In the month of November, with the harvest just finished, one of the periods of greatest activity begins: distillation. The distillery buys fresh and fermented grape bagasse from around thirty wineries in the Denominations of Origin Toro, Ribera, Rueda and the Mention of Quality Wine of the Valls de Benavente. Its quick collection and careful transport is essential to avoid its deterioration. This is the raw material that Panizo sublimates in its traditional copper boilers to extract the brandy that will serve as the basis of its pomace liqueurs. The distillate is produced by low pressure steam entrainment. Each boiler produces 20 liters of brandy of around 60 degrees of alcohol. Only the heart or the centers of each distillate will become the basis of the different varieties of Orujo Panizo. Quality controls are permanent throughout the process.