The Pacharán is obtained by macerating sloes in conjunction with aniseed spirits, takes its name from the -basaran- Basque sloe meaning: born fruit blackthorn, wild bush of the family of the cidruelos and mainly breeding areas colder in Europe. Harvesting takes place in autumn, summer ended making complete its maturation, it is done manually introduced in Endrinales, sloe picking one by one, picking only the ripe whole. The fruits are macerated in Bodega with the best natural alcohol of agricultural origin, in a period of approximately three to five months. Finished maceration is separated from the fruit and added selected natural essences of anise and glucose syrup or sugar from agriculture. The aim of the mashing process is the extraction of aroma, flavor and color of the sloe. The Pacharán "OTAOLA" contains organoleptic qualities that make it unique, and is characterized by its balanced aroma and taste of sloe and anise. It is recommended to enjoy cold drink or glass tumbler. also it can be consumed with ice, without thereby losing its especisles characteristics of flavor, aroma and initial taste. Type of Fruit: Blackthorn. Color: Blackthorn, Mahogany. Aroma: Intense maceration of sloe aniseed. Palate: Tasty, good intensity and sloe anise, very nice. Maceration: Three to five months. Alcohol content: 25 °. Bottle: 100 Cl Frasca consumption. 5 ° C. Gastronomy: After meals.
