One of the products for which our distillery is best known, as it has always been considered one of the best pacharán productions on the market.

We can proudly say that we are currently the company that has been making this delicious and fruity digestif for the longest time.

We elaborate in the traditional style, macerating the sloes in grain alcohol 5 times distilled.

We distill three types of anise: coriander, grain anise, and star anise, in our 1880 stills and, after analyzing the strength of the maceration, we bring them together and add water, grain alcohol and sugar. We filter it and let it rest for a few days before bottling.

Our Pacharans for you

The successors of Manuel Acha have followed year after year the craft tradition of the founder of our distillery . The pacharán that we make in Amurrio has a minimum graduation of 25% Vol. This is a relevant piece of information, since the alcohol content modifies the name of the product: below 25% Vol. it cannot be called pacharán but rather sloe liqueur or pacharán liqueur.

At Destilerías Acha we follow the formula of the ancestors with the same care and affection as an individual who makes the pacharán at home.

When the trucks with the freshly harvested sloes arrive at our distillery, all the rooms are filled with a sweet and woody smell. It is a different vintage from the one followed by the grape, but the color and grains seem the same. The aroma spreads through the walls, and permeates the stills with its particular perfume in which we extract the mystery of flavor from the heart of the fruit. When the sloes arrive at the distillery, once they have been selected, discarded and meticulously stripped of the stems (the tiny vine shoots that join the fruits) to prevent them from leaving their bitter taste, they are macerated in anise. At Destilerías Acha , the anisette distillation that will serve as the base for pacharán is carried out with three types of anise: coriander, grain and star anise. Once this base is obtained, it is mixed with distilled water, water with fructose and glucose and alcohol to finish what we call anisette cream .