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Țuică and pălincă: Romania’s fruit brandies
The back story
About Țuică and pălincă: Romania’s fruit brandies
In Romania, a visit often begins with a small glass of țuică, plum brandy, offered as a welcome. Stronger, double-distilled pălincă and the horincă of Maramureș are its northern relatives, and every family with an orchard seems to have its own recipe.
Țuică
Țuică is made mainly from plums, fermented and distilled once, and it is especially associated with the hill country of Wallachia. It is clear and fruity, and served in small glasses.
Pălincă and horincă
In Transylvania, pălincă is distilled twice and is much stronger. In Maramureș, the double-distilled plum brandy is called horincă.
A glass of țuică is the first sign of Romanian hospitality.
How it is drunk
Fruit brandy is drunk before a meal, as an aperitif, or offered to guests, and it appears at weddings, christenings and festivals. Sip it slowly.
Where to taste
Traditional restaurants in Bucharest serve a choice of țuică and pălincă, and specialist shops sell bottles from small distilleries.
Our advice: try a țuică before a meal of sarmale or mici, and taste a pălincă side by side to feel the difference; go slowly, as both are strong.
Why it's on our list
- Țuică
- Pălincă and horincă
- How it is drunk
- Where to taste
Opening hours, prices and seasonal openings change, so please check with Țuică and pălincă: Romania’s fruit brandies before you go.