Tuica, palinca & horinca: Romania’s spirited trio

When it comes to traditional Romanian spirits, few things stir up more pride and passionate debate than the trinity of tuica, palinca and horinca. Whether sipped from a shot glass at a wedding, shared during a countryside visit or gifted in a beautifully labeled bottle, these fiery drinks are more than beverages, they’re a living part of Romanian culture.

But what exactly sets them apart? Are they just regional names for the same thing, or are there real differences? Let’s take a closer look.

Tuica (țuică): The national icon

Ask any Romanian about traditional drinks and tuica will likely be the first word off their lips. This plum-based spirit is the drink of choice across much of the country. It’s typically distilled from fermented plums and its alcohol content ranges between 24% and 40%, depending on whether it's single or double-distilled.

Tuica is often homemade and shared at family events or religious holidays and in rural areas, it’s not uncommon to be offered a glass before you've even stepped fully inside the house. Served cold or room temperature, tuica is beloved for its fruity aroma, warming kick and its deep ties to Romanian identity.

Palinca (pălincă): Stronger, wilder, northern

Travel northwest to Maramureș, Satu Mare or Bihor and you’ll enter palinca territory. While also plum-based, palinca isn’t limited to just plums, it can be made from apples, pears, cherries, apricots and more. What sets it apart most is its strength. Palinca is double-distilled, giving it an alcohol content that often climbs to 50–55%.

Palinca is bold, fiery and taken seriously in Transylvanian households. It’s sipped slowly, often at the start of a meal to “open the appetite” and its intense flavour is a point of regional pride.

In fact, Romania and Hungary have even tussled over the use of the name “pálinka” (Hungarian spelling), which has EU-protected status. But Romanian palinca holds its own, especially when crafted in small villages using age-old methods.

Horinca (horincă): A Maramures treasure

And then there’s horinca, term used primarily in northern Maramures to describe what’s essentially a high-quality, very strong version of palinca. It's always double-distilled, sometimes even triple-distilled and typically made from plums.

What makes horinca special is its artisanal or craft nature as it's often considered the “purest” form of fruit brandy in Romania. In many local households, horinca is a badge of honour. Families pass down their distillation secrets through generations.

Despite the overlap with palinca, horinca carries a unique cultural weight in Maramures. It’s more than a drink, it’s a symbol of hospitality, tradition and craftsmanship.

So...what’s the difference?

Characteristic	Tuica (Țuică)	Palinca (Pălincă)	Horinca (Horincă)
Primary fruit	Plums	Plums + other fruits	Mostly plums
Distillation	Single (sometimes double)	Always double	Always double or triple
Alcohol %	24–40%	45–55%	50–60%
Region	Nationwide	Mainly NW Romania	Maramures
Cultural Status	National staple	Strong regional pride	Local artisanal prestige

A taste of Romania in every sip

Whether you're new to Romanian spirits or grew up with them as a staple of every celebration, each drink offers a unique window into the soul of Romania. At Romanian Drinks, we’re proud to import and share these authentic beverages with drinkers across the UK.

Looking to try them yourself? Explore our curated selection of tuica, palinca and horinca, each sourced directly from trusted Romanian producers. Because there's no better way to understand Romania than by tasting its spirit; literally.