San Cernin > Navarre > Spain

San Cernin > Navarre > Spain
Pacharan is a Spanish liqueur which is made from crushed and fermented sloes, the black-purple colored fruit of the blackthorn tree. It is almost exclusively made in the Spanish region of Navarre where it is also known as Patxaran in the Basque language. The drink dates back to the Middle Ages.

Pacharán San Cernin belongs to a Navarran family, Munarriz. They have been making pacharan for more than 70 years. Today Fernando Munarriz is the one that runs the production, using the most traditional methods. In the beginning, he only made it in small quantities, approximately 100 litres a year for his family and friends. From 1990 onwards, he began to make it in greater quantities as a result of friends asking for more. He initially increased the production to 200 litres, expanding each year to reach the current level of 10,000 litres.

By 2002, he had already established his reputation in Navarre, and began to make pacharan on a more professional level, registering the brand. Since 2010, San Cernin has belonged to the Pacharan of Navarre Designation of Origin, to which only five companies belong and whose strict controls further guarantee the quality of their product.
San Cernin Website
San Cernin Pacharan is made by macerating pacharanes (sloe or blackthorn berries) for at least six months in Anis- it is real Anis with 28º alcohol. Pacharan producers buy Anis from distilleries with either 24% or 28 % Vol of alcohol. Fernando always uses Anis with 28% ABV to obtain more structure, fuller body and to have a longer lived Pacharan. The berries are called arañones in Spanish, meaning "scratches," because the shrub has thorns that can scratch your hands when you pick them berries. They are harvested before they are too ripe, so that the pacharan will not be too sweet. It is produced with the maximum quantity of berries allowed, 300 grams - most producers only add 200 grams of sloe berries for every litre of anisette. The mixture of anisette and sloe berries is stirred every 7 to 15 days to slowly get the best of each fruit.

San Cernin produces one of the most artisanal pacharans in the market. Pacharan dates back to the early 1400‘s where it was served at the wedding of King Carlos III of Navarre’s son. Best enjoyed chilled or on the rocks. 25% ABV.

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