There were analyzed 26 homemade samples of fruit distillates (plum, apple and pear brandies) originating from different areas of Romania-Transylvania (Maramureş, Cluj, Bistriţa-Năsăud, Alba and Bihor Counties). We investigated phenolic derivatives as minor components which can be considered authenticity markers. The techniques used were UV-VIS spectrometry and high performance liquid chromatography (HPLC) applied to identify and to determine the amounts of phenolic compounds present in these distillates. We determined their specific fingerprint by UV-VIS absorption peaks and found significant qualitative and quantitative differences between plum, apple and pear brandies, and between the plum brandies from different counties. The HPLC method was useful to identify the main phenolic markers, specific for raw materials of distillates. By comparison with standard mixture of phenolics, we could determine quantitatively the major phenolics concentration, namely the gallic and chlorogenic acids. The protocatecuic acid was specific for apple brandy, quercetine was found only in pear brandy, while kaempherol exclusively in plum ţuica. We consider that phenolics’ fingerprint and their concentration in brandies can be used as good authenticity markers to distinguish the type of raw material and the geographical origin.