Patxaran or Pacharán is a sloe-flavoured liqueur from Navarre, commonly drunk in Navarre, in the Basque Country and in the rest of Spain. It is essentially sloe gin.

The liqueur is made by soaking sloe berries, collected from the blackthorn, in an anise-flavoured spirit (anisette) with a small number of coffee beans and a vanilla pod for several months. It results in a light reddish-brown sweet liquid, around 25-30% proof. It is served cold or on ice as a digestif.

The drink was essentially a home-made liqueur of rural Navarre, but became popular in the late 19th century. It was commercialised in the 1950s and became very popular outside Navarre. One theory holds that young Navarrans took bottles with them on National Service, popularising patxaran in the rest of Spain. There are now moves to ensure that the drink's name is protected to ensure its quality, tradition and Navarrese identity. The regulator of Patxaran of Navarre insists that no colourings or flavourings are added, that the maceration is between one and eight months and on the amount of sloes used.

Orujo is a liquor obtained from the distillation of the pomace of the grape. It is a very popular beverage in the northwest part of Spain, especially in Galicia, Castile-Leon and Cantabria (principally in the valley of Liebana) where it has become an artisanal craft for some families.

We offer the best spanish digestifs: Patxaran and Orujo in the Catalogue of wines.