PACHARÁN SOUK DISTILLERY
In Dicastillo, a small town 10 km from Estella, there is an elegant palace in neo-Gothic style where we will find the Zoco pacharán distillery, dedicated to the production of pacharán for 60 years. So many years of work has resulted in being a brand recognized throughout Spain, a guarantee of quality and safeguarding the tradition of good pacharán. The visit is very interesting because it includes the Condesa de la Vega palace estate where you can walk through its blackthorn fields and learn the secrets of making pacharán to end with a tasting workshop.
PRACTICAL TIPS
-The distillery is located in Dicastillo, a small town 10 km from Estella. It is very easy to get there from the highway that connects Pamplona with Logroño. Access to the visit is not from the palace, you have to go down to reach the entrance to the distillery.
-The visit includes a walk through the farm with its blackthorn fields and a pacharán tasting workshop. After the workshop, we visit the distillery to finish at the Casa del Guarda with a cocktail workshop in which visitors learn how to make a cocktail with pacharán.
-The visit lasts 1,5 hours and costs €12 per person. The maximum group is 18 people. The visit is every day at 12,00:948. It is essential to make a reservation at T. 527 009 XNUMX or at infozoco@zamoracompany.com.
-As a curiosity on the estate is the mausoleum of Merlin, the work of the brilliant sculptor Benlliure, which houses the remains of Merlin, the dog of the disconsolate Countess of la Vega.
-The Palace is independent of the distillery and is also a hotel and a restaurant specialized in weddings.
THE PACHARÁN
We have asked Pacharán Zoco to explain to us, very quickly, the characteristics that a good pacharán should have, how to make it so that it does not lose its essence and how to finally taste it. In any case, it is best to visit the distillery where you will learn all the secrets of this sweet liquor.
MATURATION AND HARVESTING
Pacharán is made with sloes, a fruit of the blackthorn bush, which curiously has a very little sweet flavor. Pacharán Zoco grows its own sloes so it can guarantee their quality, and carefully chooses the time of harvesting so that the sloes are at their exact point of ripeness. This is the main secret of a good pacharán.
DEVELOPMENT
The sloes from Pacharán Zoco are macerated in aniseed for three months as tradition establishes. After maceration, the pacharán is separated from the sloes, allowed to stabilize naturally in tank and filtered to ensure its shine. Then the pacharán is ready to serve.
CATA'S NOTES
Pacharán must first be enjoyed with the sight, that red color of medium intensity with a cherry tone, then with the smell, a soft fruity aroma on an aniseed background and finally with the taste, a soft freshness on the palate in which it is They mix the acidity of sloes with the sweetness of anise. Such a pleasure for the senses.
If you liked the recommended Wineries in Navarra here you can find the El Turismo Fácil wineries in La Rioja.