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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]

History

The first documented alcoholic herbal tinctures were created by Hippocrates, the "father of medicine", as treatments for illnesses. During Roman times it was popular to infuse wines with spices, giving rise to hippocras and mulled 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 by Henry III of France. The oldest known Polish book describing nalewka was written by Stefan Falimierz and published in Kraków in 1534, titled On Herbs and Their Potency (O ziolach y o moczy gich).^[12] From the 16th to 19th centuries the Manor 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 the Szlachta, 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.

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 nalewkas are fruits, herbs, spices, roots, leaves, flowers, sugar, and honey. Some examples of ingredients and the corresponding nalewka are below:

Notes

1.^ Technically some varieties of gin are also nalewkas.^[3]

References

^ Lucyna Ćwierczakiewiczowa (1858). Jedyne praktyczne przepisy... (in Polish). Warsaw, Gebethner i Wolff. p. 264. ISBN 83-7386-071-1.
^ ^a ^b ^c Jan Rogala (2003). Nalewki zdrowotne, czyli 102 przepisy na alkohol który wspomaga organizm (in Polish). Warsaw, Baobab. ISBN 83-89642-00-X.
^ ^a ^b Grzegorz Russak. "Nalewki staropolskie – chluba przeszłości, nadzieja przyszłości". Polonia.org (in Polish). Krefeld: Polonia Świata. Retrieved 2006-07-10.
^ ^a ^b Zdzisław T. Nowicki (2002). Domowe piwa, cydry, wina, nalewki, likiery i kremy (in Polish). Gdynia, Galion. p. 324. ISBN 83-909329-3-8.
^ Jan Makosiński (1911). Przepisy do przyrządzania wódek, rozolisów, rumów, araków, likierów, cognaców, esencyi ponczowych, krupników i grogu (in Polish). Kraków-Kielce, Avis. p. 43.
^ Чем наливка отличается от настойки. aif.ru (in Russian). 27 May 2017. Retrieved 2023-04-15.
^ John Frederick Erdmann (1825). "Manners and Customs of the Russians in the Government of Kasan". The cabinet of foreign voyages and travels. London: Treuttel & Würtz. p. 81.
^ "Наливка". Brockhaus and Efron Encyclopedic Dictionary (in Russian). Leipzig-St. Petersburg: Brockhaus and Efron. 1890–1906. Archived from the original on 2014-04-07. Retrieved 2011-01-16.
^ "Наливка". Great Soviet Encyclopedia (in Russian) (III ed.). Moscow. 1969–1978. Retrieved 18 June 2020.{{cite encyclopedia}}: CS1 maint: location missing publisher (link)
^ "Наливка". Российский гуманитарный энциклопедический словарь (in Russian). Vol. 2 (I ed.). St. Petersburg: Гуманитарный издательский центр ВЛАДОС. 2002. ISBN 5-8465-0021-8. 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.
^ Studies in Polish Civilization. Institute on East Central Europe, Columbia University. 1971. p. 347.

External links

Nalewka Tarninówka Archived 2018-12-26 at the Wayback Machine

[Ćwierczakiewiczowa-1] Lucyna Ćwierczakiewiczowa (1858). Jedyne praktyczne przepisy... (in Polish). Warsaw, Gebethner i Wolff. p. 264. ISBN 83-7386-071-1.

[Rogala-2] Jan Rogala (2003). Nalewki zdrowotne, czyli 102 przepisy na alkohol który wspomaga organizm (in Polish). Warsaw, Baobab. ISBN 83-89642-00-X.

[Russak-3] Grzegorz Russak. "Nalewki staropolskie – chluba przeszłości, nadzieja przyszłości". Polonia.org (in Polish). Krefeld: Polonia Świata. Retrieved 2006-07-10.

[Nowicki-4] Zdzisław T. Nowicki (2002). Domowe piwa, cydry, wina, nalewki, likiery i kremy (in Polish). Gdynia, Galion. p. 324. ISBN 83-909329-3-8.

[Makosiński-5] Jan Makosiński (1911). Przepisy do przyrządzania wódek, rozolisów, rumów, araków, likierów, cognaców, esencyi ponczowych, krupników i grogu (in Polish). Kraków-Kielce, Avis. p. 43.

