Pacharán – Basque Gold

In the past few decades pacharán has gained an international profile, thanks to millions of visitors who have enjoyed this unique liqueur during their stay in Spain. These days, whether you’re in Birmingham, Brisbane or Boston, there will be a local off-licence that can provide you with a bottle of Spain’s worst kept secret.

It might be a worldwide phenomenon now, but pacharán’s roots are distinctly regional. Hailing from the area west of the Pyrenees and known by the Basques as patxaran, it was the home brew of choice in rural Navarre. Its popularity increased dramatically in the late 19th century and in the 1950s intense commercialisation began, which is when its presence spread throughout Spain. One theory proposes that this process was assisted by National Service, when young Navarrans departed for their stint in the army accompanied by this taste of home.

Once you have experienced the unique taste of pacharán you won’t forget it in a hurry. Some become lifelong fans after one sip, others remark on its similarity to Gee’s Linctus, an old-fashioned cough remedy. Whatever your opinion on its flavour, pacharán’s quality is overseen by the Patxaran Regulator of Navarre to ensure that strict standards are maintained.

The key ingredient, from pacharán’s homebrew days to the present, has always been the sloe berry. These are collected from the blackthorn then soaked for several months in an anise-flavoured spirit with a few coffee beans and a vanilla pod. This process eventually results in an attractive, reddish-brown liquid, the alcohol content of which is about 25-30 per cent. The Regulator controls every part of the process, from the number of sloes used to the length of the maceration process (one to eight months). No colourings or flavourings are permitted.

Pacharán is especially popular as a digestif and is served cold or on the rocks. Next time you head south of the Pyrenees – or even next time you visit your local supermarket – this is one taste of Spain you can’t afford to miss.

New post on at Wednesday, 29 July, 2009, 8:02 am and is archived in Food and drink, Lifestyle. Subscribe to answers with RSS 2.0 feed. Both comments and pings are currently closed.