Galician orujo is a spirit with great character and an intense, delicate, harmonious flavour which is deeply rooted in Galician culture and folklore. It is also the basis for the famous traditional "queimada" mulled drink which often goes alongside the ritual known as 'conxuro'.
The spirit is obtained by distilling the grape waste, that is to say the skins and other solid remains obtained from winemaking with grapes produced in Galicia. Colourless and transparent (or slightly amber in the case of aged orujo) and with an intense, fine flavour and great character, it has a high alcoholic content, which must exceed a minimum of 37.5% by volume.
- Type of product: Others
- Season: All year round.
- Origin: Both the distillation of the skins and the maturing of the resulting spirit must be carried out within the geographical area of the 'Orujo de Galicia" Specific Designation. Within this area, there are nine sub-areas for producing orujo, coinciding with the Designations of Origin of the Galician wines or with traditional wine-producing counties (Ribeiro, Valdeorras, Rías Baixas, Ribeira Sacra, Val do Miño-Orense, Val do Monterrei, Betanzos, Ulla and Portomarín).
- Varieties: The products included in the Specific Denomination are orujo spirit and aged orujo spirit, which is matured in oak barrels for at least a year.
- Comments: Rich in sugar.