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Patxaran (from the Basque paitar (liquor) and aran ("sloe"), called pacharán in Castilian Spanish, the red sloeberry anís made by macerating arándanos, or endrinas, (sloeberries) from the blackthorn shrub in fine anisette spirits for several months (one part fresh sloeberries to three parts anisette). Patxaran Navarro is controlled by an official denominación de origen, or D. O., like wine, and must contain no artificial flavorings or additives. Sometimes a few coffee beans or cinnamon sticks are added to the patxaran casero housemade styles. The maceration period can run from one to eight months. Some homemade patxaran leave the berries in the anís.
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