Nastoika

With the advent of horilka in Ukraine in the fifteenth century, soon began to appear also many nasktoikas and liqueurs prepared on its basis. They were made mainly on berries (plums and cherries) or on herbs and roots of plants using 20-degree vodka, left to ferment in a warm room. Compared to liqueurs, tinctures were stronger and were considered a privileged drink. It was drunk and made by well-off people.