[6] Чем наливка отличается от настойки. aif.ru (in Russian). 27 May 2017. Retrieved 2023-04-15.

[Erdmann-7] John Frederick Erdmann (1825). "Manners and Customs of the Russians in the Government of Kasan". The cabinet of foreign voyages and travels. London: Treuttel & Würtz. p. 81.

[Brockhaus-8] "Наливка". Brockhaus and Efron Encyclopedic Dictionary (in Russian). Leipzig-St. Petersburg: Brockhaus and Efron. 1890–1906. Archived from the original on 2014-04-07. Retrieved 2011-01-16.

[SE-9] "Наливка". Great Soviet Encyclopedia (in Russian) (III ed.). Moscow. 1969–1978. Retrieved 18 June 2020.{{cite encyclopedia}}: CS1 maint: location missing publisher (link)

[gumanitarnyi-10] "Наливка". Российский гуманитарный энциклопедический словарь (in Russian). Vol. 2 (I ed.). St. Petersburg: Гуманитарный издательский центр ВЛАДОС. 2002. ISBN 5-8465-0021-8. Archived from the original on 2012-11-05. Retrieved 2011-01-16.

[11] "Настойка". Малый Академический Словарь русского языка (in Russian). Vol. 2 (IV ed.). Moscow: RAS Linguistic Studies Institute, Poligrafresursy. 1999. Retrieved 2011-02-14.

[12] Studies in Polish Civilization. Institute on East Central Europe, Columbia University. 1971. p. 347.

