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Spanish name (Catalan porró) for a drinking vessel mainly used for drinking water or wine. It is a carafe (beak-shaped cup) made of glass or clay with a filling opening at the top and a narrow spout (spout) at the side. The volume corresponds approximately to that of a normal bottle. When drinking, the head is placed in the neck and the porrón is lifted and tilted over the head. The liquid now shoots out in a thin stream and is absorbed directly by the mouth. The skill lies in hitting the mouth and absorbing the liquid without closing the mouth or swallowing it. The faster the execution and the longer the jet, the more difficult it is to execute properly. This is a traditional custom at the dining table especially in traditional Catalan restaurants. Its purpose is to allow several people to enjoy wine or sangria together, passing the vessel around. Since the opening is not touched by the mouth, hygiene is ensured. Moreover, the wine mixes with oxygen, allowing it to develop its full aroma and flavour. Very similar in use is the Bota de Vino (drinking bag). See also under wine containers.

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