Orujo

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[edit] Orujo from olives

Alpeorujo is the solid liquid waste generated by the new two-phase method of olive oil extraction

Orujo is called the wet solid waste, which is generated by the traditional methods of extraction, based on presses, and the continuous three-phase decanting processes. The process generates additionally one stream of olive oil and two streams of wastes, the Orujo and an aqueous waste called alpechín.

[edit] Orujo as liquour distilled from wine grapes ("Augardente")

Orujo is also known as a liquor obtained from the distillation of the pomace (solid remains left after pressing) of the grape. It is a transparent spirit with an alcohol content over 50% (100º proof). Its name comes from the expression "aguardiente de orujo" (pomace eau-de-vie).

It is a popular beverage in the northwest part of Spain, especially in Galicia where it is also called aguardente or caña and is an element of collective identity. It is also known in Castile-Leon, and Cantabria (principally in the valley of Liébana), where it has become an artisanal craft for some families who after making wine for themselves distillate the pomace in a little pot still. Many high quality distilled spirits have appeared in the last twenty years, including some origin appellations (in Spanish D.O.). These are obtained from quality grapes and produced according to the highest standards and are replacing the traditional home made liquor, nowadays only available in small villages.

Orujo, although with distinct names and characteristics, is also found in other countries, such as Italy (where it is produced as grappa), Peru (known as Pisco), Portugal (known as aguardente), Montenegro, Croatia and Greece.

The term "orujo" (in galician, "bagazo") is also sometimes used as a synonym for the pomace of the grape (prior to distillation).