do you want to know everything about Pacharán? Spain is a country rich in gastronomy, Navarre is the place where pacharán is made, a red alcoholic drink that will fascinate you. Pacharán is characterized for being an alcoholic drink with citric aromas, ideal to delight the most demanding palates. Join us to learn more about this charming liqueur which, although it is not very well known, can be tasted as a digestive and as an accompaniment to cream or fruit-based desserts.
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what is Pacharán?
Pacharán is a liqueur made from the maceration of sloes in aniseed-flavored brandy. It is deep red in color, with exquisite aromas of citrus and wild fruits with floral notes. Pacharán is a sweet, light drink that leaves a pleasant bitter aftertaste.
Origin and History of Pacharán
Pacharán is a drink with more than 600 years of antiquity, its origin dates back to the Middle Ages, when it was one of the main drinks that accompanied important celebrations, besides being used as a medicinal tonic thanks to its multiple properties. 
It was not until 1956 when this alcoholic beverage was commercialized for the first time, and in 1988 the Regulatory Council of the Protected Geographical Indication Pacharán Navarro was born, which is in charge of controlling the cultivation of sloes, the production and the quality of the resulting beverage.
In order to be considered an authentic Pacharán it must be produced in Navarra, and although it is consumed in places such as La Rioja, Aragón and Castilla y León, it is not very well known throughout Spain. It became well known from 1960 onwards during the Navarrese military service in areas such as Valencia or Madrid, where pacharán was known as Zoco liqueur.
how many degrees of alcohol does Pacharán have?
Pacharán is a drink made from the maceration of sloes, the bluish black fruit of the blackthorn tree, with an alcohol content of 25% and 30%.
How to make Pacharán step by step
Pacharán is an alcoholic beverage, which is not very well known but has a great taste and a lot of quality, but little do we know about it so we will tell you how to make pacharán. 
Pacharán is a liqueur whose elaboration process is very simple, for which sloes are macerated in alcohol of agricultural origin, with previous or later incorporation of natural essential oils of aniseed and sugar. The Regulatory Council establishes that the amount of fruit must be between 125 gr and 250 gr per liter of alcohol.
The maceration is carried out for one to eight months in oak or stainless steel barrels, which directly influences the organoleptic nuances of the pacharán. Once the maceration phase is completed, it is filtered and placed in bottles of no more than one liter capacity.
How to make homemade Pacharán without dying in the attempt
Pacharán is an alcoholic beverage originating in Navarre, Spain, which can be made at home. To do so, you should bear in mind that it is made exclusively with sloe fruits and aniseed liqueur. For its elaboration it is necessary: 
Ingredients what ingredients are needed to prepare homemade Pacharán?
- 125 to 250 grams of ripe sloes,
- 1 liter of aniseed-flavored brandy that is neither too sweet nor too dry
- Cinnamon stick (optional)
- Coffee beans (optional)
How to prepare it is a very easy recipe to prepare! Dare to make your own Pacharan
- Place the ripe sloes, the coffee beans and the cinnamon stick in a transparent, clean and dry bottle
- Add the aniseed
- Stir lightly in order to integrate the ingredients well
- Close the bottle with a stopper making sure it is well sealed
- Leave to macerate in a cool, dry and dark place for 6 to 8 months
- Once the time has elapsed, it is recommended to filter the pacharán with a cloth or funnel and re-bottle it.
It is important to point out that pacharán is not a liqueur that gains characteristics if left to age, so it is recommended to be consumed once the maceration time has elapsed. The correct way to drink pacharán is in a glass or crystal glass, chilled at a temperature ranging between 6°C and 8°C.
The bottle can be placed to cool in a refrigerator or cooled with ice, but not too much ice, as excess water reduces its flavor and can even be unpleasant. Nowadays, there are people who even use it to make cocktails such as the Mojito and the well-known Butano, which integrate it with fruit juices to create unique Navarrese flavors.
