In another good year, trees in good gardens break from plums. Compote, jam, jam, jam, pies? and the fruits are endless. So it comes to mind: "What else to cook or make at home?" Of course plum brandy! Or, in other words, rakia. Call it what you will, the rich taste and refined aroma doesn't get any worse.

plum moonshine recipe

In general, plum moonshine is difficult to spoil. You have to try very hard, because it contains only fruits and water. Here is the classic recipe:

• 22 kg plums
• 16 liters of water

The preparation of moonshine consists of several stages.

Fruit preparation

The choice of plums is never worth it? absolutely any will do, you can even cracked, overripe, frostbitten, as long as they are sweet. Homemade or purchased? doesn't matter either. You can’t wash them (wash natural wild yeast from the skin and ruin everything). If it is already heavily soiled, you can wipe it with a cloth or paper towel.

Gourmets of plum moonshine say that according to the exact recipe, it is necessary to crush the fruit, and be sure to add a handful of crushed seeds to the mash.

Wort preparation

The recipe does not offer anything original: put plum puree in a container, cover with a sieve or a rare cloth, such as gauze, and leave warm for a day. If fermentation does not start, then add a little sugar (200-300g).

Traditionally, according to the recipe at home, the wort should only be prepared exclusively in a wooden vat. At the present time, glass or enameled dishes are quite suitable.

Fermentation of the mixture

When the visible fermentation process begins, water is added to the wort and placed under a water seal. Ideal conditions for obtaining high-quality mash? warmth and darkness. You can not mix the mash! There are some harmful substances in the pulp. It is better, after the release of carbon dioxide, to strain the mixture before distillation.

Distillation

To get moonshine with the smell of plums instead of amber from fusel oils, you will have to distill twice:

• first time expelled? dry?, fractions are not separated
• dilute the resulting alcohol to 20-30 °
• the second time they are also expelled? dry?, but with a division into fractions

Rakia yield is obtained with a strength of 53-65 °. The old-timers of the Balkans require triple distillation without fail. The fortress in this case is about 75 °.

Infusion

To make a completely real slivovitz, according to the recipe, you need to keep it in a mulberry, acacia or oak barrel for at least 3 years. Then she will get her own? golden color and wonderful fragrance. Connoisseurs advise not to drink a freshly prepared drink. Is it worth giving moonshine? a rest? only 2 months and you will taste real nectar!

Poor year? no problem

And if the drain is not so much? Braga is not enough to put, but you want plum fragrance and aftertaste from alcohol. Liqueurs and liqueurs will come to the rescue.

At home, these drinks are very easy to prepare, especially since their composition is more than simple. The average recipe assumes the presence of moonshine, plums (prunes) and sugar. Lovers bring their fragrant notes. As a rule, these are mint, vanilla, cloves, citric acid, allspice, honey, apple juice, cardamom, cinnamon.

In short, the choice of additives is great, it all depends on taste preferences. Below are standard recipes that you can vary for yourself.

Drunk prunes

• 1 liter moonshine
• 8 pcs. prunes
• a pinch of vanillin
• a pinch of spices (cloves and allspice)

Crush the spices, mix all the ingredients, pour in alcohol and let it brew for 10-12 days in the dark and cool. After filtering and you can taste.

Prunes tip: Avoid light brown or bright black. In both cases, dried fruits are treated with chemicals to increase shelf life. And this will not add flavor and usefulness to the drink.

This scheme is suitable for lovers of strong drinks, or when it was not possible to clean the moonshine enough. They can also ennoble hard vodka and diluted alcohol.

ladies prunes

• 1.5 liters of moonshine
• 150 g prunes
• 100 g sugar

Mix all ingredients in a glass container. Let it brew for about a month. To dissolve sugar? shake occasionally. After strain and enjoy. If you replace sugar with honey, then the tincture will acquire a piquant astringency. You just have to additionally filter the alcohol again to remove all suspensions.

plum liqueur

• 0.5 l of strong moonshine (50-60 °)
• 1 kg fresh plums
• 300 g sugar

Wash the fruits and remove the seeds, pass the pulp through a meat grinder. Add sugar and refrigerate for 3 hours, stirring occasionally. Then strain through a sieve, pour moonshine into the resulting plum juice and leave the semi-finished liquor for 3 months in the dark and cool. Then filter, give? Rest? 10 days and you can enjoy.

