page_title: Țuică
section_title: Preparation
hierarchical_section_title: Țuică / Preparation
caption_attribution_description: tuica bottle from romania
context_page_description: Țuică is a traditional Romanian spirit that contains ~ 24–65% alcohol by volume, prepared only from plums. Other spirits that are produced from other fruit or from a cereal grain are called "rachiu" or "rachie". Țuică is also the foundational element for creating the traditional romanian cognac from different spirited fruits coffee flavored.
context_section_description: Traditionally, țuică is prepared from early October until early December (after winemaking is complete). The process must generally be finished before Christmas, so as not to leave unfinished business for the next year. The plums must be left for fermentation (macerare) for 6–8 weeks, in large barrels (butoaie or căldări or putini).
  According to both tradition and Romanian standards (SR), distillation must be done in a copper still (cazan, pictures at ), using a traditional fire source (generally wood, but also of 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 țuică:
  normal: distilled once, the last to come from the still; between 24–40% alcohol.
  very strong: distilled twice, generally a quarter of the production, and the first to come out of the still; about 50–65% alcohol by volume, stronger than palinka; called pălincă de prune, fățată, întoarsă, or horincă depending on the region; the most famous țuică served before a meal; in rural regions, it is customary to serve this drink to a guest.
  After distillation, țuică may 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 țuică", țuică bătrână), or it may be consumed immediately ("new țuică", țuică proaspătă). The people preparing țuică are sometimes referred to as țuicari, căzănari, or cazangii, but this varies according to geographical region. Mixed with water, țuică should never turn white or opaque.
caption: Bottled Țuică
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