{"id":3573,"date":"2018-04-30T14:37:06","date_gmt":"2018-04-30T13:37:06","guid":{"rendered":"https:\/\/pontedaboga.es\/blog\/?p=3573"},"modified":"2018-04-30T14:37:06","modified_gmt":"2018-04-30T13:37:06","slug":"elixires-gallegos-el-orujo","status":"publish","type":"post","link":"https:\/\/pontedaboga.es\/en\/elixires-gallegos-el-orujo\/","title":{"rendered":"Elixires gallegos, el orujo"},"content":{"rendered":"

\u201cMouchos, coruxas, sapos e bruxas.<\/em> Demos, trasgos e dia\u00f1os, espritos das nevoadas veigas\u2026\u201d<\/em><\/p>\n

De esta manera comienza el conjuro de la Queimada<\/strong>, un brebaje m\u00e1gico que se remonta varios siglos atr\u00e1s y que sirve para espantar el \u201cmeigallo<\/em>\u201d, y a los malos esp\u00edritus. Lo que arde en este m\u00e1gico proceso es el propio alcohol dentro del recipiente de barro cocido. Se quema el az\u00facar y el alcohol del orujo, gallego por supuesto. La llama torna de azul a anaranjada en el transcurso del rito que lleva a cabo la meiga que recita los versos. El proceso nos emboba hasta el punto que nos incita a probar el brebaje espantador del \u201cmal de ollo<\/em>\u201d. El ritual enamora al gallego y al for\u00e1neo, pero el secreto de una buen queimada est\u00e1, m\u00e1s all\u00e1 de la parafernalia de \u201cescorrentar as meigas<\/em>\u201d en elegir un buen orujo, el elixir gallego por excelencia junto al licor caf\u00e9.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Una de las magn\u00edficas aportaciones de la cultura gallega a la humanidad es, sin duda, su gastronom\u00eda, sus caldos y sus destilados. Dentro de estos \u00faltimos destaca su aguardiente, el m\u00e1gico orujo galaico.<\/p>\n

Diferentes culturas y regiones se asocian con una bebida que se convierte en un sello de identidad, en una marca, del propio territorio. Sucede en el Caribe con el ron, en Escocia con el whisky, en Rusia con el Vodka, o en Jap\u00f3n con el Sake. Ligado a la Galicia<\/strong> m\u00e1gica<\/strong> est\u00e1 el orujo<\/strong>, destilado de los ritos ancestrales de esta tierra de meigas<\/strong>.<\/p>\n

Alambique, barrica y serpent\u00edn<\/strong><\/p>\n

A lo largo de varios siglos, la tradici\u00f3n de utilizar los restos de la uva usada para elaborar vino para lograr este alcohol mitol\u00f3gico ha seguido arraigada en las zonas m\u00e1s rurales. Incluso se siguen utilizando los ancestrales aparejos: el alambique, la barrica o el serpent\u00edn. Para lograr este brebaje se colocan al fuego los desechos de la vitis<\/em> para que luego se condensen y pasen a trav\u00e9s de un serpent\u00edn en el que se enfr\u00eda con agua y el vapor se vuelva otra vez l\u00edquido.<\/p>\n

Alma artesana, producci\u00f3n industrial<\/strong><\/p>\n

La destilaci\u00f3n artesana y familiar del orujo, todav\u00eda intacta, ha servido para que esta tradici\u00f3n perviva a lo largo de siglos en toda la geograf\u00eda gallega. Su fabricaci\u00f3n casera se regul\u00f3 en los noventa y ahora, aunque contin\u00fae la tradici\u00f3n artesanal casera, solo se permite su venta de manera industrial.<\/p>\n

Los m\u00e1s avezados en la t\u00e9cnica y el arte de la destilaci\u00f3n aseguran que la clave de un buen orujo radica en el ritmo de destilaci\u00f3n, lento y constante, que favorezca la aparici\u00f3n de los aromas espec\u00edficos.<\/p>\n

Por otro lado, el orujo, creado a partir de los hollejos de uva, es una bebida en s\u00ed sola pero tambi\u00e9n una base para elaborar orujos o aguardientes compuestos.<\/p>\n

Chupito de orujo a los postres<\/strong><\/p>\n

Un buen momento para consumir un chupito de orujo digestivo es la sobremesa<\/strong>. Los orujos se suelen consumir en vasos peque\u00f1os o de chupito. \u00a0Anta\u00f1o era costumbre de los campesinos tomar aguardiente tras el desayuno antes de iniciar los duros trabajos en el campo. Actualmente es de consumo generalizado tras las comidas, por sus m\u00faltiples propiedades.<\/p>\n

A la hora de la cata debemos tener presente la graduaci\u00f3n del licor en cuesti\u00f3n. El aguardiente<\/strong> es una de las bebidas que m\u00e1s variaci\u00f3n presenta. Podemos encontrarlos de \u00a0treinta grados, aunque algunos alcanzan el doble.<\/p>\n

\u00bfSon todos buenos?<\/strong><\/p>\n

Para saber si un orujo es de calidad se recomienda agitar la botella. Tras dejar que repose deben emerger peque\u00f1as burbujas en la zona superior de la botella y deben desaparecer al poco tiempo.<\/p>\n

Se pueden diferenciar los tipos de orujo seg\u00fan su edad o los aromas que destilan. Los hay j\u00f3venes, a\u00f1ejados, arom\u00e1ticos o aromatizados. Nuestro favorito, Quenza Blanco, un licor elaborado al 100% con materia prima procedente de la Ribeira Sacra gallega.<\/p>\n

\"\"<\/a><\/p>\n

\n

\n

  \t \t<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cMouchos, coruxas, sapos e bruxas. Demos, trasgos e dia\u00f1os, espritos das nevoadas veigas\u2026\u201d De esta manera comienza el conjuro de la Queimada, un brebaje m\u00e1gico que se remonta varios siglos atr\u00e1s y que sirve para espantar el \u201cmeigallo\u201d, y a los malos esp\u00edritus. Lo que arde en este m\u00e1gico proceso es el propio alcohol dentro […]<\/p>\n","protected":false},"author":8,"featured_media":3577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[211],"tags":[183,185,189,212,215,217,302,346,925,926,927,928],"class_list":["post-3573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-ponte-da-boga","tag-galicia","tag-ribeira-sacra","tag-ourense","tag-bodega-de-galicia","tag-bodega","tag-castro-caldelas","tag-gastronomia-2","tag-orujo","tag-queimada","tag-quenza-blanco","tag-tradicion"],"acf":[],"yoast_head":"\nElixires gallegos, el orujo - Adega Ponte da Boga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pontedaboga.es\/en\/elixires-gallegos-el-orujo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elixires gallegos, el orujo - Adega Ponte da Boga\" \/>\n<meta property=\"og:description\" content=\"\u201cMouchos, coruxas, sapos e bruxas. Demos, trasgos e dia\u00f1os, espritos das nevoadas veigas\u2026\u201d De esta manera comienza el conjuro de la Queimada, un brebaje m\u00e1gico que se remonta varios siglos atr\u00e1s y que sirve para espantar el \u201cmeigallo\u201d, y a los malos esp\u00edritus. 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