In the Spanish Galicia popular hot mixed drink made of marc spirit and sugar; see under Orujo.
Spanish term for the press residue (pomace) independent of the fruit (grapes or olives). However, the term "Aguardientes de Orujo" for the pomace brandy is often reduced to the short form Orujo. This has mainly been produced in the northern Spanish region of Galicia since the 17th century. At that time, only the monasteries possessed the necessary knowledge. In 1989, the "Denominación Específica (D.E.) de Orujo de Galicia" seal of quality was created.
The picture on the left shows a glass of "Orujo de hierbas", a herb liqueur made from orujo. The picture on the right shows a "pota" or "alquitara" (still). Alquitara refers to "al-gattara" (Arabic for "she who distils"); pota refers to the lower part of the still, a large vessel made of clay or copper in which the distillate is heated.
The grape marc is first...
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena