According to the classification of alcoholic beverages, orujo (orujo) refers to brandy, but has a number of characteristic features, one of which is the lack of a single standard of strength (varies from 30 to 60 degrees). Orukho is made from the cake left after the production of wine: ground bones, combs, twigs, peel – the main thing is that at least a little pulp remains in this mess, then the drink will turn out fragrant and tasty.
The word “orujo” itself is translated from Spanish as “squeeze” and comes from the Latin involucrum – “shell”. In dictionaries, this term is given two definitions: the cake itself, and the drink obtained from it. Italian grappa and Georgian chacha are almost a complete analogue of the Spanish orujo, and yet the Galicians brought a special charm to their version of grape brandy.
Historical information
Grape vodka has been known to mankind for a long time, but it was orujo that was invented by a Jesuit monk in 1663 – at least according to the records of Brother Atanasio himself. Today, this drink is made throughout Spain, but Galician brandy is considered to be the name controlled by origin. The letters DO flaunt on the bottles – a sign of quality and a sign of geolocation.
Often you can find the name “Aguardiente de orujo” – “fire water from oilcake”, or simply aguardiente. There were also hard times in the history of the drink – in the XNUMXth century, the authorities of European countries set high taxes on strong distillates, effectively prohibiting their production and use.
Only in the XNUMXth century did the situation improve slightly: there was no centralized production then, distillers traveled with their portable moonshine stills from village to village and brewed oruho right on the spot.
Production features
Fermentation (fermentation) of raw materials takes place in closed vats. The mash that has won back – poteiro is poured into a two-hundred-liter copper cauldron – alquitara (another name for the vessel is pota) and slowly distilled over an open fire. The first and last fractions (“head” and “tail”) are drained into waste, as these liquids contain too many harmful impurities. Only the middle fraction – the “heart” is considered a real oruho. For a traditional drink, one distillation is enough, but if desired, the procedure can be repeated.
The result is a clear liquid with a strength of 35-50%. Spanish orujo vodka (more precisely, moonshine) has a delicate floral aroma with fruity notes. The taste of the drink largely depends on the grape variety from which the cake is obtained. Traditionally, these can be Loureiro, Gordelho, Albariño, Palomino, Treixadura, but manufacturers do not disdain cheap varieties, especially since the taste can be modified with additives.
Sometimes orujo is aged in oak barrels for a couple of years, after which the brandy acquires a beautiful amber-golden color and a richer bouquet of aromas. The finished drink is insisted on herbs and coffee beans, spices, honey, sugar are added to it – in a word, they do everything possible to get original alcohol that has no analogues on the market.
How to drink orujo
Orujo is an excellent aperitif and digestif, respectively, it is drunk before, after, and during meals. The drink can be served chilled or at room temperature, poured into vodka glasses or special round glasses.
As an appetizer, both classic lemon wedges and exotic dishes of national cuisine, such as black pudding, are suitable. Sometimes orujo is washed down with coffee or diluted with water to reduce the strength.
In addition to the usual Orujo de Galicia, there are four more types of this alcoholic drink:
- Aguardiente de Hierbas de Galicia – Galician herbal tincture;
- Licor de Hierbas de Galicia – sweet weak liquor (strength does not exceed 30 degrees) on mint, fennel, saffron and other spices;
- Licor de Café de Galicia – sweet tincture on coffee beans;
- Crema de orujo – “Spanish Baileys”, a creamy liqueur based on orujo.
Oruho Festival and Keimada drink
In the Galician city of Potes, the Oruho holiday is held annually – residents dress up in national medieval clothes and solemnly march to the main square. There, each family sets up its own boiler with a distillation device, then publicly distills grape moonshine.
The whole process takes at least six hours, but then everyone can taste the resulting drink and express their expert (or amateur) opinion.
Queimada is a popular drink among tourists that dates back to the Celtiberian era. They say that then it was a sacred cocktail used during religious rituals. Regardless of whether it is true or not, the process of making keimada looks very spectacular, and if you present the action in the appropriate surroundings, you can get a couple of coins more from the admiring spectators-tasters.
Keimada recipe: take an earthen bowl or a hollowed gourd, put orange peel, ground coffee, sugar and spices to taste there. All this is poured oruho and set on fire. When the chef gets tired of admiring the beautiful blue flame, he covers the cocktail with a lid, and then pours the hot drink, which has pretty much lost its strength in the fortress, into cups.
It is believed that if you take a sip of a burning keymada and make a wish, it will certainly come true – sooner or later, one way or another.