Orujo

Orujo, a traditional Spanish pomace brandy, is popular all over the nation but is most frequently associated with northern Spain, including Galicia, León, and Asturias. Orujo is a powerful, clear spirit that typically contains between 40 and 50 percent alcohol.

Remains from making wine are the main component of orujo. The orujos, or leftover grape pieces, can be used to make the liquor after the grapes have been crushed. In closed vats, the grape skins, seeds, and stalks are fermented before being distilled.

The beverage may occasionally be aged or infused with other flavors, including herbs and fruits. Locally known as chupito, it is typically served in shot glasses and is best appreciated as a digestif, which is supposed to be sipped slowly. In the past, it was primarily made at home, but recently, a lot of orujo brandies made in factories have entered the market.

Origin: Spanish