My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
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.
