What to drink in Romania
So apparently, Romanians top some highly questionable chart for annual alcohol consumption (1). Geography may have something to do with it — this is where beer, wine, and spirits all shake hands. And yes, that might just encourage a bit of drinking, but rumors of our national alcoholism are greatly exagerrated. Cheers!
Joke aside, our booze come wrapped in plenty of folklore. The most overused tale claims that 2,000 years ago some guy cut the vines before a Roman invasion so the conquerors wouldn’t get the wine. Total bullshit. More likely, they hacked them down because our ancestors refused to show up for battle or work (2) — a proud tradition we’ve clearly maintained.
When to Drink What in Romania
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The Great Alcohol Map of Romania
The Booze
🍺Beer, Our National Pastime
No serious country should exist without at least a type of beer. Commercial brewing in Romania began in the 18th century under German and Austro-Hungarian influence. Under communism, production was centralized, quantity was prioritized, and shortages in the 1980s meant long queues for fresh beer. After 1990, foreign brewers modernized old facilities, and by the 2000s Romania had a modern brewing industry. Beer’s popularity rose to surpass wine, enjoyed across all social classes, with “Noroc!” as the traditional toast. Festivals and Oktoberfest-style events in cities like Brașov and Timișoara celebrate both local and imported brews.
The market has long been dominated by pale lagers (4–5% ABV), easy to drink and suited to local tastes—brands like Ursus, Timișoreana, Bergenbier, Silva, and Ciucaș lead the way. Dark lagers such as Silva Dark and Ursus Black have also earned loyal followings for their caramel and roasted malt notes.
Beer is Romania’s #1 alcoholic drink by volume.
~92 liters per capita annual consumption (proudly top 10 globally).
15–16 million hectoliters brewed yearly; 8th largest producer in Europe.
Brewing tradition dates to 1718 (Timișoara, oldest brewery still running).
Over 90% of beer sold is domestic, even for global brands like Heineken or Carlsberg (brewed locally).
3 microbreweries in 2013 → 80+ by 2022, leading to Romania’s craft beer boom.
Economy beers in 2-liter PET bottles are uniquely popular in rural areas.
International awards: Silva Dark, Ursus, and some craft beers have medaled in global competitions.
- Beer has legal status as a “foodstuff” in Romania (along with wine), historically meaning lower taxes and fewer restrictions.
- Notable craft successes: Wicked Barrel’s Black Pot imperial stout (RateBeer Best 2017 Romania), Hop Hooligans’ Crowd Control IPA, Bereta’s NEIPAs.
The Best Beers in Romania
Try Ursus – because you have to and it’s pretty well-rounded – but hunt for Azuga, Grivița, and Nenea Iancu. For a Hungarian twist, go for Csíki Sör (pronounced Cheeky Shore). From the north-east, Suceava and Bermas are standout stars, though they’re trickier to find in Bucharest (2). Zăganu is a fan favourite. And if you’re feeling meh, give Bucur a shot.
Ursus – classic Romanian lager, smooth and well-rounded.
Azuga – crisp lager with a clean, refreshing profile.
Grivița – traditional brew, malty and easy-drinking.
Nenea Iancu – golden lager with a nostalgic, old-school character.
Csíki Sör – Hungarian-style beer, full-bodied with a distinctive taste.
Suceava – regional lager, balanced and aromatic.
Bermas – north-eastern specialty, smooth and flavorful.
Zăganu – craft favourite, hoppy and vibrant.
🍷 Good God, the Wine!
Romania makes excellent wine — and almost nobody outside the country seems to know it. Our ancestors (yes, the same ones who cut down the vines) drank it straight, which the ancient Greeks considered downright barbaric (3). These days, a large part of the population prefers sweet wine and șpriț (read shpritz) — wine mixed with sparkling water. It’s taken us a couple of millennia, but apparently, we got the hang of civilization… right?
We’ve also diversified. You can find excellent dry wine throughout, crisp Fetească Regală whites from Transylvania, bold Fetească Neagră reds from Dealu Mare, and rosés so good they’ll make you forget Provence exists. The problem? Most of it is kept at home — and some of that homemade stuff is largely undrinkable — while shop-bought local wine is often pricier than French, Italian, or Spanish bottles. Smaller yields, winery owners who can’t agree on anything, and the cost of seasonal workers all help explain it. Either way, you have to come here to drink the good stuff, ideally in a vineyard that’s been making wine since before your own country existed.
Wine is Romania’s #2 alcoholic drink by volume, but #1 in heritage.
5th largest vineyard area in Europe; 6th largest wine producer in the EU.
4.4 million hectoliters of wine made in 2023 — a 15% rise from 2022.
Over 470 authorized wineries, from massive estates to boutique producers.
Only ~5% of wine is exported; the rest is enjoyed locally.
Indigenous stars: Fetească Regală (white) & Fetească Neagră (red) — both winning international medals.
Sparkling wine tradition since 1892 in Azuga (Rhein & Cie).
