Orujo

Galicia is renowned for its orujo, a traditional pomace brandy with centuries-old roots in the region’s winemaking culture. Its origins are closely connected to the ancient practice of distilling the grape skins, seeds, and stems left over after winemaking. Rather than letting these by-products go to waste, they were fermented and distilled to produce a strong spirit.

The tradition of distillation in Galicia dates back centuries and was historically practiced in rural communities, where orujo became an important part of local life and celebrations. Over time, it evolved from a homemade spirit into one of Galicia’s most distinctive traditional drinks.

In Spain, it is customary to offer a small glass of a spirit or liqueur after a meal as a digestivo. In Galicia, orujo has a particularly strong place in this tradition and is often shared at the end of lunch or dinner as a gesture of hospitality.

Orujo is traditionally clear, although some varieties are aged in oak barrels, giving them an amber color. It can also be infused with herbs, coffee, fruit, or cream, creating different styles and flavors.