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Orujo
Orujo is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain.〔(Orujodegalicia.org )〕 It is a transparent spirit with an alcohol content over 50% (100° proof). Its name comes from the expression "aguardiente de orujo" (pomace spirit).
It is a popular beverage in northwest Spain, especially Galicia, where it is called ''augardente'' (firewater) or ''caña'',〔''Caña'' in this sense has the same root as cognac, the root being the Lenga d'òc term for the chalky soil where the grapes were grown. But ''caña'' is also used in South America for the liquor, rum, made from the residue of pressed sugar cane.〕 and is an element of collective identity. It is also known in Asturias, Castile and León, and Cantabria (principally in the valley of Liébana), where it has become an artisanal craft for some families who after making wine for themselves distil 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.
==Production==
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.
The ''orujo'' that is produced by the distillation is a colorless liquor, while the ''orujo envejecido'' or "aged ''orujo''" is amber in color. The aged variety is fermented and distilled the same way, but is then poured into oak barrels to age for at least two years.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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