So that the liquor does not become mash? refrigeration is required at all stages of preparation. For a refreshing taste, at the very beginning, mint leaves are added to the plum puree, or 2-3 drops of mint essence are poured into the finished product.

A little trick: if you add a little grated ginger root, a little ground oak bark or a pinch of crushed nutmeg with almonds to a tincture or liquor, then the output after filtering will be almost homemade cognac.

All these drinks can be stored for a long time, corked, in a dark, cool place. Any of them can be varied and brought to perfection. The main thing? remember that the culture of drinking involves? consume them in moderation, so as not to get sick after, but only for fun and health for?.

13393

When a citizen of Prague sets out on his journey to Turnov,
the whole family gathers around him, all the acquaintances,
and he, looking into the suitcase, says to his wife:
- Old woman, how many cutlets did you put me? Did you forget the sausage?
Is there a bottle of plum brandy in there too?
Yaroslav Gashek "The Good Soldier Schweik"

Slivovitz, also known as slivyanka or rakija, is a strong alcoholic drink that is widespread in many Balkan countries and the Czech Republic, is considered the national drink of Serbia. In the above countries, rakia (slivovitz) is the same source of national pride as cognac and armagnac in France, whiskey in Scotland and Ireland, vodka in Russia.

Fermented plum juice is the raw material for making strong brandy. From time immemorial, the Balkans have been famous for their plums. They were eaten fresh, used as a filling for pies, they were used to make jam, marmalade, compotes. And only in the 16th century did some alcoholic genius from the plow come up with the idea of ​​​​brewing moonshine from fermented plums. The story goes that the appearance of a strong drink made a splash among the Balkan peasants. The nobles decided to rein in the unbelted mob, reached the emperor himself and achieved an official ban on moonshine. Yes, it was not there! "Rakia oven", and that's what they call the process of moonshine here, they have become everywhere in the Balkans.

There are also a lot of plums in Serbia. There is no yard where a plum tree does not grow. Recently, at international tourism fairs, Serbian stands are decorated in plum color, visitors are treated to prunes, slivovitz, and plum jam with walnuts is given as a keepsake. In Serbia, many villages got their name from these fruits, for example, Shlivar, Shlivovo, Shlivovac, and the village on the slopes of Zlatibor is called Shlivovitsa. Rakia according to the recipe from the village of Shlivovitsa in 2007 under the name "Serbian brandy slivovitz" received a certificate of the European Community.

Rakia was first made there in 1868. The village has about 500 houses and a little over a thousand inhabitants. All of them prepare rakia for their own use.

Plum is the most common type of fruit in Serbia. It is estimated that there are 42 million plum trees in Serbia, i.e. half of the total number of fruit trees that grow on our territory. Domestic plum was created as a result of crossing two plants - blackthorn and cherry plum, and the number of varieties created in this way in Serbia exceeds 2 thousand. In the 19th century, Serbia was an important exporter of marmalade to England, and today prunes are the most exported, in particular to Russia, France and Germany. But most of all fresh plums, of course, are processed into brandy.

In some places in Serbia, the custom has been preserved to serve as a treat along with coffee and Turkish delight and a glass of slivovitz, and events, both funny and sad, cannot do today without this drink.

How to drink plum brandy?

The strength of this drink reaches 45%. For those who like it hot, there is another option - double-distilled slivovitz, the strength of which is already 75%, and they call it "precookie". The aging time of plum brandy, again, is not for everyone. Slivovitz can be drunk as soon as it is ready. But experts say that it is better to wait five years, keeping it in oak barrels. That's when the drink acquires a deeper and richer plum flavor, as well as its distinctive noble yellow color.

Slivovitz is consumed in its pure form, because it is almost impossible to prepare any cocktails based on it. When this drink is mixed with various sweet and sour juices or alcoholic beverages, an unpleasant metallic taste is born. Therefore, almost the only pretty good option is a combination of slivovitz with Midori liqueur.

It is pleasant to drink it as an aperitif, it is not customary to have a bite to eat the first glass, but the second one can be eaten with a slice of toasted cornbread.

The temperature of plum brandy can be any: room, slightly chilled or, in the Czech manner, slightly warmed up and even quite hot. Serbian peasants are sure that slivovitz helps literally from all diseases.

plum brandy recipe

The ripest plums are placed in a mortar and pounded together with the pits to obtain a liquid slurry, which is poured into a barrel and a little water is added. After a while, the mass will begin to ferment. At the end of fermentation (the liquid stops sizzling), the wort is filtered, poured into a cube and distilled several times in order to remove fusel oils and bring plum brandy to the desired integrity.

