Pacharán is the Spanish sloe-berry liqueur popular in Navarre and the Basque Country.
The drink is made by macerating sloe fruits from the blackthorn shrub in an anise-flavored spirit. Homemade recipes may include coffee beans, cinnamon, or other flavorings. The result is usually a sweet, reddish-brown liqueur with an alcohol content of roughly 25–30% by volume, commonly served chilled or over ice as a digestif.
The name has a Basque connection: it derives from basaran, combining basa, meaning “wild,” with aran, meaning “sloe.” Pacharán has been known in Navarre since at least the Middle Ages. It began as a rural homemade drink, became commercially available in the 1950s, and later spread beyond the region. “Patxaran” is another widely used spelling, especially in Basque contexts, so that form should not be mistaken for a different beverage. It is also distinct from sloe gin, which uses gin rather than anise spirit as its base.