The Basques have been making Pacharan for at least 600 years. Distilleria Atxa passed down its family recipe for generations. Sloe berries harvested from the Sierra de Orduña, are macerated in a 5-times distilled alcohol while simultaneously three different types of anise are macerated in this same alcohol apart from the berries. Once these macerations are complete the two are blended together and mixed with more alcohol. Atxa’s Paracharan has notes of blended licorice and anise with a smooth and rich palate. Serve neat, over ice on its own or as an after dinner drink.