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Etymology of the Word Pălincă

According to the Explanatory Dictionary of the Romanian Language, pălincă is “a distilled spirit made from fruits; horincă,” obtained through the alcoholic fermentation and distillation of any fleshy fruit or a mixture of fruits, fruit pomace, or fruit juice, with or without the presence of seeds.

The noun pălincă has Austro-Hungarian origins, derived from the Slavic verb paliti (Slovak: palit’, Czech: palit, Polish: palic), meaning “to burn, to distill.” It appears in various forms from Slovenia and Hungary to regions in Austria, Poland, and Slovakia as palenka or paljenka.

Cistercian monks introduced distilled fruit alcohol to these lands in the 14th century, particularly in the Saxon towns of Transylvania. Under the generic name vinars (a calque from the German Branntwein), it followed the medieval tradition of aqua vitae and was used almost exclusively for medicinal purposes.

In certain areas of northwestern Romania, where this practice took root, the term ocovit or ocovită was preserved for a long time. It was derived from aqua vitae through Polish (okowita) and Ukrainian (okovitka). In Romanian culture, strong spirits have many names.

Regardless of the name—țuică, pălincă, horincă, rachiu, vinars, trascău, comină, tescovină, secărică, crampă muierească—crossing borders, strong spirits have always been a calling card, a valuable currency, and a remedy when consumed in moderation.

Origins and History

1. Distillation

Distillation is the process of separating the components of a liquid through boiling, followed by the condensation of the resulting vapors. In the case of spirits, the alcohol content in the raw material—such as beer, wine, fermented macerate from grains, fruits, or plants—is obtained through distillation.

During distillation, raw materials are boiled together, and the gases released due to the different boiling points of the components are collected in a special system where they are cooled and recondensed. The liquid obtained is called a distillate or alcoholic tartrate.

2. The Alembic

Distillation using the alembic—a term originating from the Arabic الأنبيق (Al-inbiq)—is an ancient technique, used by the Chinese as early as 3000 BCE. It was later adopted by Indians, Egyptians, Greeks, and Romans. The liquid produced by these civilizations, later called alcohol by the Arabs, was used for medicinal purposes or in the production of perfumes.

Derived from the Arabic word al-kuhul (a fine powder for the eyes, obtained by refining antimony powder), the noun alcohol came to refer to distilled products in general. The alembic consists of three main components: the container, the condenser, and the connecting tube.

In the 6th century CE, the Arabs invaded Europe, bringing the distillation technique with them. European alchemists and monks improved both the technique and the distillation equipment.

3. The Evolution of Distillation

a) Antiquity

Since ancient times, humans have attempted to distill beverages from fermented fruits and plants. Over time, these primitive methods spread worldwide.

The oldest recorded recipe for wine distillation is associated with the Greek philosopher Anaxilaos, who was exiled from Rome in 28 BCE for practicing magic.

In the 6th century, at the medical school of Jundishapur, in present-day Iran, the Persians used distillation to prepare medicinal potions.

b) The Middle Ages

During the Medieval Era, scholars—especially alchemists—widely used the distillation method. The essential liquids obtained this way were called “the fifth element.” However, the earliest name for distilled spirits was aqua ardens—”burning water” or “fiery distillate.”

Medicinal potions containing herbal extracts, obtained through multiple distillation processes, were called aqua vitae—”the water of life.” In the 15th century, as the art of distillation spread to Ireland and Scotland, aqua vitae gradually became visce beatha or uisge beatha—the precursor to today’s whisky.

The oldest written description of distilled alcohol dates back to the 12th century, when the University of Salerno in Italy documented the distillation process.

The wine distillation method described in Italy spread to Hungary as early as the 12th century. Queen Erzsébet (1305–1380), the wife of King Károly Róbert, used distilled wine infused with rosemary to treat her gout. This potion became known as Aqua Hungarica, Aqua Reginae Hungarinae, or Eau de la Reine d’Hongrie.

c) The 19th Century

In 1813, Frenchman Jean-Baptiste Cellier Blumenthal patented the first column distillation systems. Compared to the traditional cauldrons, these systems produced purer spirits with a higher alcohol content in a shorter time, using significantly less fuel.

Irish-French inventor Aeneas Coffey significantly improved the distillation process, patenting his device for refining grain alcohol in 1830. He is credited as the inventor of modern distillation systems, still in use today.

By the late 19th century, distillation systems with copper-lined interiors and water-cooled spiral condensers had spread worldwide.

First Documentary Mentions

In 1459, King Mátyás accused the people of southern Slovakia in Latin writings of continuing to “make wine from grains by burning” during times of famine.

The first recorded mention of the word pălincă dates back to 1572, when the term balenka, derived from the Slovak oalenka, was still in use.

