Why the elaboration of a Patxaran by macerating the boneless sloes?
In the maceration we see that a solid and a liquid intervene. When solid substances such as meats or fruits are macerated, in addition to softening, they collect the flavour of the liquid in which they have been immersed and are the ones that will later be tasted or eaten.
The maceration is normally done to soften and flavour the solid used (fruit, meat, etc.). When a patxaran is made, it is the liquor (anise) that will later be drunk and it is the one that incorporates the solid substances extracted from the sloes. The sloes composed of pulp and bone will provide the liquor, color, smell and pleasant and beneficial flavour to the liquor. The bone gives us unpleasant smell and taste, to a greater or lesser extent depending on how the maceration is carried out, mainly taking into account the following factors: temperature, state of the sloes, maceration time, alcoholic strength of the liquor.
Therefore, we bone the sloes to avoid all the risks that the Patxaran tastes bone. The patxaran obtained by maceration of boneless endrines is undoubtedly the best quality.
We are a liquor, brandy and vermouth factory with a family tradition dating back to 1831.
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We botlle our products in different capacities (3 liters, 1 liter, 70 cl, 50 cl, 20 cl, miniatures ...). Also, we can label with the client's brand.