Cuica (țuică) is the Romanian analogue of the Balkan plum brandy. This is a strong alcoholic drink 24-65% vol. (average – 40-55%), made only from plums without the addition of other raw materials, including sugar. In Romania, alcohol based on other fruits and / or cereals is called “rakia” (rachiu or rachie). Cuica is a drink on its own, and also serves as the basis for Romanian brandy with a coffee aroma.
Romania is the largest producer of plums in the European Union (and the fourth in the world), plum orchards in this country occupy more than 65 thousand hectares – and 75-80% of the crop goes to the production of fruit distillate.
Production technology
Traditionally, Romanian cuica is prepared from October to December, just after the wine season ends. The drink is usually ready by Christmas.
First, the plum fruits are put into large barrels, yeast is added and the mixture is left to ferment for 6-8 weeks. Then the finished mash is subjected to distillation in a copper or brass still, the fire under which is maintained only with natural fuel – wood or coal.
Tsuika is folk moonshine, it is driven on the simplest handicraft assembly equipment. The temperature is regulated, focusing on the sounds that the cube makes, and the degree of readiness is determined by regularly trying what happened.
After the first distillation, the strength of tsuiki is 24-40%, after the second – 50-65%. Such a drink is already called “palitsa” (pălincă), there are other names: fățată, întoarsă, horincă.
Ready tsuiku can be served immediately, but some producers prefer aging in oak or mulberry barrels from six months to ten years. “Old tsuyka” acquires a yellowish color, becomes more fragrant and softer in taste. When diluted with water, the drink should retain all its characteristics, if it becomes cloudy, this means that its quality leaves much to be desired.
Types of tsuiki
Tsuika is not a trade brand, it can be made for your own consumption without a license. Also, some villages register official production and prepare plum distillate for sale to tourists.
In stores, there is also a “factory” tsuyka from large manufacturers. Main types:
- Tuica is a general term for plum brandy;
- Pălincă – double distillation cuyca;
- Horincă – the same as the previous one;
- Fățată – very strong cuyka, stronger than 50-55%;
- Frunte is the first portion of the distillate, the so-called “head” of the drink.
How to drink cuica
Traditionally, plum moonshine in Romania is drunk before every meal, including breakfast, to improve appetite. It is served in small piles, but they do not drink it in one gulp, but in several sips. Tsuika is sure to be put on the table at all festive events, including weddings, holidays, religious celebrations, even hunting halts and just family gatherings. In the countryside, it is not uncommon to toast tsuika instead of wine or champagne.
The drink is still an important part of Romanian culture. It is often used as a “currency” to pay for small orders or day work, it is customary to present a bottle of tsuiki in gratitude for the service rendered.
In the southern part of the country, they prefer a relatively weak single-distilled tsuyka, and they eat it mainly with fish, lean meat, and vegetables. In Transylvania and in the north, strong distilled brandy is more popular, which is served with pork and fatty beef. A universal snack in all parts of the country – fresh bread, cheese, red onion and lard.