During the vintage, after the grapes have been pressed and the must fermented, we collect the bagasse from our own estates. After a month or so, we start the distillation process, carried out by our own staff and in our own facilities. Six traditional copper pot stills are used. The bagasse is initially heated to boiling point, to extract the first gushes of ethanol, one of the most volatile substances.
This first fraction, which in the technical jargon is called “heads”, has a large amount of alcohol but of low quality and it is not advisable to keep it. After some time, the heat is turned down and the distillation of the true Galician Orujo continues smoothly at a slow pace. At a given point, the alcohol is gradually depleted, leading to the appearance of unpleasant tasting substances in the distillate. This fraction is called the “tails” and is also discarded.
The distillation of each batch takes approximately 5 hours. Afterwards, the middle fraction or “heart” is distilled again, repeating the previous process. This second distillation gives our orujo outstanding finesse and smoothness. Throughout the process, traditional methods are faithfully followed, with the added improvement of discarding the heads and tails of both distillations. The orujo made in this way is left to rest for a few months so that it acquires balance. Later it is stabilized at a temperature of -10 °C/14 °F.
This dry orujo is sweetened and macerated with herbs from the leafy valley of O Rosal. The herbs are removed and the orujo is left to age in barrels for one year. During this time, the alcohol dissolves tannins and other substances from the American oak, attaining a balance between sweetness and bitterness that is difficult to achieve in other drinks. The alcoholic strength of 38% passes unnoticed in the throat, leaving a sensation of softness. The aroma is the compendium of the finesse of white orujo, the aromaticity of herbs and the spicy notes from the oak.
Sweet and spicy