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+{{Short description|Infused alcoholic beverage}}
-[[File:Nalewka wszystkie.JPG|thumb|right|400px|A variety of nalewkas in various stages of preparation]]
+[[File:Nalewka wszystkie.JPG|thumb|right|400px|A variety of nalewka recipes in various stages of preparation]]
-'''Nalewka''' ({{IPA-pl|nalɛfka|IPA}}) is a traditional [[Poland|Polish]] category of [[alcoholic beverage]].<ref name="Ćwierczakiewiczowa">{{pl icon}} {{cite book | author=[[Lucyna Ćwierczakiewiczowa]] | year=1858 | title=Jedyne praktyczne przepisy... | publisher=Warsaw, Gebethner i Wolff | isbn=83-7386-071-1 | page=264 }}</ref> Similar to medicinal [[tincture]]s,<ref name="Rogala">{{pl icon}} {{cite book | author=Jan Rogala | year=2003 | title=Nalewki zdrowotne, czyli 102 przepisy na alkohol który wspomaga organizm | publisher=Warsaw, Baobab | isbn=83-89642-00-X | page=108 }}</ref> it is usually 40 to 45% strong (though some can be as strong as 75%),<ref name="Russak">{{pl icon}} {{cite web | author=Grzegorz Russak | title=Nalewki staropolskie&nbsp;– chluba przeszłości, nadzieja przyszłości | publisher=Polonia Świata | location=[[Krefeld]] | year= | work=Polonia.org | url=http://www.polonia.org/nalewki_staropolskie.htm | accessdate=2006-07-10 }}</ref> and is made by maceration of various ingredients in alcohol, usually [[vodka]] or [[Rectified spirit|spirit]]. Among the ingredients often used are fruits, herbs, spice, sugar or [[molasses]].<ref name="Rogala">{{pl icon}} {{cite book | author=Jan Rogala | year=2003 | title=Nalewki: Stare i nowe przepisy, czyli jak mocny alkohol uczynić szlachetnym | publisher=Warsaw, Ex Libris | isbn=83-89351-86-2 | page=104 }}</ref> The name ''nalewka'' is currently being registered for [[Protected Geographical Status|national appellation]] within the [[European Union]].<ref name="Rogala"/><ref name="Nowicki">{{pl icon}} {{cite book | author=Zdzisław T. Nowicki | year=2002 | title=Domowe piwa, cydry, wina, nalewki, likiery i kremy | publisher=Gdynia, Galion | isbn=83-909329-3-8 | page=324 }}</ref> Unlike ordinary [[liqueur]]s, nalewkas are usually [[aging|aged]].<ref name="Nowicki"/><ref name="Makosiński">{{pl icon}} {{cite book | author=Jan Makosiński | year=1911 | title=Przepisy do przyrządzania wódek, rozolisów, rumów, araków, likierów, cognaców, esencyi ponczowych, krupników i grogu | publisher=Kraków-Kielce, Avis | id= | page=43 }}</ref>
+'''Nalewka''' ({{IPA|pl|na'lɛfka|IPA}}), plural nalewki, is a traditional alcoholic beverage from [[Poland]].<ref name="Ćwierczakiewiczowa">{{cite book | author=Lucyna Ćwierczakiewiczowa | author-link=Lucyna Ćwierczakiewiczowa | year=1858 | title=Jedyne praktyczne przepisy... | publisher=Warsaw, Gebethner i Wolff | isbn=83-7386-071-1 | page=264 |language=pl}}</ref> Similar to medicinal [[tincture]]s,<ref name="Rogala">{{cite book | author=Jan Rogala | year=2003 | title=Nalewki zdrowotne, czyli 102 przepisy na alkohol który wspomaga organizm | publisher=Warsaw, Baobab | isbn=83-89642-00-X |language=pl}}</ref>{{rp|108}} it is usually 40% to 45% alcohol by volume, though some can be as strong as 75%.<ref name="Russak">{{cite web | author=Grzegorz Russak | title=Nalewki staropolskie&nbsp;– chluba przeszłości, nadzieja przyszłości | publisher=Polonia Świata | location=[[Krefeld]] | work=Polonia.org | url=http://www.polonia.org/nalewki_staropolskie.htm | access-date=2006-07-10 |language=pl}}</ref> Nalewka is created by macerating and / or infusing various ingredients in alcohol, usually [[vodka]] or [[Rectified spirit|neutral spirits]]. Among the ingredients often used are fruits, herbs, spices, roots, sugar and honey. The name ''nalewka'' is currently{{when|date=October 2017}} being registered for [[Protected Geographical Status|national appellation]] within the [[European Union]].