I thought pacharán was made from blackthorn?
I had to look up “blackthorn” and apparently that’s the same thing as “sloe.” It looks like patxaran is similar to sloe gin, except with an anisette base instead of gin.
There is a special term for being drunk from moonshine pear brandy - drunk like a carpet. It comes from the fact that if you lay a drunk over a fence like you would lay a wet carpet to dry, you can go about your day and come back, he will still be there folded over a fence.
I was actually telling this joke the other night with some friends who brought pear brandy from back home.
Another rare one is rakia made from peach.
I should correct this. It’s “grape pomace,” the stuff leftover from wine making, which includes stems, seeds, and skin.
Sorry, I hadn’t encountered the term “blackthorn” before, and I can’t tell the difference between them and blueberries from google images. In reality it’s made from endrinas or pacharanes… what you furriners call those, I dunnow.
And patxaran isn’t made from anisette, at least not from what’s called anisete in Spain. Anisete is sweeter than anís dulce (sweet anise) and is viewed as a “girly drink”; people using sweet anise rather than dry already get ribbed for it… someone using anisete might be required to hand in his man card right there.
Yeah, I was going to come back and edit myself since I found out that “blackthorn” is the plant and “sloe” is the berry, but 5 minutes had gone by and then I got distracted by something shiny…
Wikipedia says “Patxaran is made by soaking sloe berries, collected from the blackthorn shrub, along with a few coffee beans and a vanilla pod in anisette.” Maybe there are different methods too?
And ralph124c, there are three or four different types of cranberry liquor on sale in the Alkos here, for example this. Don’t know how “wild” the ingredients are, but cranberries nonetheless. It’s pretty easy to make at home as well.
I’d rather try to get a buzz from O’Doul’s - and since it’s got 0.5% alcohol by volume, that’s probably more-or-less as practical.
Fun tip: look up the word in Wikipedia in one language. Use the language links on the left and hopefully if will relocate you to the other language. It tells me that “endrinas” is the fruit of Prunus spinosa, or sloe/blackthorn. Can’t find a synonym for “pacharanes” except that the liquor is Patxaran in English, from the Basque.
That was a slip on my part. I thought “anisette” referred to any anise-based liqueur, but apparently it’s specifically a sweetened type of anise drink. My mistake.
Blueberries and sloe are completely different fruits (not even in the same order), but they do look similar. Sloe is quite a sour and mouth-puckering dry fruit. Blueberries are sweet and delicious to eat out of hand. The closest thing you have to blueberries in Europe, as far as I know, are bilberries, which appears to be “arándano” in Spanish. My Spanish dictionary translates “blueberry” the same.
Ya, well, Chang isn’t distilled.
I spent a fascinating afternoon watching villagers distill Chang into something stronger. Raksi doesn’t seem to be the Tibetan word for it, but I would have to find my journal from 25 years ago to tell you what the local villagers called it. It was from barley.