Drinking Traditions of Romania: 6 Local Beverages That Define a Nation

Romania’s drinking culture is rooted in small farms, mountain villages, and long winters. The Carpathians and the Danube plain create a cool continental climate that ripens plums, grapes, and forest berries—ingredients that define what locals distill, ferment, and pour.

From copper-still fruit brandies to native-grape wines, alcohol is a marker of hospitality and ritual. You’ll find it at weddings, harvest feasts, and Christmas markets from Bucharest to Cluj-Napoca, with regional styles reflecting centuries of craft and careful agriculture.

Țuică is the country’s emblematic spirit, a single-distilled plum brandy made in copper stills (cazane) from fermented plums, often with some pits left in for a faint almond note. After 2–6 weeks of natural fermentation, the mash is heated slowly, and the clear heart is collected. Most țuică ranges from 24% to 40% ABV, though some village batches push higher. Many households age it in mulberry or oak, which softens the edges and adds a pale golden hue, vanilla hints, and rounder fruit aromas.

Expect aromas of ripe plum, hay, and a gentle marzipan-like finish, with a supple, slightly oily texture. It’s served neat at room temperature in small glasses as a sign of welcome, an aperitif at weddings, and a steady companion at autumn harvest meals. In winter, some families warm it gently (țuică fiartă) before stepping out to markets in Bucharest or Brașov. You’ll find authentic pours at traditional inns and countryside cellars, and increasingly at urban bistros showcasing regional produce.

Pălincă is a stronger, double-distilled fruit brandy associated with Transylvania, Crișana, and the northwest. While plums remain common, producers also use pears, apples, apricots, or quinces. The first run concentrates flavors; the second pass refines and lifts the spirit to 45%–55% ABV (sometimes more), yielding a clean, penetrating profile. Traditionalists distill in copper and rest the spirit in neutral wood or glass to preserve bright orchard aromatics which can tilt toward pear skin, apricot pit, or fresh apple.

The taste is assertive yet precise—fruity up front, then peppery, with a long, dry finish. It’s sipped slowly before meals, with slănină (cured pork fat), onions, and bread, or at winter butchering feasts (tăiatul porcului). In Cluj-Napoca you can sample flight-style tastings in specialty bars, while around Zalău and the surrounding villages farmhouse producers sell limited batches. Pălincă is less about sweetness and more about clarity and terroir, reflecting cool nights and the high acidity of Transylvanian orchards.

Horincă is the pride of Maramureș, a high-proof, often double- or even triple-distilled plum brandy. Starting with fully ripe plums fermented without added yeast, locals cut carefully to keep the heart pure, then may age it briefly in oak. The result frequently reaches 50%–60% ABV, with a surprisingly smooth entry if properly made. Aromas lean toward dried plum, walnut, and light smoke from wood-fired stills, finishing with a warming glow that lingers.

In Maramureș, horincă is a ritual of welcome—guests are greeted with a small glass before conversation begins. It pairs with smoked cheeses and cured meats, staples of this northern alpine cuisine. You can taste authentic horincă in and around Sighetu Marmației, where families pass down stills and techniques, and where wooden churches and hay meadows frame the drinking culture. It’s most often enjoyed at room temperature in tiny shots, sipped rather than tossed back, especially at weddings and religious feast days.

Vinars is Romania’s answer to brandy: a distillate of local wines matured in oak, typically bottled at 37.5%–42% ABV. Base wines—often from regions such as Muntenia and Moldova—are distilled in alembic-style copper stills, then aged for years in Romanian oak, which imparts vanilla, toasted spice, and a gentle tannic structure. The spirit deepens to amber, with aromas of dried apricot, walnut, and caramel, and a velvety texture when well matured.

Vinars is a contemplative drink, poured after dinner as a digestif or matched with walnut cake or dark chocolate. In Bucharest and Brașov, bars increasingly stock regional bottlings and serve it in tulip glasses to focus the bouquet. Unlike fruit brandy, which prizes raw orchard character, vinars celebrates patience, barrel craft, and the breadth of Romania’s winegrowing. It’s an excellent window into the country’s viticultural heritage for travelers who enjoy Cognac or Armagnac but want a distinctly local expression.

Fetească Neagră is Romania’s flagship red grape, producing dry to off-dry wines with 13%–15% ABV. Grown widely in Dealu Mare and other warm, south-facing hills, it thrives on limestone and clay, yielding concentrated black-plum, blackberry, and black-pepper flavors. Many producers age it in Romanian or French oak for structure and spice, giving notes of cocoa, smoke, and dried herbs alongside firm but ripe tannins.

These are versatile food wines for hearty Romanian dishes like sarmale (cabbage rolls), mici (grilled sausages), and roast lamb. In Sibiu and Brașov, wine bars and bistros pour single-varietal Fetească Neagră and blends that showcase its depth. Cooler sites can produce a fresher, more floral style, while warmer pockets deliver richer fruit and a plush mid-palate. For travelers, tasting Fetească Neagră is essential to understanding how Romania’s continental climate and diverse soils shape its modern wine identity.

Vișinată (sour cherry) and afinată (blueberry) are beloved household liqueurs made by macerating fruit with sugar and a neutral spirit or țuică, then resting for months. The slow infusion coaxes ruby or inky hues and deep aromatics; most bottlings sit between 18% and 30% ABV. Vișinată shows tart cherry, almond, and clove tones, while afinată leans toward forest berries, violet, and soft spice. Texture is viscous and dessert-like without being cloying if balanced well.

These liqueurs appear at family tables during holidays and name days, served chilled in small cordial glasses after meals. Many restaurants in Iași and Cluj-Napoca offer house-made versions, often from fruit picked in nearby hills. They pair beautifully with simple cakes, aged cheeses, or just conversation. For travelers, asking for vișinată or afinată is a friendly way to connect with home traditions—recipes are proudly shared, and every pour comes with a story about a grandmother’s garden or last summer’s harvest.