Patxaran

Discover Patxarans selected by chefs and sommeliers of starred gastronomic restaurants. A selection by credible and legitimate professionals to help you find your favorite Patxaran.

We guide you toward the most attractive commercial and promotional offers online. You can buy the best Patxarans with confidence thanks to a reliable and impartial directory.

Best Patxarans

With Bestwine • Online, the directory of the best Patxarans:

Taste one of the best Patxarans. Gift an exceptional bottle of Patxaran. Enrich your bar or cellar with a prestigious bottle of Patxaran. Discover all the information to better understand Patxaran and its specifics so you can easily choose your brand or bottle of Patxaran.

Alcohol volume of Patxaran: 25°

Refer to the opinion of chefs, sommeliers and bartenders of starred gastronomic restaurants worldwide to discover the best Patxaran brands in the world. A ranking and comparison of the most valued Patxaran brands and bottles in starred gastronomic restaurants by experts in haute cuisine.

Patxaran reference. Patxaran origin. Patxaran alcohol volume Patxaran Azanza. Spain - Navarra. 25° The best Patxarans on the menu of starred gastronomic restaurants. Patxaran

Patxaran is an alcoholic beverage of the liqueur type. Patxaran is a liqueur produced by macerating wild sloes in anise-flavored alcohol. Patxaran can also be spelled "basaran", "patcharán" or "pacharan" depending on the region. The word Patxaran comes from the Basque name for wild plum, "basarana". "Basa" means "wild" and "aran" means "plum". Pacharan is sometimes called the "liqueur of Navarra". Navarra is a Vasconic territory defined in the 9th century, located on both slopes of the western end of the Pyrenees, centered on the ancient Roman road from Bordeaux to Astorga. Navarra previously encompassed a large part of the Basque Country. Patxaran is therefore a regional alcoholic drink originating in the Basque Country. Patxaran is both a Spanish and French liqueur. However, culturally Patxaran is a liqueur with the regional identity of Navarra, the Basque Country and Aragon.

The earliest traces of Patxaran date back to the Middle Ages. At that time, it was served at royal banquets.

Patxaran production

A liqueur is a flavored spirit drink that contains at least 100 grams of sugar per liter. This sugar content is what legally characterizes a liqueur under European legislation. The base of a liqueur is alcohol mixed with fruits, seeds, spices, plants or dairy products. In the case of Patxaran, sloes (fruit) are sweetened with sugar. Patxaran is therefore considered a liqueur due to the sugar it contains.

Patxaran is a liqueur made from sloes that come from the blackthorn tree. The quality of the sloes contributes to the quality of the Patxaran produced. The blackthorn is a fruit tree very common in the Basque Country, where its cultivation is well developed. Harvested in autumn, sloes are purple in color and the size of a hazelnut.

To produce one liter of Patxaran, you need 8 ripe sloes and one liter of alcohol. Depending on the recipe, other ingredients can be added to customize the taste, such as bay leaf, roasted coffee, vanilla, chamomile flower, poppy or cinnamon. As for the alcohol, Patxaran can be made with an anise spirit such as anisette or with neutral-tasting agricultural alcohols.

The Patxaran recipe requires several steps:

· Maceration of berries in alcohol for 6 to 10 months. Maceration of wild sloes in alcohol can take place in stainless steel tanks for industrial production or in glass containers for artisanal production. This maceration always takes place in a humid, cool and dark place.

· Filtration of the liquid to obtain a clear and limpid drink (this step is optional since homemade Patxarans are traditionally unfiltered).

· Creation of the sugar syrup with boiled water and brown sugar.

· Aging of Patxaran (Patxaran can be unaged. Generally, Patxaran aging is done in oak barrels).

· Bottling of Patxaran.

The best Patxarans contain no colorings or preservatives. The natural color of Patxaran ranges from ruby red to amber pink.

Patxaran is generally stored in 75 cl bottles.

Due to the simplicity of its recipe, Patxaran can be made "at home". It is common to find homemade artisanal Patxaran in Navarrese and Basque households.

There is no vintage Patxaran, with rare exceptions. Patxaran is a liqueur that keeps for only a short time, between 3 and 4 years maximum from bottling.

The price of a good bottle of Patxaran ranges from around ten euros to several dozen euros.

There are many Patxaran producers and consequently many Patxaran brands. Naturally, Patxaran production takes place mainly in the province of Navarra. Patxaran producers are also found in Aragon and the French Basque Country. Among the well-known Patxaran brands: Baines (Navarra), Pamplonico (Pamplona), Azanza (Navarra), Licores Marba of Ainzón (Saragossa), Pacharán Ordesano of Licores Vimesa (Huesca), Destilería Atxa of Amurrio (Alava), Olañeta (Basque province of Gipuzkoa), Egiazki (French Basque Country), Zuburi (Spain), Puerto de Indias (Andalusia), Otaola (Spain), Navarra (Villava - Spain), La Navarra (Spain), Ederki (Spanish Basque Country), Cruz Conde (Montilla - Spain) and Baranano (Amurrio).

Patxaran is appreciated by chefs, sommeliers and bartenders of certain gastronomic restaurants. Patxaran is often found on the menu of starred gastronomic restaurants serving Basque cuisine. Patxaran is an alcoholic beverage with a strong Basque identity. Patxaran represents a historic terroir beverage. Patxaran serves as an original liqueur. Today, Patxaran is an alcoholic beverage making a comeback. Many young consumers drink it in the Basque Country. Patxaran consumption mainly takes place in the evening and through the night in festive venues. The small servings of Patxaran are then drunk in one go. Today, Patxaran production reaches more than 8 million liters each year. A Patxaran production that grows year after year, just like consumer demand. Culturally, Patxaran is reputed to have digestive virtues since it is produced with sloes, fruits high in fiber.

Patxaran appeals through its fruity and spicy flavor. It offers a long and pleasant taste in the mouth. Patxaran is the only known alcoholic beverage combining the aromas of sloe and anise. Patxaran is also valued for making cocktails. The most famous Patxaran-based cocktail is the Patxaran spritz, which mixes Patxaran with cava. Other Basque cocktails exist, such as the biatx (lager and Patxaran), the urumea (Patxaran, rum, pineapple juice, apple juice and Espelette pepper) and the ibaizabal (Patxaran, cointreau, white martini and lemon zest essence).

An authentic ranking and comparison to choose your Patxaran

Choose the best Patxaran for you:

Select one or more selection criteria for your Patxaran according to your preferences.

Rank the Patxarans according to your selection criteria.

Select your Patxaran reference.

Buy one of the best Patxarans online at the best price.

Enjoy one of the best Patxarans!

The selection of premium Patxarans

How are Patxarans selected on Bestwine • Online? Bestwine • Online lists the Patxarans found on the wine lists and in the cellars of the most famous and recognized gastronomic restaurants around the world. Patxaran labels championed by the greatest chefs and sommeliers of gastronomy, themselves valued by critics. Only Patxaran labels sold online are presented to you so you can buy them easily.

How is the best Patxaran directory updated? The best Patxaran directory is updated daily by integrating new labels from the wine lists of gastronomic restaurants made available to us. Likewise, we update commercial and promotional offers so you can buy a quality Patxaran online at the best price. We are committed to presenting only Patxaran labels from the wine lists of awarded gastronomic restaurants.