Brandy Orujo Pazo Maior, 500 ml
Brandy pure transparent color.
The taste of brandy smooth, quite soft, pleasant, with characteristic notes of grapes.
In brandy flavor notes of ripe grapes.
Aruch is used as a standalone drink during meals, as well as an aperitif or digestif.
Aruch "Paso Mayor" was created in the traditional way. The drink is not aged in oak barrels, so it is transparent pure color. Manufacturers recommend to use Aruch chilled, but may be at room temperature. In addition to use as a digestif or for a meal in Galicia is an old tradition of classical cooking drink Burn! Aruch. In deep earthenware bowl cut lemon peel, add the sugar and ground coffee. All the ingredients are poured Aruch, after which the mixture is ignited. Obtained after attenuation bright blue fire drink has a significantly smaller fortress than the Aruch. Burn! Is drunk hot cups of clay.
Aruch or Aguardiente de Aruch (Aguardiente de Orujo - "fire water") - the traditional strong alcoholic drink northwestern regions of Spain. It is made by distilling fermented grape residues after pressing in the production of wine. Fortress resulting beverage may vary from 30 to 60%. In the Middle Ages Aruch produced in Catholic monasteries of Cantabria, especially in the area of Liébana, which to this day remains one of the most famous places of production of the drink, with part of it is still being prepared in monasteries. Great contribution to the production of Aruch made Galicia manufacturers that supply the Spanish market a significant amount of this drink.
Popularity Aruch in Spain is so great that there is an annual "Holiday Aruch", which is held in November in the town of Potes. For quality control of the national drink in 1989 in Galicia was created Regulatory Board, which regulated the manufacturing process Aruch and its geographical origin. Created by the law can be considered a true Aruch only one that is made in Galicia. Despite this, today Aruch produced in many regions of Spain.
Method of preparation Aruch in many ways similar to the preparation of grape beverages other countries - grappa, chacha, pisco. Remains of grapes after pressing - peels, seeds, stems - fermented in open vats. Then they moved to the stills, called alkitary. These cubes are made of copper and equipped with compartments for transhumance. When cooking Aruch used only central distilled. Flash distillation for at least six hours. Some varieties Aruch aged in oak barrels for two years or more. Aruch may be present on the aromatic herbs, spices, honey, or even coffee beans.