Pacharán Basarana Etiqueta Negra

It first came out in 1972 to coincide with our first centenary. Pacharán became all the rage and changed from being home made in Navarre to the distilleries in the region. We have followed in the footsteps of our ancestors: using slow maceration and rest. As a result, our Pacharán has received the MOST AWARDS IN THE WORLD



Pacharán Navarro, with over 250 gr of our best sloe macerated in anisette at 29º proof using the method our ancestors passed down: performed slowly (over 6 months) and with a rest period. The result is a 25º proof, ruby-red pacharán with a velvety taste.



Before opening
Lack of total light. Light is one of the main agents for degrading the drink, speeding up the natural oxidation process and considerably reducing the life of the pacharán.
Constant temperature. Heat is another great cause of oxidation in pacharán. Therefore, we always try to keep sources of heat out of reach.

Once open
Once the bottle has been opened, it is recommended keeping it in the fridge. This way it will keep its properties, characteristics and nuances for longer.

Pacharán Basarana Etiqueta Negra
Cómo servir

How to serve it

Tasting it alone will let us appreciate all the aromas in the drink. Pacharán is best consumed cold (having previously refrigerated it before consumption).

This is how it is typically served in catering establishments. It is preferable to take it cold, rather than with ice, since this detracts from its taste and the pacharán aromas. If we want to lower the alcohol contents in the drink, it is best to plump for drinks such as Basarana 20, which maintains all the flavour of Basarana Etiqueta Negra but with less alcohol. It can be served both in a Collins glass and an anisette glass.

In terms of mixers, the most popular one is the “butane” which is made by adding orange juice or an orange soft drink (according to taste), to the pacharán. It can be served in a Collins glass with ice.

Awards obtained for Pacharán Basarana Etiqueta Negra