Țuică is life. Very briefly.

The problem with țuica in this country is that almost everyone had unpleasant experiences with it. So we thought we would start building beautiful memories with it. It all started from a simple Facebook question: where did you drink the best țuica? People started giving us the source. We looked for it, we contacted the people that produced it, we ordered, tasted, noted fruits, methods, stories, secrets and we started building our collection. So far it is small, there are 22 types of țuica from 22 villages in Transylvania. But the important thing is that it is still growing. And more importantly is that it starts befriending people. We are very happy about that.

It’s all very confusing on the internet when you Google search it. A lot of information contradicts itself, like the fact that țuica is a Romanian product, the pălinca a Hungarian product, that the product they make in Oltenia is not called țuica because it is too weak, that in Moldova they say about Transylvania that what they do here is called pure death, that Maramureș distanced itself from everyone and what they do is called horincă and that it is an exceptionally better product, distilled 3 times, in most cases by virgins. We also agree that everything is confusing, literally and figuratively. But what it is known about the differences between țuică, pălincă, horincă is:

• Țuica is made solely from plums. It seems to be a pleonasm to use the term “plum țuică”. But you can use the word plum when you refer to the species which was used. For example, Țuică from plums from Bistrița.

• Pălinca is made from any other fruit: apples, cherries, quince etc.

• Horinca is țuică or pălincă made exclusively in Maramureș and some small parts from Țara Oașului.

• There is no reglementation regarding the alcohol per liter. Țuica can have 25% or 65%.

• It is not the alcohol strength that makes it better. It is the fruit, fermentation, distillation, practically the craft and secrets of each person, transmitted from ancestors.

• If you know something extra, please share with us.

• That’s it.

We like it so much, that we did some tests and used it in 3 proper cocktails (which we are proud of).

Ai de plm, which contains an infusion of apple pălincă with cloves, elderflower, honey, ginger beer.

Doamne feri, with țuică infused with caraway and cinnamon, honey and lemon.

Tulai with țuică, chamomile, pepper, plum compote and seasoned Fetească Neagră wine.

The names are inspired by our friends’ reactions when they tasted it. And we serve them hot and cold.

And we are ending this article with our 2020 wishlist regarding țuica/pălinca/horinca.

• We should encourage more consuming drinks made in Romania.

• They should leave the rural area and make way in more and more bars.

• It shouldn’t be only grandpa’s favorite drink, young people should give it a chance as well.

• You shouldn’t drink it until you get headaches, you should taste it.

• More bartenders and managers should test it in their bars and in their cocktails.

• Overall, we should restart it.

Happy tasting and we cannot wait for you to come to DOT and talk more about this drink.