Sloe maceration 100% Navarrese in natural aniseed.
In 1816, the Velasco family was already distilling alcohol in the town of Viana, Navarre. In 1956, Ambrosio Velasco marketed the first brand of pacharán: Pacharán Zoco. Today, drinking a glass of Pacharán Zoco is essentially the same as a hundred years ago; a maceration of 100% Navarrese sloes in natural aniseed that does not contain any other type of aromatic or colouring agents.
Pacharán Zoco has the Specific Denomination of "Pacharán Navarro", which means that it complies with all the requirements of the Regulatory Council: quality, and quantity of raw materials, production method and execution of the whole process in Navarra. The seal of the Regulatory Council and the numbered back label on each pack of Pacharán Zoco are the guarantee of a traditional, quality-controlled product.
The Endrina of Pacharán ZOCO
Sloe is the fruit of the Prunus spinosa bush, known as blackthorn. It belongs to the plum family but is much smaller than the cherry. It has a bluish-black color and its flavor is acidic and astringent. It is not sweet, which is why it has never been eaten as a fruit.
To obtain an excellent quality pacharán, the best sloes must be available. Pacharán Zoco is aware of the importance of its selection and to achieve this it supervises the cultivation of its own sloes.
The ripening of the sloe is going to mark a great part of the quality of pacharán. Ripe fruits provide greater intensity and quality of aroma and colour, while green fruits are very acidic and herbaceous. Pacharán Zoco controls the correct ripening of its sloes by tasting them in each of the plots from the middle of August. The harvest date is set at the time of optimum ripening.
Technical Details
Storage Instructions
Storage away from direct light in a cool and dry place
