Before the Soviet governance, in Ukraine, „palinka” or „horivka” was consumed by the local people only occasionally, on weekends or on major religious holidays. It was in the second half of the twentieth century when the population that used to make wine for themselves started using the technology of home-brewing from fruit and grain brews using self-made distillation apparatus. Today, the culture of home moonshining continues to be a common element of the local life. Production of these spirits is increasing and every small producer can boast their brandy obtained from plums, pears, apricots or grapes, but also of the wines or liqueurs. The strength of the local brandy ranges between 40 and 75 degrees. Brandy sold at festivals and tastings is in the range of 45-55 degrees. Robert Fischer is one of the locals that owns a home distillery in Perechyn, specialized in the production of fruit distillates (palinka).