Țuică

The temperature is controlled traditionally by interpreting the sounds that the still makes and by tasting the brew at different points in the process.The people preparing țuică are sometimes referred to as țuicari, căzănari, or cazangii, but this varies according to geographical region.The term "țuică" is defined as a spirit made from plums, although it is also colloquially used to refer to all distilled beverages.Țuică is sometimes used as part of a small remuneration package for favors or "daily work" (informal or between friends).According to the Romanian Ministry of Agriculture, around 65,000 hectares (250 sq mi) are cultivated with plum trees,[8] and 80% of production is transformed into țuică.
A bottle of home-produced Țuică in Sighetu Marmației served alongside other Easter feasts. Noted an interlocking wooden stick inside of the bottle, typical of Maramureș region
Bottled Țuică
A shot glass of țuica in Sighetu Marmației , pictured here during Easter celebration
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