Țuică & Pălincă

A classic Alsace house spanning kirsch, framboise, Poire Williams, mirabelle and quetsch, with prestige wild-berry Geist.

A wide-ranging Alsace distiller reaching deep into wild fruit — rosehip, rowanberry, sloe and chequer alongside the classics.

An Alsatian eau-de-vie house famous for its Poire Williams and its pear-in-the-bottle prisonnière.

A respected Val de Villé distiller of kirsch, mirabelle, pear, raspberry, quetsche and marc.

A large Alsace cooperative house bottling framboise, Poire Williams, mirabelle and quetsch in the tall Alsace flûte.

An Alsace wine house that also distills fine mirabelle and quetsch eaux-de-vie.

The benchmark Black Forest house for Kirschwasser and Himbeergeist — the Wasser/Geist tradition in one distillery.

A Franconian house famed for wild-cherry brandy, aged Zwetschge plum, forest raspberry, mirabelle and wild quince.

A leading Swiss house making AOP Zuger Kirsch, Williams pear, Vieille Prune plum, mirabelle, apricot and quince.

A cult Tyrolean house making uncompromising single-fruit eau-de-vie — apricot, quince, sour cherry, and a famed rowanberry.

A modern Austrian distiller prized for estate-fruit apricot, raspberry, pear, apple, plum and rowan/wild-service eaux-de-vie.

A Styrian house making fine apple, pear and plum brandies (and famed fruit vinegars).

Italy's oldest grappa house, also crafting fruit-based distillates and liqueurs.

A famed Friulian grappa house that also distills whole-fruit and pear eaux-de-vie.

A Lake Velence pálinka house making Williams pear, sour cherry, apricot and plum, plus amphora-aged specialties.

A Szabolcs house built on Szatmár plum, with apple, quince, black cherry and an aged Elixir line.

A Békés distiller of plum and black-cherry pálinka, including bedded (ágyas) styles.

A storied Hungarian house making protected pálinka, including Kecskemét apricot.

A Szabolcs distillery producing a range of fruit pálinkas.

A prolific Hungarian house distilling 80-plus products from around 30 different fruits.

A Zlatibor house — in the village literally named Šljivovica — making aged plum brandy.

A Vojvodina house with a premium multi-fruit brandy range.

A Šumadija distiller of plum, grape and herbal brandies.

A Gruža-valley house making plum, quince and pear, with long-aged plum bottlings.

A Serbian house making aged plum brandies, vinjak and liqueurs.

A family hamlet distillery making native-variety plum rakija — recognized by Slow Food.

The best-known Moravian slivovice house — triple-distilled plum, pear, apricot and cherry, including kosher lines.

Bulgaria's benchmark plum brandy, tied to a monastic tradition since the 14th century.

A Romanian house making plum-based pălincă and țuică.

The traditional high-proof plum slivovitz of Poland's Goral highlands.

A pioneering American craft distiller applying Alsatian eau-de-vie technique to Oregon orchard fruit — plus a Douglas fir eau-de-vie.

A Chicago family distillery making apple, cherry, apricot, plum and tropical-fruit brandies.

An Alsace house famous for the sheer breadth of its eaux-de-vie — from Williams pear and framboise to holly, hay and rose.

A Périgord distillery specializing in the region's plum and walnut eaux-de-vie, plus pear and raspberry.

A celebrated English craft distiller of fruit eaux-de-vie rivaling the best of the Continent.

A sustainable Kent distillery turning surplus orchard and hedgerow fruit into spirit.

A family Scottish distillery making eaux-de-vie from Scottish berries and orchard fruit.

One of Switzerland's oldest distillers (since 1846), spanning kirsch, Williams pear, aged plum and berry Geist.

A Vorarlberg distiller of Alpine orchard and wild-fruit eaux-de-vie.

Vittorio Capovilla's Veneto distillery — among the most revered fruit distillers in the world, from Williams pear to wild plum.

A Lombard artisan distiller of grappa and fruit distillates.