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Orujo (o-roo-ho) is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left from the wine-making process) from northern Spain. It is a transparent spirit with an alcohol content over 40% abv. Its name comes from the expression \u201caguardiente de orujo\u201d (pomace firewater). It is most commonly compared to \u2018grappa\u2019, the Italian liqueur produced in the same manner, but the Spanish version is often the preferred taste.<\/p>\n
The purest variation of orujo is a colourless, fiery drink named Aguardiente de Orujo or simply \u201corujo blanco\u201d (white orujo). Most shops will stock aguardiente ranging from 40-50% alcohol content, although home-brewed concoctions could range a little higher. Known for its strength and slightly herbal, sinus-clearing qualities, a shot is often added for those needing a little more action in their coffee \u2013 or if in Galicia, it will often be served hot as part of the \u201cqueimada\u201d (burnt), having been dramatically flamb\u00e9ed with sugar, lemon and apple peel and coffee beans.<\/p>\n
But even then, orujo never seems to be a means to getting drunk, in the way that other spirits can be. A \u201cchupito\u201d or shot of orujo is more commonly sipped and savoured, rather than knocked back; indeed, you feel rather like you\u2019ve been let into a local secret, a deeper part of their culture. Mind you, at 50%, one too many and that\u2019ll be a pretty torturous headache in the morning!<\/p>\n
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