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Spanish term (Catalan Porró) for a drinking vessel, especially for the enjoyment of water or wine. It is a carafe (sippy cup) made of glass or clay with a filling opening at the top and a pouring tube (spout) at the tip. The volume corresponds approximately to that of a normal bottle. When drinking, the head is put back on the neck, the porrón is lifted over the head and tilted. The liquid now shoots out in a thin stream and is absorbed directly with the mouth. The artistry is to hit the mouth and absorb the liquid without closing the mouth or choking. The faster the execution and the longer the jet, the more difficult it is to execute it correctly. This is a traditional custom at the dining table, especially in traditional Catalan eateries. The purpose is the shared enjoyment of wine or Sangria several people, the vessel being passed on. Since the opening is not touched with the mouth, hygiene is also sufficient. In addition, the wine mixes with oxygen and can develop its full smell and taste. The usage is very similar Bota de Vino (Drinking bag). See also under wine vessels,

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