<ref name="Rogala"/><ref name="Nowicki">{{cite book | author=Zdzisław T. Nowicki | year=2002 | title=Domowe piwa, cydry, wina, nalewki, likiery i kremy | publisher=Gdynia, Galion | isbn=83-909329-3-8 | page=324 |language=pl}}</ref> Unlike ordinary [[liqueur]]s, nalewki are usually aged.<ref name="Nowicki"/><ref name="Makosiński">{{cite book | author=Jan Makosiński | year=1911 | title=Przepisy do przyrządzania wódek, rozolisów, rumów, araków, likierów, cognaców, esencyi ponczowych, krupników i grogu | publisher=Kraków-Kielce, Avis | page=43 |language=pl}}</ref> 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 is also misleadingly used for a variety of alcoholic cocktails sold in Poland, usually of low quality and low content of alcohol. It could also be confused with its [[false friend]] cognate, [[Eastern Europe]]an ''[[nalivka]]''
+The name nalewka is sometimes misleadingly used for a variety of commercially produced alcohols sold in Poland, usually of low quality and alcohol content.
-([[Russian language|Russian]], [[Ukrainian language|Ukrainian]]: наливка), popular in Ukraine at least since the 17th century and in Russia at least since the 19th century.<ref>Наливки на водке и без нее http://www.ermak.su/vodka/nalivki.htm</ref><ref name="Erdmann">{{cite book | author =John Frederick Erdmann | coauthors = | title =The cabinet of foreign voyages and travels | year =1825 | editor = | page =81 | chapter =Manners and Customs of the Russians in the Government of Kasan | chapterurl =http://books.google.com/books?id=jngBAAAAQAAJ&printsec=frontcover&hl=pl&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false | publisher =Treuttel & Würtz | location =London | url =http://books.google.com/books?id=jngBAAAAQAAJ&pg=PA81&dq=%22nalivka+is%22&ei=ONmXS_jiH4f4lQTzuK30CQ&cd=4#v=onepage&q=%22nalivka%20is%22&f=false | accessdate = }}</ref><ref name="Brockhaus">{{ru icon}} {{cite encyclopedia |author= |editor= |encyclopedia=[[Brockhaus and Efron Encyclopedic Dictionary]] |title=Наливка |url=http://slovari.yandex.ru/~%D0%BA%D0%BD%D0%B8%D0%B3%D0%B8/%D0%91%D1%80%D0%BE%D0%BA%D0%B3%D0%B0%D1%83%D0%B7%20%D0%B8%20%D0%95%D1%84%D1%80%D0%BE%D0%BD/%D0%9D%D0%B0%D0%BB%D0%B8%D0%B2%D0%BA%D0%B0/ |accessdate=2011-01-16 |edition= |date= |year=1890–1906 |publisher=Brockhaus and Efron |volume= |location=Leipzig-St. Petersburg |id= |isbn= |oclc= |doi= |pages= |quote= |ref= }}</ref> While the Polish nalewka is an [[infusion]], i.e., made by infusing the berry/herb/fruit flavour into hard liquor, the Ukrainian/Russian nalivkas are made by filling the jar with berries, sugar and water, sealing it, and letting the content ferment for about 6 months. Thus, the Ukrainian/Russian nalivkas are much weaker (usually containing not more than 18–20% of alcohol),<ref name="SE">{{ru icon}} {{cite encyclopedia |author= |coauthors= |editor= |encyclopedia=[[Great Soviet Encyclopedia]] |title=Наливка |url=http://slovari.yandex.ru/~%D0%BA%D0%BD%D0%B8%D0%B3%D0%B8/%D0%91%D0%A1%D0%AD/%D0%9D%D0%B0%D0%BB%D0%B8%D0%B2%D0%BA%D0%B0/ |accessdate=2011-01-16 |edition=III |year=1969–1978 | publisher=Sovetskaya Entsiklopediya |volume= |location=Moscow |id= |isbn= |oclc= |doi= |pages= }}</ref> sweeter and have a more concentrated berry aroma.<ref name="gumanitarnyi">{{ru icon}} {{cite encyclopedia |author= |editor= |encyclopedia=Российский гуманитарный энциклопедический словарь |title= Наливка|url=http://slovari.yandex.ru/~%D0%BA%D0%BD%D0%B8%D0%B3%D0%B8/%D0%93%D1%83%D0%BC%D0%B0%D0%BD%D0%B8%D1%82%D0%B0%D1%80%D0%BD%D1%8B%D0%B9%20%D1%81%D0%BB%D0%BE%D0%B2%D0%B0%D1%80%D1%8C/%D0%9D%D0%B0%D0%BB%D0%B8%D0%B2%D0%BA%D0%B0/ |accessdate=2011-01-16 | edition=I |year=2002 |publisher=Гуманитарный издательский центр ВЛАДОС |volume=2 |location=St. Petersburg|id= |isbn=5-8465-0021-8 |oclc= |doi= }}</ref> The proper name for a Russian analogue of a Polish ''nalewka'' would be ''nastoika'', infusion. ({{lang-ru|настойка}}, {{lang-uk|настоянка}}, literally, [[tincture]]).