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Pacha Souk 1l is elaborated in a traditional way macerating sloe in anise for 3 months as it marks the tradition. After the
Pacha Souk 1l is elaborated in a traditional way macerating sloe in anise for 3 months as it marks the tradition. After the maceration the Padrina of the sloe is separated, it is allowed to stabilize in a natural way in tank and it is filtered to guarantee its luster.
Pacha Souk 1l is of a red color and medium intensity, with a cherry hue that will evolve into shades of Texas as the Pacha acquire maturity.
Aroama gently fruity on a aniseed background. We find delicate aromas of plums and cherries that will be expressed with greater intensity after a first sip.
The inlet in the mouth is fresh, with the acidity that contributes the sloe-balanced by the sweetness of anise.
In its passage by mouth is perceived the characteristic astringency of the fruit very nuanced by the density of anise, in a contrast of sensations that transmits a velvety palate.
Pacha Souk 1l is elaborated in a traditional way macerating sloe in anise for 3 months as it marks the tradition. After the
Pacha Souk 1l is elaborated in a traditional way macerating sloe in anise for 3 months as it marks the tradition. After the maceration the Padrina of the sloe is separated, it is allowed to stabilize in a natural way in tank and it is filtered to guarantee its luster.
Pacha Souk 1l is of a red color and medium intensity, with a cherry hue that will evolve into shades of Texas as the Pacha acquire maturity.
Aroama gently fruity on a aniseed background. We find delicate aromas of plums and cherries that will be expressed with greater intensity after a first sip.
The inlet in the mouth is fresh, with the acidity that contributes the sloe-balanced by the sweetness of anise.
In its passage by mouth is perceived the characteristic astringency of the fruit very nuanced by the density of anise, in a contrast of sensations that transmits a velvety palate.
