An Ode to… Pacharán

Often overlooked and seen as merely the boozy end to a boozy Spanish meal in a rustic restaurant, pacharán deserves more attention than this. This delicious, herby, aromatic liqueur (not too sweet, not too heavy) is made from fermented sloes (“endrinas” in Spanish), the fruit from the blackthorn tree which is also used to make gin. Made in the northern Spanish region of Navarra, where it’s been made for centuries, it’s sometimes pink in colour, but usually a rich ruby red.

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