"Orujo" from Liébana
Which area of Spain is it typical?
- Autonomous region:
Made traditionally by families from Liébana. Nowadays, made with the know-how of the typical distilleries, it has achieved international fame. Tradition says that the orujo spirit and cheese from this county are two products that were always in ships' holds.
It is believed that the Romans introduced vineyards to Cantabria, particularly to Liébana, where the crop has adapted perfectly because of the gentle climate. Orujo has traditionally been made in monasteries and, alongside this, in homes in Liébana. Nowadays, its production and sale has given rise to the creation of a craft industry that has gone beyond the boundaries of the valley, spreading throughout the country. Orujo is understood as the drink obtained from the skins, stalks and pips remaining after the grapes have been trodden to extract the must, fermented and distilled in the traditional distilleries of Liébana. Originally only local grapes (Mencia and Palomina) were used, but nowadays, Castilian grapes are bought in, largely from Palencia. It is drunk as a digestif after the large meals typical of Cantabrian cuisine.
- Type of product:
- The grapes are harvested at the normal time, from the end of September to the end of October. It is made during these months and even in November to be drunk throughout the year.
- Produced in the Liébana valley in the province of Cantabria, particularly in the village of Potes.
- One of the varieties of this spirit is morello cherry orujo
- High sugar content.