areas, such as Andalusia and Galicia.

In Andalusia we can find pacharán producers such as "Los Alcores de Carmona", "Pernod Ricard", which produces under the brand name "Ruavieja", or the brand name "Lágrimas de Granada".

In Galicia, meanwhile, the company "Maitines; Licores y aguardientes" is the main producer of pacharán.

 

Pacharán, an authentic pleasure to enjoy

This liqueur is ideal to drink it in a glass or crystal glass, at a cool temperature between 6°C and 8°C. There are two options: either keep the bottle chilled in the fridge, or cool the drink with ice. If we choose the latter option, it is advisable not to add too much ice to prevent the excess water from diminishing the flavour of the liqueur. The Regulatory Board recommends tasting it hot in an infusion as a very different option to the usual one.

The best time to enjoy pacharán is after lunch or dinner, because of its digestive action while enjoying its aroma and flavour. It is good to know that, unlike other drinks, pacharán does not improve with time, so it is advisable to consume it within two or three years of its production.

 

Composition of pacharán

The main ingredients of pacharán are, obviously, aniseed and sloes, although it is true that there are several optional ingredients depending on the aroma and flavour we want to give it, such as cinnamon sticks, coffee beans, high alcoholic liquors or aromatic herbs.

 

Taste of pacharán

When we serve ourselves a glass of pacharán, the first thing we notice is that reddish colour of medium intensity with a slight cherry tone, evolving to tile tones as the liquid matures.

The glass in movement presents a thick tear in the glass due to the density of the aniseed and a softly fruity aroma with a background with hints of aniseed and delicate touches of plums and cherries.

On the palate, it has a fresh entry with the acidity of the sloe and the sweetness of the aniseed, and on the sip, we find a crisper fruitiness than on the nose with a predominance of aniseed in the background. After the sip, the fruitiness remains in the mouth, accentuated by the stimulation of salivation.

 

Pacharán Cocktails / Combinations

Although pacharán is usually consumed on its own with or without ice, it is sometimes mixed with other drinks, mainly carbonated drinks.

Some of the cocktails that can be found in the market are:

  • The butane: 4/5 parts pacharán, 1/5 part orange juice or soft drink and, as an option, orange peel.
  • The pacharán mojito: 5cl of pacharán, 3cl of mojito base, 5cl of natural orange juice with tangerine and ice.
  • Pacharán sorbet: 250ml of whipped note, 250ml of pacharán, 100gr of blueberry jam, 500ml of coffee ice cream and a few mint leaves.
  • Pacharán with cava: 50ml of pacharán, 100ml of cava, 50ml of orange juice, ice and sugar.

  

Pacharán brands

The best brands of pacharán are:

 

Curiosities of pacharán

Sloe flowers are diuretic and slightly laxative when consumed as an infusion. In addition, among the virtues of pacharán we can highlight that it is good for the stomach, prevents arteriosclerosis and heart attacks, and acts as a sedative on the nervous system.

Because of its dense body, it is easy to think that it takes a long time to make, however, it is a liqueur that can be enjoyed after only a few months of life, although it is true that it reaches its peak in a year.

During the 20th century, it began to be distributed throughout Spain as a drink to ensure good digestion, just as it would end up being exported and, today, we can find pacharán, mainly from Navarre, in South American countries and in the United States, Japan and Australia.

Opinions of our clients