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Fernando77
Guru
Joined: 21 Oct 2005
Posts: 893
Location: Spain
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 Posted: Wed Oct 26, 2005 11:56 am Post subject: Pacharán |
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It isn't sherry. And I don't know the english word (if exists).
But you all must drink a coup of pacharán after any meal. Your stomach will be very grateful.
Alone or with ice cubits it's perfect.
Take a look!:
http://evena.drago.net/bodegas/irpacha2.html
http://export.navarra.net/paghtml/hipaee.htm
But I hate the denomination someone have given, "the Basque Martini" (http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2004/06/24/WIGGN7AG7O1.DTL&type=printable) because, first, it isn't from Pais Vasco, it's from Navarra at origin (but we make pacharán in northwestern Spain, you only need endrinas to make it, and endrinas aren't only from Navarra), and second, it have nothing in common with the vermouth, because pacharán is made by destillation, it isn't a wine!
I posted some pics in one of my posts in "New members" when I have just arrived to this forum.
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Gurka
Novice taster
Joined: 07 Jul 2005
Posts: 37
Location: Seattle
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| Posted: Wed Oct 26, 2005 2:47 pm Post subject: Re: Pacharán |
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| Fernando77 wrote: |
It isn't sherry. And I don't know the english word (if exists).
But you all must drink a coup of pacharán after any meal. Your stomach will be very grateful.
Alone or with ice cubits it's perfect.
Take a look!:
http://evena.drago.net/bodegas/irpacha2.html
http://export.navarra.net/paghtml/hipaee.htm
But I hate the denomination someone have given, "the Basque Martini" (http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2004/06/24/WIGGN7AG7O1.DTL&type=printable) because, first, it isn't from Pais Vasco, it's from Navarra at origin (but we make pacharán in northwestern Spain, you only need endrinas to make it, and endrinas aren't only from Navarra), and second, it have nothing in common with the vermouth, because pacharán is made by destillation, it isn't a wine!
I posted some pics in one of my posts in "New members" when I have just arrived to this forum. |
Pacharán is made through the maceration of the sloe berries in alcohol to which aniseed essence is added before and after. Maceration is carried out for a minimum of one month and a maximum of eight. Once maceration is complete, the liqueur is decanted and filtered in order to achieve the characteristics of pacharán from Navarra.
Sounds intriguing, sloe berries are in gin as well but I imagine the aniseed is what comes through.
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Fernando77
Guru
Joined: 21 Oct 2005
Posts: 893
Location: Spain
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| Posted: Thu Oct 27, 2005 11:39 am Post subject: |
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When I told "made by destillation" I was referring you have to destilate the alcohol were you put the endrinas in. Normally in Spain i used anis as this alcohol. But, it's true, that pacharán hasn't anthing in common with vermouth (onlt perhaps the red color).
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