Famous wine regions: Dealu Mare (reds), Cotnari (sweet whites), Drăgășani (indigenous blends), Târnave (crisp whites).
Historic wine tale: phylloxera wiped out vineyards in the late 1800s; replanting was guided by French experts.
International awards: Issa Chardonnay Barrique 2022 (Grand Gold, CMB 2024), Cuvée Charlotte 2018 (Gold, CMB), Avincis Cuvée Valerius 2020 (Gold, Decanter 2024).
The Best Wines in Romania
If you want to drink your way through Romania’s wine heritage, start with the whites: Fetească (from the French fête – party, and yes, it delivers), the crisp and citrusy Crâmpoșie, perfumed Șarbă, fragrant Tămâioasă Românească, the old-school Plăvaie, and the rare Zghiară. Then ease into the reds with juicy Băbească (known as Rară Neagră across the Prut, because the Republic likes to be different), peppery Novac, cherry-scented Cadarcă, and the bold, inky Negru de Drăgășani.
Great wines to start with:
Solo Quinta Branco (Cramele Recaș) – dry white, floral and fruity, elegant and award-winning.
Fetească Neagră (Crama Bauer) – dry red, ruby with plum, spice, and fine tannins.
Tămâioasă Românească (1000 de Chipuri) – aromatic white, honeyed and floral, with lively freshness.
Longitude (Marcea) – crisp white blend, mineral and citrusy, vibrant and modern.
Negru de Drăgășani (Avincis) – bold red, dark fruit and spice, smooth and expressive.
Fetească Neagră (Corcova) – structured red, ripe plum and cherry, elegant and balanced.
Cuvée IX (Lacerta) – complex red blend, layered with berries, oak notes, and long finish.
🥃Palinca is life
Romania’s national drink isn’t wine, it’s țuică — a clear plum brandy served to guests as both a welcome and a challenge. It’s the opener at weddings, funerals, christenings, and any meal where someone’s uncle insists “just one shot” won’t hurt. Strength ranges from politely warming to borderline flammable, and in Transylvania, double-distilled pălincă can hit 60% ABV without blinking.
We don’t stop at plums (țuică, which is pronounced tzooica). Palinca/Horinca, its cousin, is made from apples, pears, apricots, cherries — if it grows, someone’s distilled it, usually in a copper still older than you are. There’s also vinars (Romanian brandy) aged in oak like cognac, with names such as Brâncoveanu winning international medals. Modern producers are branching out into gin with local botanicals, and even whisky — the Carpathian Single Malt debuted in 2022, aged in Romanian wine casks (but frankly it’s nothing to write home about).
Much like our homemade wine, some homebrewed țuică is sublime, some is barely legal under the Geneva Convention. But the good stuff is smooth, aromatic, and dangerously drinkable — which is why no Romanian visit is complete without at least one tiny glass, a raised eyebrow, and the inevitable toast: Noroc!
National pride – Romania is one of the world’s biggest producers of plum brandy (țuică), making an estimated 50–60 million liters a year — but almost none is exported because people drink it all.
Serious strength – Proper Transylvanian pălincă can hit 60% ABV and still be called “smooth” by locals.
Multi-tasking drink – In some villages, țuică doubles as a cooking ingredient, disinfectant, and pig fat starter fluid.
Pre-meal ritual – Tradition says you greet guests with a shot before food — even breakfast, if they arrive early enough.
Award-winners – Premium brands like Brâncoveanu XO vinars and Zetea triple-distilled țuică have taken gold at international competitions.
Beyond plums – While plum is king, there’s also pear, apple, apricot, cherry, quince, and even blueberry brandy.
Ancient roots – Distilling here dates back centuries, with old wood-fired copper stills still in use.
Folk medicine – Said to cure colds, heartbreak, and shyness — dosage guidelines are anyone’s guess.
Strong competition – Villages hold annual țuică festivals where “best in show” is serious bragging rights.
Survival tip – Never try to match a local shot-for-shot unless you’ve updated your will.
The Best Liquor in Romania
Țuică Zetea de Transilvania – A triple-distilled plum brandy so smooth you’ll forget what just hit you. A classic “safe and shout-about-it” pick.
Pălincă de Pere (Palincaria Transilvania) – Pear brandy that’s floral, refined, and surprisingly elegant. Won Silver at the London Spirits Competition — perfect for bragging rights.
Horincă de Maramureș – A small-batch powerhouse (50–60% ABV) distilled in northern Carpathian copper stills. Bold, rustic, unforgettable.
Brâncoveanu XO Vinars – Grape brandy with oak-aged depth and more than 25 international awards. Think cognac, but proudly Romanian.
PATER Țuică & Pălincă – Crafted over five generations by the Mărășoiu family with just fruit, a copper still, and tradition. The plum brandy even medaled at the Spirits Selection Brussels.
Saber Elyzia Afinată / Vișinată – Not as fiery, but the blueberry and sour cherry liqueurs are dangerously sweet, lower-proof, and deeply charming.
Skip the Instagram hype: Carpathian Single Malt may look cool, but serious whisky fans often want more substance than flash.