Orujo

Orujo is a pomace brandy from northern Spain. It is a transparent spirit with an alcohol content over 50% (100°US ; 87.6ºBritain and Commonwealth proof). Its name comes from the expression "aguardiente de orujo" (pomace spirit). It is popular in northern Spain, particularly in Galicia, but also in Asturias, Castile and León and Cantabria (principally in the valley of Liébana). It is also called augardente or aguardiente ("firewater"), and caña. Orujo has become an artisanal craft for some families who after making wine for themselves distill the pomace in a little pot still. Many high-quality distilled spirits have appeared in the last twenty years, including some origin appellations (in Spanish D.O.). These are obtained from quality grapes and produced according to the highest standards and are replacing the traditional homemade liquor, nowadays only available in small villages. Orujo's basic ingredient is the residue from wine production. Once the grapes are crushed, the orujos or residue of the grapes can be used to produce the liqueur of the same name. The grape skins, seeds and stalks are fermented in closed vats and then distilled. Stills, called alambiques, alquitaras or potas are traditionally large copper kettles that are heated over an open fire, while a poteiro (orujo distiller) watches over his brew. The distilling process in the alambiques takes six hours or more. The copper stills used by Galicians for centuries are thought to have been brought to the Iberian peninsula by the Arabs, which in fact, never was.[citation needed]

Source: Wikipedia