Cât de tare trebuie să fie țuica? Cu câte grede iese din cazanul în care se face, după numărul de distilări? • Newsweek România

The article discusses the alcohol content of țuica, a traditional Romanian plum brandy, and the distillation process involved in its production. Romanian law defines țuica as a beverage made exclusively from fermented plums, with a minimum commercial strength of 24% alcohol by volume. Typically, commercially available țuica ranges from 28% to 40%, while traditional pălinca starts at 40% and can reach up to 60%. The distillation process yields different alcohol levels, with the first distillation producing 25-35%, and the second distillation yielding 55-70%. The article also explains how to dilute țuica to achieve desired alcohol levels, emphasizing the importance of measuring the initial alcohol content accurately before dilution. A formula for calculating the amount of water needed for dilution is provided, along with a reminder that the quality of water affects the final taste.