Nalewka (IPA:[na'lɛfka]), plural nalewki, is a traditional alcoholic beverage fromPoland.[1] Similar to medicinaltinctures,[2]: 108 it is usually 40% to 45% alcohol by volume, though some can be as strong as 75%.[3] Nalewka is created by macerating and / or infusing various ingredients in alcohol, usuallyvodka orneutral spirits. Among the ingredients often used are fruits, herbs, spices, roots, sugar and honey. The namenalewka is currently[when?] being registered fornational appellation within theEuropean Union.[2][4] Unlike ordinaryliqueurs, nalewki are usually aged.[4][5] Since nalewka is produced by infusion rather than distillation, the liquid is typically colorful and somewhat opaque. Taste-wise, nalewka is similar to fruit liqueurs such asschnapps oreau-de-vie, but is usually sweeter and typically lacks a strong alcohol taste.
The name nalewka is sometimes misleadingly used for a variety of commercially produced alcohols sold in Poland, usually of low quality and alcohol content.
It could also be confused with its cognate,nalivka ornalyvka (Russian,Ukrainian: наливка), popular in Ukraine since the 17th century and in Russia since the second half of the 16th century.[6][7][8] While the Polish nalewka is aninfusion, the Ukrainian/Russian nalivkas are made by filling a jar with fruit, sugar and water, sealing it, and letting the contents ferment. Thus, the Ukrainian/Russian nalivkas are much weaker (usually containing less than 20% alcohol).[9][10] The proper name for a Russian analogue of a Polishnalewka would benastoika, infusion. (Russian:настойка,Ukrainian:настоянка,nastoyanka, literally,tincture).[11]
The first documented alcoholic herbal tinctures were created byHippocrates, the "father of medicine", as treatments for illnesses. During Roman times it was popular to infuse wines with spices, giving rise tohippocras andmulled wine. Through the following centuries, various European cultures developed many flavored alcohols using locally available fruits, herbs and spices. This was a way to preserve the flavors and medicinal properties of seasonal ingredients for use throughout the year, either as remedies or libations. Creating sweetened alcoholic tinctures gained popularity in Poland during the 16th century, possibly due to an influx of French culture brought byHenry III of France. The oldest known Polish book describing nalewka was written byStefan Falimierz and published in Kraków in 1534, titledOn Herbs and Their Potency (O ziolach y o moczy gich).[12] From the 16th to 19th centuries theManor houses of Polish nobility would typically produce and stock a variety of nalewki, and the recipes were passed down from generation to generation in home almanacs called "Silva rerum". Families in the Polish nobility, known as theSzlachta, often kept these recipes secret, and they were only given to the senior children upon the death of the father.[2] The production of nalewka later spread to ordinary households, and from the mid to late 19th century a large number of books were published describing processes and recipes, as well as instructions for obtaining ingredients.
Most nalewki have their proper name derived either from their main ingredient or from the name of their traditional place of production. Common ingredients of nalewki are fruits, herbs, spices, roots, leaves, flowers, sugar, and honey. Some examples of ingredients and the corresponding nalewka are below:
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