In the Balkans, everyone knows that rakija is the best strong alcoholic beverage in the world. Now is the time to show it to the rest of the world. Modern distilleries have significantly developed and modernized the technology of producing rakija, while retaining the best of traditional recipes and heeding the advice of the old masters.

Therefore, we can say with certainty that the quality of today's brandies is the best since the first cauldron reached our region. Read here what prior knowledge you should have in order to enjoy spirits, why brandies are more expensive than whiskey and that we have rakija labels on the market that are over fifty years old.

The return of schnapps to the big stage of alcoholic beverages

For a long time, spirits were relegated to the fringes of the gastronomic scene and were known as a drink for the lower classes of society, who used them to get high quickly. And indeed, there was not much to enjoy in the spirit products of the industrial combines from socialist Yugoslavia. Their focus was more on quantity than quality. Well-stored spirits could be found in the villages in experienced households who maintained the tradition and let the spirits mature in barrels.

However, in the last twenty years, the spirits scene has been on the rise and currently in Serbia we have over 1,000 registered distilleries and at least 50 rakija festivities (festivals, exhibitions, competitions). This revival is also felt in Bosnia and Herzegovina, Croatia, Montenegro and Macedonia. More and more specialized spirits experts are entering the scene, from technologists, master blenders and sommeliers to critics, journalists and dedicated enthusiasts. UNESCO added the plum spirit Šljivovica to the list of the Intangible Cultural Heritage of Humanity at the end of 2022. We are sure that the brandies can become “the next big thing” on the world stage of alcoholic beverages. The ground is prepared. Now it is up to us to seize the opportunity.

How are modern spirits produced?

Unlike other drinks that currently enjoy a better reputation and are made from grain, potatoes, sugar cane or agave, rakija is made from tasty fruits, a rare and expensive raw material. Therefore, most of today's fine spirits must be seen as powerful products of noble origin that can only be produced in very limited quantities.

A rule that most producers follow is that production begins in the orchard and that if a fruit "you wouldn't put in your mouth, you wouldn't put it in your rakija." The fruit is harvested at the moment of technological maturity, with bad and damaged fruit being sorted out and the stones and seeds removed. The ground and pureed fruit is stored in containers where it ferments.

The next step is distillation or "distilling the brandy", which usually takes place in two steps. The first distillation produces the so-called soft brandy with an alcohol content of 25 - 30%. This is followed by the second distillation, the so-called "prepek", which results in a distillate with a strength of 65 - 70%. This is then stored in wooden or stainless steel barrels or glass vessels, where it gradually reduces to a drinkable strength of around 40 - 45% alcohol before it stabilizes and can be bottled.

This process can take a year, but it can also extend over ten, fifteen or even 30 years. It should therefore come as no surprise that a good brandy can now have a price that is higher than what we are used to. What is certain is that it will become more expensive in the future, as demand is also constantly increasing. In addition to product development, distilleries also invest a lot in their marketing, packaging, the development of new markets (including in Austria), but also in new uses for the spirits (for example in cocktails).

Sljiva (the plum) is the synonym for spirits

Plum spirits are traditionally the most common variety and most producers strive to demonstrate their craftsmanship with a good Šljivovica. This distillate can be stored in wooden barrels for up to 30 years. However, most producers bring brandies onto the market that are between three and ten years old. The type of plum used to make the rakija is important. The best varieties today are considered to be Požeška (Madžarka), Crvena Ranka (Šumadinka), Crnošljiva, Trnovača, Povlenka and Metlaš.

Right after Šljivovica, the most popular spirits are those made from quince, peach/apricot, pear, apple, grape, juniper, herbs, walnut and honey. Spirits made from raspberry, carrot, cherry, blackberry, cornelian cherry, mulberry, cantaloupe and other, even more exotic fruits can also be found on the market.

No matter which spirit you choose, it is important to consume it properly, with pleasure and with respect for the tradition and the work of the producer. It is a real luxury to set aside a little money and a little time to enjoy the top-quality spirits that are now available on the market in Vienna and Austria. However, we recommend doing so in moderation and in the company of family and friends.