Pacharán comes from the Sierra de Orduña in Álava. It is made from local sloe fruit which grow wild in the hillsides surrounding the Artomaña Valley vineyards, home of Arabako Txakolina. These stone fruits are then macerated with neutral grain alcohol that has been distilled five times. Another batch of this alcohol is used to macerate three types of anise – star anise, aniseed, and coriander – and is then distilled once more. Once both macerations are complete, these two products are blended with sugar and alcohol to create Pacharán Sierra de Orduña.

A body of pure, tart plum flavor, structured by the baking spice of the star anise and finishing with a cooling, minty accent. Plenty of complexity for an easy drinking digestif.

A traditional drink in the region, Pacharán is used as a digestif after a large meal, either served chilled as a shot or in a brandy snifter over large cubed ice. In cocktails, Pacharán can be used as a fragrant, low-proof base in a spritz or sour, or used in small amounts to enliven other ingredients, much like bitters or an absinthe rinse.