<ref>{{ru icon}} {{cite encyclopedia |author= |editor= |encyclopedia=Малый Академический Словарь русского языка |title= Настойка|url=http://feb-web.ru/feb/mas/mas-abc/14/ma239935.htm |accessdate=2011-02-14 | edition=IV |year=1999 |publisher=[[Russian Academy of Sciences|RAS]] Linguistic Studies Institute, Poligrafresursy |volume=2 |location= Moscow|id= |isbn= |oclc= |doi= }}</ref> Large well-stocked Russian bars feature hundreds of such nastoikas, made by infusing various herbs (e.g., tarragon), vegetables (e.g., pepper, horseradish), fruits (e.g., lemon) and berries (e.g., cranberry) into vodka. For example, [[Stolichnaya]] exports 15 various nastoikas.
+It could also be confused with its cognate, ''[[nalivka]]'' or ''[[nalyvka]]'' ([[Russian language|Russian]], [[Ukrainian language|Ukrainian]]: наливка), popular in Ukraine since the 17th century and in Russia since the second half of the 16th century.<ref>{{cite web |url=https://aif.ru/dontknows/eternal/chem_nalivka_otlichaetsya_ot_nastoyki |script-title=ru:Чем наливка отличается от настойки |language=ru |website=aif.ru |date=27 May 2017 |access-date=2023-04-15}}</ref><ref name="Erdmann">{{cite book | author =John Frederick Erdmann | title =The cabinet of foreign voyages and travels | year =1825 | page =81 | chapter =Manners and Customs of the Russians in the Government of Kasan | chapter-url =https://books.google.com/books?id=jngBAAAAQAAJ | publisher =Treuttel & Würtz | location =London | url =https://books.google.com/books?id=jngBAAAAQAAJ&q=%22nalivka+is%22&pg=PA81 }}</ref><ref name="Brockhaus">{{cite encyclopedia |encyclopedia=[[Brockhaus and Efron Encyclopedic Dictionary]] |title=Наливка |url=http://slovari.yandex.ru/~%D0%BA%D0%BD%D0%B8%D0%B3%D0%B8/%D0%91%D1%80%D0%BE%D0%BA%D0%B3%D0%B0%D1%83%D0%B7%20%D0%B8%20%D0%95%D1%84%D1%80%D0%BE%D0%BD/%D0%9D%D0%B0%D0%BB%D0%B8%D0%B2%D0%BA%D0%B0/ |access-date=2011-01-16 |year=1890–1906 |publisher=Brockhaus and Efron |location=Leipzig-St. Petersburg |language=ru |archive-url=https://web.archive.org/web/20140407070932/http://slovari.yandex.ru/~%D0%BA%D0%BD%D0%B8%D0%B3%D0%B8/%D0%91%D1%80%D0%BE%D0%BA%D0%B3%D0%B0%D1%83%D0%B7%20%D0%B8%20%D0%95%D1%84%D1%80%D0%BE%D0%BD/%D0%9D%D0%B0%D0%BB%D0%B8%D0%B2%D0%BA%D0%B0/ |archive-date=2014-04-07 |url-status=dead }}</ref> 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).<ref name="SE">{{cite encyclopedia |encyclopedia=[[Great Soviet Encyclopedia]] |title=Наливка |url=http://bse.sci-lib.com/article079890.html |access-date=18 June 2020 |edition=III |year=1969–1978 |location=Moscow |language=ru }}</ref><ref name="gumanitarnyi">{{cite encyclopedia |encyclopedia=Российский гуманитарный энциклопедический словарь |title=Наливка |url=http://slovari.yandex.ru/~%D0%BA%D0%BD%D0%B8%D0%B3%D0%B8/%D0%93%D1%83%D0%BC%D0%B0%D0%BD%D0%B8%D1%82%D0%B0%D1%80%D0%BD%D1%8B%D0%B9%20%D1%81%D0%BB%D0%BE%D0%B2%D0%B0%D1%80%D1%8C/%D0%9D%D0%B0%D0%BB%D0%B8%D0%B2%D0%BA%D0%B0/ |access-date=2011-01-16 |edition=I |year=2002 |publisher=Гуманитарный издательский центр ВЛАДОС |volume=2 |location=St. Petersburg |isbn=5-8465-0021-8 |language=ru |archive-url=https://web.archive.org/web/20121105145844/http://slovari.yandex.ru/~%D0%BA%D0%BD%D0%B8%D0%B3%D0%B8/%D0%93%D1%83%D0%BC%D0%B0%D0%BD%D0%B8%D1%82%D0%B0%D1%80%D0%BD%D1%8B%D0%B9%20%D1%81%D0%BB%D0%BE%D0%B2%D0%B0%D1%80%D1%8C/%D0%9D%D0%B0%D0%BB%D0%B8%D0%B2%D0%BA%D0%B0/ |archive-date=2012-11-05 |url-status=dead }}</ref> The proper name for a Russian analogue of a Polish ''nalewka'' would be ''nastoika'', infusion. ({{langx|ru|настойка}}, {{langx|uk|настоянка}}, ''nastoyanka'', literally, [[tincture]]).<ref>{{cite encyclopedia |encyclopedia=Малый Академический Словарь русского языка |title= Настойка|url=http://feb-web.ru/feb/mas/mas-abc/14/ma239935.htm |access-date=2011-02-14 | edition=IV |year=1999 |publisher=[[Russian Academy of Sciences|RAS]] Linguistic Studies Institute, Poligrafresursy |volume=2 |location= Moscow|language=ru}}</ref>
