Egiazki Emblematic Patxaran of the Basque Country

In 2013, Camille and Benjamin Fourt Arteaga, young twins from Saint-Pée-sur-Nivelle in the Basque Country, decided to create a local, artisanal Patxaran.

Coming from agricultural and agri-food training (BTS and Engineering School) and being very attached to their culture, they were keen to work with a product of the Basque region. Their choice was oriented towards liqueurs and in particular the emblematic Patxaran of the Basque Country.

In 2014, EGIAZKI or "The Genuine" in Basque was created and it took more than a year to find the perfect Patxaran recipe.

The two enthusiasts planted 4 hectares of blackthorn trees on the heights of their village and, in December 2015, Patxaran EGIAZKI was marketed for the first time.
They are now specialists in Basque liqueurs, offering Menta, Manzana, Patxaka, and Jinkoa. Keen to expand their offerings, they have also created a range of spirits, including Gin Arana, Pastis Odeia, and soon Bidaia rum.

EGIAZKI has chosen to use only local ingredients, preferably organic.
EGIAZKI is 100% natural and contains no artificial colors or flavors. Everything is made by hand: the liqueurs are all made, vatted, bottled, labeled, and corked in Saint-Pée-sur-Nivelle.

PATXARAN:
Patxaran, EGIAZKI's flagship product, is a Basque liqueur made from the maceration of wild sloes in aniseed-flavored alcohol called anisette.
This is a handcrafted Patxaran, with character and quality. Consumed as both a digestif and an aperitif, its flavor is pleasant and has a good length in the mouth. Less sweet and aniseed-flavored than its competitors, Patxaran EGIAZKI was developed to bring out the flavor of wild sloes. The anisette is handcrafted in the greatest secrecy of its creators, making EGIAZKI a unique Patxaran.

The Patxaran EGIAZKI has become the main producer in the Northern Basque Country (French) and its rather pinkish color is quite different from the rather purple Spanish Patxaran.

PATXAKA:
Patxaka is a liqueur made from wild Basque apples: Anisa and Mamula. These are hardy apples that grow naturally in the Basque mountains. Harvested by hand, they are then macerated in homemade anisette.

Patxaka has a strong flavor and the character of the apples it contains. Patxaka Egiazki is a rare, ancestral, and little-known product in the Basque Country. It is consumed as an aperitif or digestif.

MANZANA:
A traditional Basque apple recipe, the EGIAZKI apple combines the freshness of green apple with a harmony of flavors that combine to create a unique aperitif. This apple is delicate, not too sweet, and the fruit flavor is the main ingredient.

MENTA:
Menta Egiazki is a fresh peppermint liqueur. Our recipe is made with natural essences of spearmint and peppermint leaves obtained through distillation. To call Menta "fresh" is an understatement, but it is also light and sweet with subtle spices.

JINKOA:
Jinkoa Egiazki is a Feijoa (Brazilian guava) liqueur.
This is a change from the traditional Patxaran, yet this exotic fruit is produced in Saint-Pée-sur-Nivelle, making Jinkoa a completely local product.
Jinkoa liqueur is sweet and syrupy with a very fruity initial attack. The latest creation in the Egiazki liqueur range, it is causing a sensation with its originality and surprising taste!

GIN ARANA:
To diversify, EGIAZKI has decided to expand its range by creating a Gin made from distilled wild sloes. A different way to use the fruit that made EGIAZKI so successful!
Arana is a delicious gin that delights with its finesse and floral notes. Delicate and slightly bitter, it will please everyone!

PASTIS ODEIA:
EGIAZKI has taken on the challenge of creating the first Basque pastis!
With a simple recipe based on 100% natural local products, this pastis surprises with its very light color because there is no added caramel.
It is a very smooth, subtle and not very sweet pastis.

Alcohol abuse is dangerous for your health, consume in moderation