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Orujo is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain. It is a transparent spirit with an alcohol content over 50% (100°US ; 87.6ºBritain and Commonwealth proof). Its name comes from the expression "aguardiente de orujo" (pomace spirit).
It is popular in northern Spain, particularly in Galicia, but also in Asturias, Castile and León and Cantabria (principally in the valley of Liébana). It is also called augardente or aguardiente ("firewater"), and caña.[1] Orujo has become an artisanal craft for some families who after making wine for themselves distill 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 homemade liquor, nowadays only available in small villages.
- ^ Caña in this sense has the same root as cognac, the root being the Lenga d'òc term for the chalky soil where the grapes were grown. But caña is also used in South America for the liquor, rum, made from the residue of pressed sugar cane.