Orujo

Orujo is a pomace brandy traditionally made in Northern Spain, particularly in the regions of Galicia, Cantabria, and Asturias. It is produced by distilling the fermented skins, seeds, and pulp of grapes left over after winemaking. The distillation process is typically carried out in copper stills.

The resulting spirit is clear and colorless, with a high alcohol content, usually ranging from 40% to 50% ABV. Orujo is known for its strong aroma and potent flavor, often described as herbaceous or fruity, depending on the grape varietals used and the distillation method. It can be consumed neat, chilled, or as a base for cocktails.

There are several varieties of orujo. Orujo blanco is the standard clear spirit. Orujo de hierbas is infused with various herbs, such as mint, chamomile, or lemon verbena, imparting a distinct herbal character and a greenish hue. Orujo de café is flavored with coffee, giving it a dark color and coffee notes. Crema de orujo is a cream liqueur made by blending orujo with cream, sugar, and flavorings like coffee or chocolate, resulting in a smoother, sweeter drink.

Orujo holds cultural significance in its regions of origin, often served as a digestif after meals or during celebrations. It is also believed to have medicinal properties by some, though this is not scientifically proven. The production of orujo is a traditional craft, passed down through generations, with many small, artisanal producers still operating alongside larger commercial distilleries.