Pacharan is a liqueur first developed in the Basque region of Spain. Made using sloe berries that are harvested around September or October, these berries, when ripe, share similar flavors to that of dark plums. The berries are allowed to ripen over winter before being hand picked as the long cold allows the berries to mature. If picked too early, the berries are far too tart to consume. Once harvested, they are macerated and matured in barrels.
Baines Pacharan is the gold standard of Pacharan Navarro, using only the finest sloe berries from Navarro and aged for 6 months in Oak barrels. The etiqueta oro title is given due to the barrels used in aging and the aging time. The standard pacharan of Baines is aged for 4 months. Other liqueur makers use Chestnut barrels. The result is a deeply flavorful, light ruby red liqueur that is fruity and sweet.
Pacharan is generally a digestif or after dinner liqueur as it is thought to aid in digestion. Pacharan was traditionally used (in the middle ages) as medicine to cure digestive issues. The tradition has been carried into modern times, but with a far less medicinal theme in its usage.
Store your unopened bottle in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 7 to 15°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.