A Local’s Guide to Wild Celtic Spain
After a plate of Iberico ham and local cheeses, Don Paco, my host, brings out several bottles of orujo from his cellar for a tasting. This is a fitting end to the meal. It’s a liquid reflection of this forested corner of coastal Spain. Orujo is a customary after-dinner brandy liqueur made from local grape skins and herbs. It’s made in a variety of flavors...