The Navarrese drink par excellence and a delight for the palate
We have a spectacular and carefully selected range of pacharán, the most emblematic drink of Navarra, made by the main producers of the region. The traditional methods of production are meticulously followed, macerating wild sloes in aniseed brandy for months, which gives it its characteristic ruby red color and unique flavor. Each batch is carefully selected to ensure the highest quality and authenticity.
Elaboration:
- In early autumn when the sloes are ripe, they are harvested in our fields. These sloes are with the maximum levels of quality, regulated by the Regulatory Council Pacharán Navarro.
- These sloes, once harvested, are passed to the cleaning and selection where we eliminate the impurities, branches and leaves that we have obtained from the harvest.
- The sloes are introduced into stainless steel tanks, together with the special aniseed in specific proportions. The maceration is controlled by means of precise temperatures and times set by the Regulatory Board to ensure the adequate extraction of flavor and color.
- Once the maceration is finished, we remove the liquid and filter it to separate the sloes and solids generated by the maceration. This process is done to guarantee the clarity and purity of the resulting liquid.
- Once we have the filtered liquid, we proceed to quality control to ensure that the parameters meet the standards of our brand.