Excessive alcohol consumption is harmful to your health!

Slivovitz can be of different strength - from 45 to 75% vol., but it is always cooked fermented plum juice. Plum vodka was once on the table of every Jewish family in Eastern Europe. On Passover, it was forbidden to drink alcohol from grain, and plum brandy was considered kosher. Settling around the world, emigrants popularized this drink and now you can see moonshine on plums in almost any country.

In fact, slivovitz - fruit brandy. The fermented juice of sweet plums goes through two or three distillations and is sent for aging in oak barrels for a period of one to five years. High-quality alcohol is golden and smells like plums, but not all samples can boast of this.

Slivovitz gets its color and oiliness in oak barrels, if the drink is colorless, it tastes closer to grape brandy. It is problematic to buy real plum brandy in our stores, but you can cook it yourself.

In 100 ml plum brandy 302 kcal. Fruit alcohol is rich in vitamins B2 and PP and trace elements, including iron, potassium, phosphorus and calcium. It is believed that a glass before dinner helps the absorption of fatty foods and facilitates digestion.

What do you need for home cooking?

Procurement of raw materials:

• If there are a lot of plums in your area, the crop can be put to good use. Well, if the plums are sweet, then you can do without adding sugar and yeast, and the taste of fruit brandy will be noble. Unfortunately, northern plums are different from Balkan plums, but their sugar content must be taken into account when compiling a recipe.
• Plums become sweeter after frost, try to collect overripe and frostbitten fruits.
• Do not use rotten or spoiled fruit.
• It is good if the collection of plums will take place in dry weather. In this case, live yeast will remain on the skin.
• The original technology involves fermentation in wooden containers, but they are perfectly replaced by plastic or glassware.
• Wash all equipment and hands thoroughly, otherwise germs will interfere with fermentation, and plums will simply turn sour or moldy.

Recipe for cooking at home

Ingredients:

• 11-12 kg plums.
• Sugar - depending on the sweetness of the plums.
• Water - 8 liters.

Wort setting

Do not wash plums. Remove the pits, leave a few pieces to give the alcohol an almond flavor. Grind the fruits in any way possible and proceed to setting the wort:

1. Try plum puree. If it is sour, add some sugar and stir. Pour in 100 g until the wort becomes sweetish. The optimum sugar content is 8%.
2. Place the mass in a fermentation container, tie gauze around the throat and put in a warm place.
3. You will learn about the beginning of fermentation in about a day - foam will appear on the surface. If this does not happen, add sugar and leave for another day. Sometimes fermentation does not start, then you have to save the raw material by turning it into with the help of yeast.
4. Pour water at a temperature of about 27-28 ° C into the fermented mass. Mix.
5. Close the container with a water seal or a rubber glove with a hole.

Fermentation

The basis of the distillate should be wine. Place the container with the wort in a dark and warm room.

The process can take from 2 to 8 weeks. The end of fermentation is indicated by the sedimentation of the “cap” to the bottom and the cessation of gurgling (falling off of the rubber glove).

Distillation

1. Separate the wine from the sediment.
2. Distill twice through a moonshine with cutting off heads and tails. It is possible to carry out a third distillation, since it is impossible to purify alcohol with charcoal and other methods - it will lose its aroma.
3. Before re-distillation, dilute the distillate with water to 25-35% vol.
4. After 3 hours of distillation, you will get approximately 150 g of heads and 200 ml of tails. The rest is a strong distillate, which needs up to 45% vol.

Product yield from 11 kg plums - 1 liter.

Infusion and aging

1. Slivovitz is already ready to drink, but it still needs to be finished in an oak barrel or on oak chips.
2. For home conditions, the optimal exposure time is 1 year, although in places of mass production, alcohol is kept for up to 5 years.
3. If you don't have a barrel or pegs, just let plum brandy rest for a couple of months in the bottle.
4. Store the finished drink preferably in a dark and cool place.

How to drink?

• Slivovitz is drunk in small glasses before meals to stimulate the appetite. They start to have a snack from the second glass, crispy toasted bread will come in handy.
• When mixed with other alcoholic and non-alcoholic drinks, rakia imparts an unpleasant metallic taste to the cocktail.
• The strength of alcohol from the plums is not felt, but this is a deceptive lightness. Consider the degrees and volumes of alcohol consumed.

