Why buy Pacharan The Tajo Sloe Liqueur

The word patxaran comes from the Basque language and is made by macerating anisette liquor and the fruit of the blackthorn tree. Although its origins began in the area of Navarre, its production has spread to other regions such as Aragon, Cantabria, Castile and La Mancha. In the Middle Ages, this liquor was used for medicinal purposes. In fact, it is said that the White Queen of Navarre, who suffered from stomach problems, sent for abundant amounts of pacharán to improve her stomach problems. Sloe is the fruit that comes from the blackthorn, it has different properties such as: laxative effect, it favours the good functioning of the intestinal transit, it provides different nutrients such as vitamin C, iron, potassium and fibre.

Tasting notes. Sight, smell and taste

This liqueur has a reddish colour, due to the sloes, in its aroma we can appreciate the presence of aniseed, and its flavour is intense and sweet.

Pairing. How to taste it

The best way to take a good pacharan is to do it after the meals, it will make a digestive.

A Little History of El Tajo Distilleries

In 1895, in the village of Jubrique, the factory started its activity. Mr. Diego Ruiz Romero, founder of the company, owned one of the stills that were in the different houses of the village. At the beginning he only distilled the must that he extracted from the grapes to make eau-de-vie. Shortly afterwards, his sons, the Ruiz Iborra brothers, decided to open up to other markets.

In the middle of the 60s they made the difficult decision to leave Jubrique to look for a more appropriate location for the factory, the place chosen was Ronda. Once settled, they expanded their range of products, producing gin, brandy and fruit liqueurs with and without alcohol, becoming one of the distilleries in the whole country with the greatest variety of products. The bottling of all the products was totally handmade, the filling, capping and labelling were done only and exclusively by their hands. A few years later, they acquired machinery capable of bottling 1,200 bottles per hour.

At the end of the century, they bought another one, taking advantage of the reform of the industry to bring it up to the level of European requirements. To improve the manufacture, they acquired a different still from the one they had previously in Jubrique, which was of less capacity and the heating it received was through direct fire using wood, the new one was also with wood but through a steam generating burner. Currently the products from this distillery reach the whole of Spain and outside the European Union.

It's in the Top 10 of economic and cheap products of Pacharan and in the Top 1000 of our best seller products.