ÃÂuicà() is a traditional Romanian spirit that contains ~ 24âÂÂ86% alcohol by volume (usually 40âÂÂ55%), prepared only from plums. Other spirits that are produced from other fruit or from a cereal grain are called "rachiu" or "rachie". ÃÂuicàis also the foundational element for creating the traditional Romanian vinars from different spirited fruits. In 2013, Romania produced of ÃÂuicÃÂ.
It is considered Romania's national drink.
Traditionally, ÃÂuicàis prepared from early summer (after winemaking is complete). The plums must be left for fermentation (macerare) for 6âÂÂ8 weeks, in large barrels (butoaie or cÃÂldÃÂri or putini). Plums are the most commonly used and widely marketed fruit in this context. Historically, and even in the present day, their consumption has been more prevalent in urban areas, where they are often used to make jams, kompot, or eaten fresh. However, in rural towns and villages, where economic constraints play a significant role, plums have often been considered a high-standard fruit, making them a less common choice for distillation.
Instead, rural communities have traditionally turned to more accessible and cost-effective alternatives, such as mulberries (Morus species) and mirabelle plums, which are more readily available and affordable. Another widely used resource is the byproduct of winemaking: the leftover grape pomace. After the grapes are pressed for wine production, the remaining solidsâÂÂskins, seeds, and pulpâÂÂare left inside the wine cask throughout the winter, where they continue to ferment and absorb alcohol from the surrounding liquid. This process enhances their flavor and extends their usability, reflecting a long-standing tradition of resourcefulness in winemaking regions.
According to both tradition and Romanian standards (SR), distillation must be done in a copper still (cazan, pictures at https://web.archive.org/web/20190121152340/https://cdn1.shopmania.biz/files/s4/626697966/p/m/1/cazan-tuica-80-litri-basculant-cu-amestecator~41.jpg), using a traditional fire source (generally wood, but also charcoal).
The temperature is controlled traditionally by interpreting the sounds that the still makes and by tasting the brew at different points in the process. Usually, this process results in two grades of ÃÂuicÃÂ:
After distillation, ÃÂuicàmay be left to age between six months and ten years in mulberry aging barrels (the result is pearlescent yellow, has a strong aroma, and is known as "old ÃÂuicÃÂ", ÃÂuicàbÃÂtrânÃÂ), or it may be consumed immediately ("fresh ÃÂuicÃÂ", ÃÂuicàproaspÃÂtÃÂ). The people preparing ÃÂuicàare sometimes referred to as ÃÂuicari, cÃÂzÃÂnari, or cazangii, but this varies according to geographical region. Mixed with water, ÃÂuicàshould never turn white or opaque. There are several different classifications of ÃÂuicàbased on aging duration, with varieties such as old, selected, superior, etc.
The term "ÃÂuicÃÂ" is defined as a spirit made from plums, although it is also colloquially used to refer to all distilled beverages. Romanian law (Order No. 368/2008, published in Monitorul Oficial) standardises definitions and labelling for traditional Romanian spirits including ÃÂuicÃÂ, horincÃÂ, turÃÂ and others. ÃÂuicÃÂ is described as an autochthonous product found only in Romania. The term "palincÃÂ" is a generic term for any type of fruit brandy, while "palincÃÂ de prune" refers specifically to plum brandy.
ÃÂuicÃÂ is prepared using traditional methods both for private consumption and for sale. Although this was illegal in the past, the government tolerated the practice due to the traditional character of the beverage. Some communities have acquired production licences and produce it legally. Home distillation in Romania is legal provided the distiller pays an excise tax and produces no more than per household.
The names "horincÃÂ" and "turÃÂ" are used in the regions of MaramureÃÂ and OaÃÂ as synonyms for ÃÂuicÃÂ. These terms are occasionally used in other areas of northern Transylvania. This is codified in the Romanian law "Order No. 368/2008 approving the Rules on the definition, description, presentation and labelling of traditional Romanian beverages".
A commercial famous presentation is "ÃÂuicÃÂ cu fruct". This is a glass bottle of ÃÂuicÃÂ containing a whole plum fruit. It is obtained by hanging empty bottles on trees in spring or early summer and growing the fruit inside the bottle.
Among geographically protected drink names is ÃÂuicÃÂ Zetea de MedieÃÂu Aurit, registered as a fruit spirit under the GI scheme (originally registered with the EU on 21 June 2005; carried into the UK scheme on 31 December 2020).
Normally, ÃÂuica is only consumed before the meal (traditionally every meal). In most cases, only a shot-sized amount is served, and it is generally sipped. The drink is also present in all traditional parties (agape) such as weddings, baptisms, hunting parties, harvest festivals, religious holidays, family reunions, and wakes. In most of rural Romania, ÃÂuicÃÂ is the usual drink to hold a toast with, rather than wine. Usually it is drunk before a meal, as it increases appetite.
A modern portrayal of a modern village inhabitant almost always includes a bottle of ÃÂuicÃÂ. For rural families producing ÃÂuicÃÂ for their own consumption (not commercial) the output can amount between ~ 10 - 200 litres per family per year, as the plum tree is the most widely present tree in Romanian orchards (see also Agriculture in Romania). Academic studies also highlight the Subcarpathian region as a longstanding centre for plum use, where plums are widely valued for ÃÂuicÃÂ and where the product has maintained a substantial commercial outlet beyond household consumption.
ÃÂuicÃÂ is sometimes used as part of a small remuneration package for favors or "daily work" (informal or between friends).
Romania is the largest plum producer in the European Union and among the top plum producers in the world. According to the Romanian Ministry of Agriculture, around are cultivated with plum trees, and 80% of production is transformed into ÃÂuicÃÂ.