What is Orujo?

Orujo is a type of Grappa in that it is a pomace brandy made from the remains of pressed grapes, but from Spain. It is also similar to the Greek Grappa known as Tsipouro.

Alcohol can often be 50% and above making it known for its strength and fiery character. It is consumed mostly in Galicia and made artisanally by many families there. You can get two main types, with the normal, clear liquid version and an aged variant called orujo envejecido which spends at least two years in oak.

It has been produced since the Middle Ages by monks with many families and producers having their very own secret recipes making it culturally important to the region. In fact, the town of Potes celebrates the "Fiesta del Orujo", which includes many tastings and a contest where participants distill a batch in public with their own stills and judges award a prize for the best.

How to serve Orujo

Galicians traditionally make a drink called "queimada", where they add lemon peel, sugar and ground coffee into a clay pot or a hollow pumpkin. Then Orujo is poured on top and the pot is set fire to and allowed to burn until the flame turns blue.