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$27
Sloes macerated in aniseed give this a dark, gently bitter sweetness with a fruit-and-herb lift. A pacharan from Navarre, made by Ambrosio Velasco to a recipe first kept by 19th-century monks, it carries real regional weight. Rich, anise-warmed and built for slow sipping.
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Description
Zoco is a benchmark pacharan, the sloe liqueur native to Navarre in northern Spain, and Ambrosio Velasco has kept faith with its old methods. Hand-picked sloe berries are washed and dried, then macerated for months in good aniseed spirit; after maturing, the liquid is filtered, bottled and left to rest again before release. The recipe traces back to 19th-century monks of the region, who once credited the sloe-and-aniseed blend with healing powers.
It pours a rich dark red, with a fresh nose of fruit, herbs and aniseed. The palate is slightly bitter and sweet at once, all sloe fruit and warm anise, and the finish lingers long. Serve it chilled and neat after dinner, or over ice as the Spanish do, where its sweetness and that liquorice-anise warmth make a fine close to a meal.
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