Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Patxaran (Basque from baso aran (wild plum); called Pacharan in Spanish) is a sloe-flavoured liqueur commonly drunk in Navarre, the Pyrenees and elsewhere in Spain. It is usually served as a digestif either chilled or on ice.Patxaran is made by soaking sloe berries, collected from the blackthorn shrub, along with a few coffee beans and a vanilla pod in anisette. The process produces a light sweet reddish-brown liquid around 25-30% in alcohol content by volume. In addition to dictating the amount of sloe to be used, the regulating body for Pacharan Navarro insists that no colourings or flavourings be added and that the maceration last between one and eight months.

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