Orujo Liquor

Orujo Liquor

Homemade Orujo liquor where tradition and quality come together to achieve a product of very appreciable quality through a very artisanal and traditional distillation.

How is homemade orujo liquor made?

In Galicia, the residue left after extracting juice from the berries is called "bagazo". It is what remains of the grape after the juice or must has been extracted. The “bagazos” consist of the skins of the grapes, the seeds, and the stems of the bunches. In some areas of Galicia and León (El Bierzo region), “bagazo” is also referred to as “buyo”. From this material, orujo or liquor is obtained through distillation. In Galicia, this alcoholic liquid is also called “orujo”. The liquor is obtained by distilling wine.

To obtain a good “orujo”, the leftover material, called “bagazo”, must be fully fermented. Only then can a good distillation be achieved.

The characteristics of the orujos are closely linked to how the grape has been produced, the vineyard, and the grape varieties. The technology used in the extraction of the must and fermentation is also important. How the raw material or “bagazo” has been preserved before distillation is very important.

Once the “bagazos” or orujos are fermented, they can be distilled. The orujos or bagazos can be stored in airtight containers, avoiding air pockets and eliminating excess oxygen. This preservation of the raw material should not exceed five months, as otherwise, the quality of the obtained orujo decreases.

The wineries or distilleries store the orujo in large concrete tanks called orujeras, the product is stored in layers, which are pressed very hard to remove the air, and then these large tanks are sealed hermetically.

Today, containers with a capacity of 200 to 1,000 kilos are used, in which the raw material is kept in perfect inert and anaerobic conditions.

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