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Spanish name (Catalan porró) for a drinking vessel, especially for drinking water or wine. It is a carafe (beak cup) made of glass or clay with a filling opening at the top and a narrow spout at the side. The volume corresponds approximately to that of a normal bottle. When drinking, the head is placed in the neck, the porrón is lifted above the head and tilted. The liquid now shoots out in a thin stream and is taken directly with the mouth. The skill lies in hitting the mouth and taking in the liquid without closing the mouth or choking. The faster the execution and the longer the stream, the more difficult it is to execute properly. This is a traditional custom at the dinner table, especially in traditional Catalan establishments. The purpose is for several people to enjoy wine or sangria together, passing the vessel around. Since the opening is not touched with the mouth, hygiene is also satisfied. In addition, the wine mixes with oxygen and can thus develop its full aroma and taste. Very similar in use is the Bota de Vino (drinking bag). See also under wine vessels.

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