Rakija - cure for body and soul

Rakija is a traditional spirit known for its strong taste and high alcohol content, usually between 40% and 50%. It is popular in the Balkans, especially in the countries of the former Yugoslavia. It is made by distilling fermented fruit, most often plums, grapes, apricots and pears.
The name rakija comes from the Turkish word "raki", and in our region it started to be made in the 17th century from different types of fruit. It is interesting to note that at the world exhibition in Paris in 1889, Serbia presented its economic and cultural identity with, among other things, five types of brandy. For the best brandies in Serbia, the following were selected: šljivovica, komovica, trešnjevača, šljivovača, klekovača, and in the following year 1900, it was judged that Serbian plum and Serbian šljivovica best characterized Serbia's offer. So, more than a century ago, others recognized what we already knew very well: the best brandy is made from plums. Plum rakija is a strong, colorless (product gets its yellowish color from the color of the wood from which it is barreled) alcoholic drink. It is obtained by boiling and distilling pomace of healthy, ripe and pitted plums. After the first distillation, the so-called "soft" rakija with a lower percentage of alcohol, and re-distillation of the "soft" rakija produces a "prepecenica".

Apart from plum rakija, the following types of rakija can also be singled out: apple rakija, grape rakija, Komovica, pear rakija-Villamovka and many others.
Jabukovača - apple rakija, together with šljimovica, is considered one of the best alcohol drink in the Balkans.
Lozovača was created by distilling fermented grape pomace, i.e. crushed grapes separated from the stalks.
Komovica is also rakija made from grapes, but obtained from the pomace that remains after the wine has been pressed, so it remains as a by-product in the production of wine.
Kruškovača - viljamovka is the most famous type of pear rakija, which owes its name to the famous variety of fruit from which it is made.

Other favorite types of rakija are: cherry brandy, cherry brandy, juniper brandy, walnut brandy, mead brandy, quince brandy, fig brandy, herbal brandy, sour cherry brandy and many others.

The best homemade rakijas is made from one of three types of fruit:
• Stone fruits - plum, apricot, peach, cherry, sour cherry
• Apples - pears, apples (delicious, melrose), quince
• Berries - raspberry, blackberry, currant

 

What all brandies have in common is that only brandies produced from quality, ripe fruit, without additives, can bear the epithet of the best. They are baked in the traditional way in a cauldron, and then poured into barrels where, as a rule, it should age. If it is stored in oak barrels, it acquires a characteristic yellowish color, while in ash barrels, brandy remains colorless.

Rakija is often consumed as an aperitif, and is also considered a symbol of hospitality and tradition in many Balkan cultures. Rakija is a drink that in our country is an irreplaceable part of toasts on festive occasions: at weddings, celebrations, birthdays, but it is also drunk every day. Some drink it for a good start to the day, and some drink it after eating to stimulate digestion, and not too chilled. It is traditionally served in bottles with a narrow and tall neck. However, today, especially in households, but increasingly also in restaurants, glass glasses for rakija of 0.3 dl or 0.5 dl are most often used.

Rakija is an indispensable part of Balkan culture and tradition, a drink that is passed down from generation to generation and is present at every important occasion in life. Centuries ago, brandy was the drink of ordinary people, present at village celebrations, weddings and all kinds of family gatherings. Homemade brandy is often prepared in Serbian households, which contributes to its authenticity and uniqueness. However, in recent years, thanks to improved distillation methods, aging in oak barrels and sophisticated packaging, rakija has become a symbol of luxury and prestige.

The prices of the most expensive brandies can range from several hundred to several thousand euros per bottle, depending on age, exclusivity and producer. Another key factor in determining the price is the aging process. Brandies that have been stored in oak barrels for ten years or more develop complex aromas and a specific character. Luxury packaging also plays a significant role in the price. Handmade glass bottles with gold or silver details, elegant boxes and unique labels contribute to the prestige of these brandies.

 

Rakija is much more than a drink - it is part of the culture and tradition of the people of the Balkans. Whatever type of rakija you choose, one thing is certain - good rakija leaves an indelible mark in every sip.

 

 

 

 

Cover image taken from the site:https://www.agroplod.rs/zemljoradnja/vocarstvo/sljivovica-rakija-brend-po-kome-se-srbija-prepoznaju-u-svetu/