Orujo (Spanish Orujo) is a Spanish alcoholic drink, distillable from the fermented residue of grapes after they scrap obtained in the process of making wine. Traditional alcoholic beverage for the regions of North-West Spain (Cantabria, Galicia, Asturias, Castile and Leon), the name of which is controlled by origin. In 1989, the drink received the state status, then was specially created Regulatory Council (La Denominacion Especifica Oujo de Galicia), which defines the rules of production of oujo and monitors their strict observance. The strength of the drink varies from 30 to 60%.
History of the drink: the Word "orujo" means grape pomace, and the drink is often called aguardiente de orujo Spanish aguardiente de orujo - burning water from grape pomace. It is known that in the Middle ages orujo was made in the Catholic convents of Cantabria, especially in the region (Comarca) LiÃ©bana in this area, and in the twenty-first century remains one of the most famous places of production of the drink, and part of it is preparing to continue in the monasteries. By the seventeenth century the production of orujo was widely distributed in Galicia â€” where he drove home the image of the peasant farms. As the popularity of the drink increased, its production was mastered by residents of other regions. In the second half of the XX century orujo was manufactured in a large part of Spain. In Spain, in the town of Potes, still held a national holiday, "Fiesta del Orujo", held annually in November. On it find out who is the best among producers of this strong alcoholic drink. Right on the Central square exhibited polesskoy boilers, apparatus for distillation, the resulting product can be immediately tasted.
Production process: the production Technology does not differ by some huge non-standard. orujo is made by distillation of fermented pomace of white grapes left after the production of wine. Bones, stalks, skins and pulp residues are fermented in open vats, and then distilled in traditional copper pota cubes (or alquitara) with a capacity of up to 200 liters.. Distillation process-a single-usually lasts for at least six hours. Thus, orujo technologically and composition are very close to such a strong grape alcohol beverages of other countries, like Grappa, chacha, Pisco, etc. Initially, the drink orujo is colourless, but some varieties are aged in special oak barrels, where they acquire a Golden amber hue.
orujo is consumed in its pure form, when it is served as the main alcohol to the dishes during a meal or even by itself. In addition, on the basis of this drink is customary to prepare various tinctures, which often served as an aperitif. orujo can be supplied in both chilled and room temperatures. In Galicia there is an old tradition of making of orujo alcoholic beverage Canada. In a deep clay bowl, sliced lemon peel, sugar and ground coffee are poured orujo, after which the resulting mixture is ignited â€” the fire usually takes a bright blue color. The drink obtained after the fading of the fire has a much smaller fortress than orujo itself, and is drunk hot, usually from clay cups or glasses.
Orujo harm. Since orujo is essentially a moonshine, then the harm from it is appropriate. A single distillation does not give high-quality beverage purification. As a result, we get a really thermonuclear mixture of aldehydes and fusel oils. About the danger of spirits of home production to read our section of homemade alcohol.