Nalewka (IPA:[na'lɛfka]), plural nalewki, is a traditional alcoholic beverage from Poland.[1] Similar to medicinal tinctures,[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, usually vodka or neutral spirits. Among the ingredients often used are fruits, herbs, spices, roots, sugar and honey. The name nalewka is currently[when?] being registered for national appellation within the European Union.[2][4] Unlike ordinary liqueurs, 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 as schnapps or eau-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 or nalyvka (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 an infusion, 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 Polish nalewka would be nastoika, infusion. (Russian: настойка, Ukrainian: настоянка, nastoyanka, literally, tincture).[11]
^"Наливка". Российский гуманитарный энциклопедический словарь (in Russian). Vol. 2 (I ed.). St. Petersburg: Гуманитарный издательский центр ВЛАДОС. 2002. ISBN5-8465-0021-8. Archived from the original on 2012-11-05. Retrieved 2011-01-16.
^"Настойка". Малый Академический Словарь русского языка (in Russian). Vol. 2 (IV ed.). Moscow: RAS Linguistic Studies Institute, Poligrafresursy. 1999. Retrieved 2011-02-14.