Where can I find pacharán?

My latest discovery is the Culinaria series of books on various cuisines. I won't go into raptures here--though it sure wouldn't take much (these oversized cookbooks cum travelogues cum history cum you-name-it are truly extraordinary)--but will pose the question that arose after some reading of the volume on Spain last night.

The Spaniards in Navarre apparently make a liqueur from sloe berries called pacharán (or, in its Basque spelling, patxaran). A relatively quick perusal of the net led me everywhere but Chicago. Does anyone know of a place in the city to purchase this liqueur? (Yes, I tried Sam's and Binny's.)

I wish I could help you on your quest. Here in Spain you can find pacharan everywhere, but I think would be too expensive to send to the US. You may want to try some of the hispanic big stores and see if you can find something there.
The liqueur is made of Endrinas, I am not sure what is the proper berry in the US. I always thought that there were cranberries, but I may be wrong. Basically is alcohol with a certain ammount of sugar for sweetness and the berries. These are crushed to get the juice or left in the bottle, for a certain period of time, so the juices and flavor leak into the alcohol. Depending on the strenght of the liquor, the alcohol gets diluted with more or less water. Some people use as basis either, a dry annisette or some type of aquavit.
Good luck on your search. Is a very nice after dinner drink, very cold, on ice. At least this is how I like it.