Xantiamen Cream of Orujo

The production of Xantiamen Crema de Orujo involves a careful process that combines the tradition of distilling orujo with the creation of a smooth and delicious cream.

1. Obtaining the Orujo: The process begins with obtaining the orujo, which is the solid residue of the grape after pressing for wine making. This orujo is collected and transported to the distillery for processing.
2. Distillation of the Orujo: The orujo undergoes a distillation process to extract the orujo brandy. This process involves heating the orujo in stills or distillation columns to separate the alcohol from the water and other components. The resulting brandy is strong and aromatic, with a high alcohol content.
3. Blending with Cream and Other Ingredients: Once distilled, the orujo brandy is mixed with cream, sugar, and possibly other natural flavorings, such as vanilla or spices. The proportion of each ingredient may vary according to the specific Xantiamen Crema de Orujo recipe.
4. Homogenization and Filtration: The mixture is homogenized to ensure a smooth and uniform texture in the cream. It is then filtered to remove any sediment or impurities and obtain a clean and clear final product.
5. Bottling and Presentation: Once the production process is complete, it is bottled in suitable containers, which are usually elegant and distinctive glass bottles. The label and packaging are designed to reflect the quality and tradition of the product, bearing the quality seal of the Osborne Group.

In summary, the production of Xantiamen Crema de Orujo combines orujo distillation with the creation of a smooth and delicious cream, resulting in a unique liquor appreciated for its distinctive flavor and smoothness.