Spanish term for the press residues ( rape ) regardless of fruit ( grapes or olives). The term "Aguardientes de Orujo" for the Tresterbrand is also often reduced to the short form Orujo. This is mainly in the northern Spanish region Galicia Made since the 17th century. At that time only the monasteries had the necessary knowledge. In 1989 the “Denominación Específica (DE) de Orujo de Galicia” seal of quality was created. The grape marc is first fermented and burned afterwards. Many master distillers (poteiros) still master burning over an open fire, with a precisely metered, slow and constant supply of heat the quality of the Brandes decisively influenced. However, today this is mostly done with modern ones distillation Systems carried out. The alcohol content is between 37 and 50% vol. There are the quality classes "Orujo" or "Orujo seco" (crystal clear color), which after two years of aging in oak barrels amber "Orujo envejecido" and the "Orujo de hierbas" mixed with herbs. The hot mixed drink made from pomace brandy and sugar designated. An Orujo festival is celebrated annually in Portomarín.