And what a discovery that was! I am still wishing I had filled my suitcase with this nectar of the gods. The only little bottle I brought, pictured below, was soon gone. I didn't even had the heart to wash it out, I can still open it, sniff the delicious aroma and dream....
Orujo's basic ingredient is the residue from the wine production. Once the grapes are crushed, the orujo, or residue: grape skins, seeds and stacks are then fermented in open bats and distilled in a traditional large copper kettle called alambiques. It takes 6 hours or more to distilled while a poteiro (orujo distiller) watches over the brew.
Cantabrians have distilled Orujo since the middle ages. The people of Galicia in Northern Spain have a long tradition of making strong distilled liqueurs and none is more famous than Orujo used in a popular Galician drink called Queimada. While in Santiago de Compostela I had the opportunity to try the drink. See the post to learn how they make it in Galicia.
C
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