Since the 16th century Galicians have made orujo on their farms and take great pride in their liqueur, each family carefully guarding their own secret recipe. However, there are now over 20 commercial producers of orujo within "Denominación Específica Orujo de Galicia", (Denomination Orujo of Galicia,) which was formed in 1989. From orujo, Galicians traditionally make a drink called queimada, in which bits of lemon peel, sugar and ground coffee are put into a clay pot or a hollow pumpkin when available. Then the orujo is poured on top and the pot is lit on fire until the flame turns blue. In Cantabria, León and Asturias mountain regions of the Cantabrian Mountains, three main derived versions are known, the original, "orujo de hierbas" (or "té de los puertos", tea of the mountain passes), "orujo de café" ("café de los puertos") and "crema de orujo" (orujo cream) among others lesser known. Other pomace brandies similar to Orujo, although with distinct names and characteristics, are also found in other countries, such as France ("marc"), Italy ("grappa"), Germany ("tresterschnaps"), Portugal ("bagaceira"), Hungary (törkölypálinka), Romania ("rachiul de tescovina"), while in Bulgaria, Serbia, Montenegro, Croatia, Greece and Cyprus it is the local variant of rakia. In Galicia itself it is also sometimes referred to as augardente, and in the rest of Spain as aguardiente. The term "orujo" (in Galician, "bagazo") is also sometimes used as a synonym for the pomace of the grape (prior to distillation).