Patxaran Egiazki from Iparalde, the northern Basque country.
Capacity : 75 cl
Alcohol level : 25°.
Patxaran is a Basque liqueur made from the maceration of wild sloes in anisette.
The little extra trick of EGIAZKI for their Patxaran? Their recipe allows for a less sweet and aniseed-flavored result than the patxaran from Navarra thanks to the home-made anisette used.
The Egiazki patxaran is part of our top 5 patxaran
TASTING OF PATXARAN
Colour:
This patxaran has a pinkish red color
Nose :
Delicate, aniseed, spicy, light cinnamon notes
Mouth :
This patxaran has a soft attack, a beautiful texture with fat, we find the fruit on the length. Nice balance thanks to the little sugar present in this patxaran.
Service :
This patxaran should be consumed chilled. You can put the bottle of patxaran in the refrigerator beforehand or chill the glass with ice cubes. We do not recommend to drink the patxaran with ice cubes, as this would dilute the patxaran and mask some of its aromas.
Ideas for cocktails with Patxaran:
Ibaizabal : Patxaran, Cointreau, Martini Bianco, Essence of lemon peel Urumea : Patxaran, Havana Club 3 year old rum, Pineapple juice, Apple juice, Espelette pepper Urola : Patxaran, Vodka, Banana liquor, White cocoa cream, Fresh cream, Grated nutmeg. The favorite drink of the brothers of EGIAZI after a long day: a blond beer with patxaran (25cl of beer is added to 2cl of patx). At home, it is called the Biatx.
DEVELOPMENT OF THE PATXARAN
How is patxaran made? We won't tell you all the secrets of how to make your own homemade patxaran because it is a precious secret kept by all the families in the Basque country. To make it simple, the sloes are macerated for several months in anisette. All good patxaran is unfiltered and contains no artificial flavors or other coloring agents. The color and aromas obtained after maceration depend on the variety of sloes, the aniseed used and many other criteria linked to the craftsmanship of the producer.
ORIGIN OF PATXARAN or PACHARAN (in Spanish)
Patxaran is a drink from Navarre, one of the provinces of the southern Basque country. It owes its name to the sloes - patxarana in Basque - , sometimes wild, used for its production. The sloes used are small, about the size of a hazelnut, and are harvested in the autumn. One of the secrets of the production comes from the varieties used but also from the maturity of the fruit.
INGREDIENTS OF PATXARAN EGIAZKI
wild sloes, water, sugar, alcohol, aniseed
HISTORY OF THE EGIAZKI HOUSE
In 2013 Camille and Benjamin Fourt Arteaga, young twins from Saint Pée sur Nivelle in the Basque Country, made one of the first Patxarans in the North Basque Country. Almost all Patxarans are produced in the South Basque Country, particularly in Navarre. As St Pée is at the gateway to Navarre, it has a strong Navarrese influence. To date, there are only two producers listed in France. With a background in agriculture and food processing (BTS and Engineering School) and a strong attachment to their culture, their objective was to work with a product from the Basque region. Their choice was to grow fruit and transform it into liqueurs. In 2014, EGIAZKI was born and it took more than a year to find the perfect recipe. The two enthusiasts planted 4 hectares of blackthorns on the heights of their village and in December 2015 EGIAZKI Patxaran was marketed for the first time, making them the largest artisanal producers in Iparralde (Northern Basque Country). In June 2018, Patxaran EGIAZKI won a historic award at the Epicure competition of the World of Fine Foods. It was the gold medal in the alcoholic drinks category. This is a great first for a Patxaran. They are now the specialists in Basque liqueur.
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