Germans have their Schnapps, French have Eaux-de-vie, and the people of Maramures, in the northwestern part of Romania, have horinca ~ a traditional double-distilled plum brandy.
It is a well-respected tradition in this part of the country to welcome travelers and guests with homemade breads and a small glass of horinca.
In early September, fruit and vegetable markets all over Romania are stocked with overripe plums. The fruits are then crushed in large oak barrels and left to ferment until the first snowfall. By then the plums are turned into a thick, crusty paste with brown sludge at the bottom, perfect for distilling.
The first few drops of liquor will be very bitter and strong (around 94 percent alcohol.) The real art of horinca making lies in knowing how much of this initial output to be blended with the rest to achieve the desired taste and strength. On average, horinca from Maramures has around 50 percent alcohol and is often double distilled for purity.
As you go southwards in Transylvania, the flammable character of palinca decreases, while a more fruity taste of plums gains expression. To test horinca for its ingredients and taste, Maramures people rub a few drops of it between their palms. The result should be a bouquet resembling honey. When poured into shot glasses, pure horinca contains minuscule bubbles, referred to by locals as "pearls."
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