Caracteristics

Since the creation in 1988 of the Regulatory Council of Pácharan from Navarra, much has been achieved, especially:

The Pacharán from Navarra that is made by companies registered with the Specific Mark of Pacharán from Navarra can offer guarantees to both the consumer and the catering establishment since it not only fulfils all the requisites demanded by food industry regulations but also all the strict demands imposed by the Mark Regulator on its production. The numbered labelling bearing the anagram of the Regulatory Council that is found on each bottle of Pacharán from Navarra is a guarantee that the quality of the product is controlled.

The Sloe: Fruit of the Prunus Spinosa, L.

The Specific Mark of Pacharán from Navarro with the help of the Technical Institute and the Agricultural Management of the Government of Navarra has made great efforts to domesticate the Pacharán plant, raw material used in the production of the product.

In this way, they have managed to create some optimum varieties for this crop with an excellent agronomic behaviour and fruit of high quality for the production of Pacharán from Navarro.

La Sloe

Prunus spinosa L. The fruit of the Prunus Spinosa L, is the sloe (pacharán, arañón...), an element that characterises Pacharán from Navarro. The sloe is a round, deep blue fruit, bitter on the palate and about the size of a walnut. It is made up of skin, pulp and a stone. It has a high vitamin C content and is made of tannic acid, flobaphene, malic acid up to 3%, sugar, pectine, rubber, red pigment and punicianine. In the seeds, cianhydric acid can be found.

The condition of the pacharans at time of soaking is of great importance. The more mature fruit have are more likely to lose colour and substance. The green one are acidic and take time to transmit their properties.

It is difficult to judge with the eye if a pacharán is mature or green because the exterior looks the same. To find out, the fruit must be pinched because the degree of maturity can be detected by the colour of the pulp. The acceptable colour of optimum maturity is ruddy red.