Rachiu

Rachiu is a traditional Romanian alcoholic beverage, primarily made from fermented and distilled fruit juice. It is similar to brandy and fruit brandy, but it is typically stronger, with an alcohol content ranging from 40% to 60%. The most common fruits used for Rachiu production are plums, apples, pears, and cherries.

History

The tradition of making Rachiu in Romania dates back to the Middle Ages. It was initially produced by farmers and later by small distilleries. The production process has remained largely unchanged over the centuries, with the exception of some modern distillation techniques.

Production

The production of Rachiu begins with the fermentation of fruit juice. The fruit is crushed and the juice is collected in a fermentation vessel. The natural sugars in the fruit juice are converted into alcohol by yeast during the fermentation process. After fermentation, the fruit juice is distilled to increase the alcohol content. The distillation process also helps to concentrate the flavors of the fruit. The distilled spirit is then aged in wooden barrels for several months to several years, depending on the desired flavor profile.

Consumption

Rachiu is typically consumed neat, without any mixers. It is often served as an aperitif before meals, or as a digestif after meals. In Romania, it is also common to consume Rachiu during celebrations and festive occasions.

Varieties

There are several varieties of Rachiu, depending on the type of fruit used for its production. The most popular variety is Țuică, which is made from plums. Other varieties include Pălincă, made from apples or pears, and Vișinată, made from cherries.

See also

• List of Romanian drinks
• List of brandies