Orujo is a traditional Spanish pomace brandy, primarily produced in the regions of Galicia and Castilla y León. It is made by distilling the leftover grape skins, seeds, and stems after the winemaking process. This spirit typically has a high alcohol content, ranging from 40% to 50%, and is often enjoyed as a digestif. The production of orujo is similar to that of grappa, an Italian pomace brandy. Orujo can be enjoyed neat, on the rocks, or used in cocktails. It is also sometimes flavored with herbs or fruits, enhancing its unique taste and aroma.