Patxarán is the classic Basque liqueur, made just up the road in Navarra. This ancient recipe involves steeping locally grown endrinas (sloe berries) in alcohol for a couple of months, then adding anis and sugar, before filtration. The result is a smooth, sweet, warming liqueur with a gentle aniseed taste, best served on its own or with a small amount of ice.
I have hazy memories of first ordering this back in some bar in Pamplona in 1995 - I was amazed at the incredibly Basque packaging. I enjoyed the experience and then I think we ordered another. Late the next morning, I was amazed at having enjoyed such a deep and restful sleep.
Jerez and the surrounding area is not just known for Sherry within Spain, but is also an important source of brandy. In this case, this exceptionally smooth spirit spent its last few years in casks which had previously held top quality Pedro Ximénez wine, further adding to its complexity. Dark...
Growth : 100% Grande Champagne.Origin : Selectiopn from local growersdistillers. Blend : Blend of various old Grande Champagne cognacs. Ageing : Each cognacs are aged separately during many long years owing to their origin and then the blend itself, made at the end of the ageing period, is aged for...
The Brana company sources William variety pears from its own orchards. Once appropriately ripened, the fruit is fermented in stainless steel vats under temperature control. Distillation is carried out in copper pot stills.Tasting note: Crystal clear with the palest turquoise blush. Offers impressively fresh, pure and intense aromas of perfectly...