On my first Camino a Spanish pilgrim introduced me to patxaran - the Basque sloe and aniseed liqueur. Though it is very hard to find patxaran here in west Wales there are usually sloes ready for picking this time of year. So I have just made this year's batch. Should be ready by the time I finish last year's vintage. I was wondering if anyone else discovered anything in the food and drink line during their Caminos which they now make at home to bring back happy memories of time in Spain?