For many years, the term vinars referred primarily to spirits made from grains and later from fruits. The first recorded mention of distilled wine (vinars) in Hungarian appears in an accounting book from Bardejov, Slovakia, dating back to 1438.

In Romania, the earliest documented mention of distillation stills dates back to 1332. The first widely consumed distilled beverage was vinars, mentioned in the Chronicle of Moldavia, referring to the reign of Petru Rareș: “His only concern was to spend time in feasts and pleasures,” describing the strong wine-based spirit (vinars) imported from Transylvania.

Western Transylvania saw numerous mentions of pălincă stills in medieval records. In 1773, a registry covering southern Bihor recorded at least one distillation cauldron in every village, with Finiș having 12 distilleries, Tărcaia 11, and Remetea 4.

Edward and the Puszta Cocktail

In 1935, the Prince of Wales—later forced to abdicate the throne—was a guest at the Ritz Hotel in Budapest.

Legendary 20th-century hospitality figure Papp Endre recalled in his book A vendéglős és híres vendégei how Prince Edward requested a Hungarian cocktail. Although no such drink existed, hotel manager Marentsics Otto elegantly avoided an awkward situation by serving a cocktail made exclusively from Hungarian ingredients: apricot pălincă, Mecseki liqueur, and dry Tokaji zamorodni.

Delighted with the taste, Prince Edward asked for another glass and inquired about the drink’s name…

Thus, the Puszta Cocktail was born!

Palinka Slavia

A tradition since 1811, the story began here, in Huta, in Șinteu, where over 200 years ago, the first Slovaks arrived, brought in to work in glassmaking and forestry. These Slovaks left behind wild cherry trees in the forests of Șinteu, which eventually led to the production of the first wild cherry pălincă.

This spirit was traditionally consumed mainly by men, providing strength for the hard work in the forests, in the fields, or while scything. It helped them endure difficult moments but was also present in happy times—within the family, during celebrations, weddings, baptisms, and even funerals.

The name Palinka Slavia derives from the Slovak palenka—meaning “to burn”—and palena, while Slavia comes from the word for “celebration” and is also linked to the family name Miroslav Jabloncsik.

Palinka Slavia is made from wild forest fruits, harvested from untouched trees: cherries, apples, pears, plums, blackberries, raspberries, and blueberries. These fruits are never treated with chemicals or pesticides, making them 100% organic. Some batches, especially from good harvest years, are aged in new oak barrels, giving them a unique, richer, and more aromatic flavor. The strength of the pălincă is determined by the “pearls” that form when the liquid is swirled in a glass—these bubbles should last approximately 60 seconds.

From the cultivation of rye, the Slovaks in the village also produce secărica, which is now used as a base for whisky and borovička. Secărica is a distilled product made from rye and wild juniper berries (tiny berries resembling peppercorns). After a maceration period of two to three years, the result is a premium, refined, and exceptional spirit.

The fertile land and the dedicated people of this village make pălincă unique and one of the most sought-after spirits in “Little Slovakia” and across the country. The glass bottles used for pălincă are locally crafted and fired in the neighboring glass workshop.

At Huta, palinka has always been and will always remain at the heart of Slovak culture in Șinteu.

Whether enjoyed by a connoisseur or a casual drinker, Palinka Slavia is considered a remedy. In Huta, homes are never locked, and on every Slovak family’s table, there is always a bottle and small glasses waiting for guests. When a local visits a neighbor across the hill and finds them absent, they help themselves to a glass of pălincă and move on, letting go of any frustration over the neighbor’s absence.

Whenever a Slovak leaves home—whether for the forest, work, or the local market—they take a bottle of palinka with them, using it as a way to meet new people and form long-lasting friendships.

There is also a tradition where men drink pălincă from the same glass, taking turns, as a ritual to seal an agreement, a pact, or a business deal.

Tourists visiting Șinteu can explore the entire history of the village in one place—a living outdoor museum (skansen), spanning 22 hectares with a 3-kilometer trail. Here, visitors will always find the region’s characteristic hospitality and cuisine. And palinka is the treasure of this Slovak village!

As a defining moment in the history of Șinteu’s Slovak community, the story of Huta continues with Palinka Slavia through the House of Pălincă (Palenica). Using both traditional and technologically advanced methods, visitors can learn exactly how pălincă is made, what ingredients are used, and the true history of Transylvanian pălincă.

In this small, handmade distillery, work is done with love and passion. Every drop that flows from the still carries a piece of the history of the Slovaks who, over 200 years ago, settled in this beautiful and blessed place called NOVA HUTA.

To fully enjoy the unique taste and primary aromas of the fruits from which Palinka Slavia is made, it is recommended to be served moderately, at a temperature of 16-18°C (61-64°F).