+==History==
+[[File:Nastoiki SPB 2022.jpg|thumb|A variety of nalewka]]
+The first documented alcoholic herbal tinctures were created by [[Hippocrates]], the "father of medicine", as treatments for illnesses. During Roman times it was popular to infuse wines with spices, giving rise to [[hippocras]] and [[mulled 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 by [[Henry III of France]]. The oldest known Polish book describing nalewka was written by [[Stefan Falimierz]] and published in Kraków in 1534, titled ''On Herbs and Their Potency'' (''O ziolach y o moczy gich'').<ref>{{cite book
+|title=Studies in Polish Civilization
+|year=1971
+|publisher=Institute on East Central Europe, Columbia University
+|pages=347}}</ref> From the 16th to 19th centuries the [[Manor 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 the [[Szlachta]], often kept these recipes secret, and they were only given to the senior children upon the death of the father.<ref name="Rogala"/> 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.
 ==Ingredients==
-[[Image:Nalewka Kawówka.JPG|The colour of coffee-based nalewka after three years of aging, half of that time in a wooden barrel|thumb]]
+[[Image:Nalewka Kawówka.JPG|The color of coffee-based nalewka after three years of aging, half of that time in a wooden barrel|thumb]]
-Most nalewkas have their proper name derived either from their main ingredient or from the name of their traditional place of production. The recipes for nalewkas were at times kept secret by some of the [[szlachta]] families, and they were only given to the senior children upon the death of the father.<ref name="Rogala"/> Common ingredients of nalewkas are fruits, herbs, spices, coffee, honey, sugar, and [[molasses]]. Some examples of 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 nalewkas are fruits, herbs, spices, roots, leaves, flowers, sugar, and honey. Some examples of ingredients and the corresponding nalewka are below:
 * [[Anise]] (''[[anyżówka]]'')
 * [[Apricot]]s (''[[morelówka]]'')
+* [[Blackberry]] (''jeżynówka'')
 * [[Blackcurrant]]s (''[[porzeczkówka]]'')
-* [[Cherry|Cherries]] (''wiśniówka'')
+* [[Cherry|Cherries]] (''[[Wisniowka (liqueur)|wiśniówka]]'')
+* [[Chokeberry|Chokeberries]] (''aroniówka'')
 * [[Common hawthorn]] (''[[głogówka]]'')
 * [[Cornus mas]] (''[[dereniówka]]'')
@@ Line 18: / Line 30: @@
 * Green [[Juglans regia|Persian walnuts]] (''orzechówka'')
 * [[Juniper]] (''[[jałowcówka]]''){{ref|a|1}}
+* [[Lemon]] (''[[Lemon liqueur|cytrynówka]]'')
+* [[Quince]] ([[pigwówka]])
+* [[Raspberry]] (''malinówka'')
 * [[Artemisia absinthium|Wormwood]] (''[[piołunówka]]'')
@@ Line 29: / Line 44: @@
 ==References==
 <!--This article uses the Cite.php citation mechanism. If you would like more information on how to add references to this article, please see http://meta.wikimedia.org/wiki/Cite/Cite.php -->
-{{reflist|30em}}
+{{Reflist|30em}}
 ==External links==
 {{Commons|Nalewka}}
-* [http://www.polishfoodinfo.com/polish-drinks/nalewka/66-nalewka-tarninowka.html Nalewka Tarninówka]
+* [http://polishfoodinfo.com/pfi/index.php/polish-drinks/nalewka Nalewka Tarninówka] {{Webarchive|url=https://web.archive.org/web/20181226035553/http://polishfoodinfo.com/pfi/index.php/polish-drinks/nalewka |date=2018-12-26 }}
+{{Vodkas}}
 [[Category:Polish liqueurs]]