In 1987 we launched Pacharán Navarro Ezcaba as a tribute to a historic product from our distillery: Ezcaba champagne. From 1940 until 1972 we made this exquisite and renowned sparkling white wine at our site following the “Champenoise” production method. Also, in remembrance of all the affection people from Villava had to our closest mountain: Mount Ezcaba.
Made with over 250 gr. of sloes and resting for 6 months. The difference between this and Pacharán Basarana Etiqueta Negra is Pacharán Ezcaba contains a little more sugar and is bottled in our signature Anís Las Cadenas bottle.
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 the pacharán. Therefore, we always try to keep sources of heat out of reach.
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.
Tasting it alone will let us appreciate all the aromas in the drink. The way to best enjoy pacharán is to drink it cold (having previously refrigerated it before consumption).
This is how it is typically served in catering establishments. It is recommended consuming it cold, without ice, since it detracts from its flavour and the aroma of pacharán. If we want to lower the alcohol contents in the drink, it is best to plump for drinks such as Basarana 20, which has 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 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.