Romanian distillates, tradition and landmarks

Abstract

In the entire Europe the production of the alcoholic distillates starts in the 14th and 15th centuries. All over Europe the production of the alcoholic distillates becomes a trade that was no longer the doctors’ and pharmacists’ monopoly. The alchemist Arnaldo de Villanova and his student, Raymondo Lulle are firsts europeans who characterised the power of thes “spirits”. But a technical progress emerges only in the 16th century by the activity of Paracelsus, Basilius Valentin, Gianbattista della Porta and Andreas Libau. The production of distillates started in Romania in the 16th century, first of all in Transylvania, a moment when this trade also appeared in other parts of Europe. The specific terminology and the autochthonous raw materials led to the appearance of some typically Romanian products. Since the second half of the sixteenth century, vino sublimatum, brandies, rakies and aqua vitae are well known products in Roumanians countries. Gradually, the distillation installations of the rich owners become bigger and bigger and are improved sometimes specialized in „food transformation” (distillation of the cereal dregs). Villagers processed only fruits (prunes) and the sub products of vinification (marc brandy, dregs), or some inferior wines. They did not have the right to trade these distilled alcoholic products. From the 18th century they notice the development of a rural skill that of distillation. In the 19th century 70-80% from the fruit production was transformed by distillation. At present, by the accession to the EU, there have come into force laws regulating very strictly this sector.