One year, while touring the Basque Country with Chef Mark Miller (who then had Coyote Cafes in Santa Fe, Austin, and Las Vegas and Red Sage and Raku in Washington), on a cool misty afternoon at Kaia, a fabulous seafood restaurant in the port of Getaria near San Sebastián, I ordered a Patxaran after a stunning meal that featuring fresh house-cured anchovies, grilled sardines, and a whole wood fire-grilled turbot. Our server poured, over ice into a large brandy snifter, a very generous portion of Baines ‘Etiqueta de Oro (gold label),’ the Aston Martin of Patxaranes. A fine Montecristo completed the picture and all was well with the world by the time we finished lunch - - at 6:00 p.m.! (Some other brands of Patxaran to look for are the easier-to-find regular bottling of Baines, Basarana, Etxeko, and the brands you are more likely to find in the United States, Atxa and Zoco).
DE Patxaran de Navarra, which averages 25 to 30 percent alcohol by volume, is produced by infusing orujo (aguardiente or marc) or agricultural-based alcohols with the essence of anís oils, then macerating sloe berries in the anís-flavored alcohol for a minimum one month to a maximum of eight months for each liter of Patxaran produced. Old-timers back in the hills of Navarre say that eating the berries after they are macerated in the anís cause you to go loco or develop a permanent dislike of patxaran, the latter of which I personally do want to risk, so I don’t eat the sloe berries.
I held my ground, however, and asked him to pour my favorite, Baines Etiqueta Oro, if he had it. Garcia, who had been somewhat distracted in conversation during my exchange with the owner, chimed in, “Make that two.” Shaking his head, the poor man went off to get Patxaran for the foreigner and for Spain’s legendary winemaker.
Gerry Dawes can be reached at email@example.com; Alternate e-mail (use only if your e-mail to AOL is rejected): firstname.lastname@example.org