The taste of rakia is considered by many to be peculiar, but lovers of fruit vodka are not ready to exchange it even for elite alcohol. Try it, maybe this is your drink.

Slivovitz is a strong alcohol made from plum juice. It is very similar to plum brandy, brandy or plum moonshine.

In the Balkans, this drink can be called national alcohol. Visitors like to buy such a drink, the residents themselves drink it on holidays and other events, they even treat many diseases. Plums grow well in many Russian regions, so everyone can make slivovitz on their own at home.

Everyone's familiar variety of rakia includes water and plum berries. However, during the rainy season, when the sweetness of the fruit is low, the addition of sugar is required to support the fermentation process. But at the same time, remember that the higher the dose of sugar, the more the drink will be different from the right one and turn into ordinary plum moonshine.

Cherry is a delicious liqueur made from cherries. This one has a maroon hue and tastes very similar to cherry jam, only with the addition of a degree. If you happen to try a lighter version of the drink with a pink color, then you will experience the taste of a flavor similar to natural. Therefore, the shade of the drink is important.

How to drink plum brandy

This drink is drunk in different forms − as defended according to tradition, when infused in barrels for a period of five years, and only made. Aged plum brandy has enough tart taste and strong plum smell. In its bouquet there are notes of fruit, spicy wood and the smell of foliage. After that, a pleasant intoxication is felt, and the process of a hangover is weightless, more like a viscous one.

Slivovitz is consumed as an independent drink, it is not mixed with anything. It does not interact with other drinks, its sublime taste and smell are lost, and another drink takes on a metallic taste. The most appropriate partner will be melon liqueur. In general, it is better not to interfere with noble drinks, because both components of the cocktail are getting cheaper.

Slivovitz can also be used in the following varieties:

• Mulled wine, preheated.
• Digestive.
• Aperitif.

Small glasses were invented for her, short-legged. Often, cognac and whiskey are presented in such places. Slivovitz is eaten with a piece of toasted bread made from corn. Under it, you can also serve smoked meats, dumplings and Czech sausages.

Rakia can also be used with Shopska salad. It is made from tomatoes, sweet peppers, cucumbers, as well as finely chopped onions, with the addition of salt and olive oil. You can also add a drop of vinegar or rub the cheese, for lovers of an interesting aftertaste.

Most importantly e in the preparation of plum brandy- to have time to catch the moment when the berries are well ripe and have the highest percentage of sugar content. Then you can collect the fruits and start the process.

The main component of such a winter drink is a bright aroma that can evoke wonderful memories of the hot sun, the spice of herbs and the alluring summer sky.

Thus, the sugar content in this raw material should not exceed 23 degrees. Plum brandy is often referred to as slivovitz only because it is so different from cheap alcoholic drinks. The main advantage is the number of fusel oils.

Recipe for cooking at home

To prepare high-quality brandy, you will need mash or wine of the required quality. Raw materials are certainly checked for taste. If it is bitter, do not hesitate to throw it away and replace it with raw materials that will have a pleasant aroma and sweet aftertaste. The bitterness appears because the raw material has been standing for a very long time and such changes appeared from the mixture with the seeds. The acidity is corrected by the addition of ash after the wood has been burned.

• Sugar - the measure directly depends on the sweetness of the berries.
• Purified water - 8 liters. 4 liters per kilogram of sugar.
• Plums of any variety - 11 kg.

Cooking steps

The cooking technology begins with the selection of the sweetest berries, overripe ones are perfect, but not having rotten berries. Plums do not need to be washed, because this will remove wild yeast from the skin. Too dirty berries are advised to wipe with a dry cloth. Then you will need to pull out the seeds, dividing the plum in half. The skin and soft part are crushed to a mushy consistency. This can be done with a meat grinder.

The next step is to prepare for the fermentation procedure. Tasting the wort, mash should be sweetish. If this is not achieved, the addition of sugar is required. Its value will depend on the level of acid and the sweetness of the berries. It costs 100-200 grams to add it, so as not to overdo it.

The container with the prepared consistency should be tied up with gauze so that flies do not get into it and put for 24 hours in a dark, warm place so that the composition has time to ferment. As soon as a certain time has passed, foam will appear on top of the wort, which will begin to sizzle, which means that the process is proceeding correctly.

In a container intended for fermentation, pour the resulting consistency and add water to it. After good mixing place a water seal on top of the vessel or a medical glove with a hole. First you need to prepare young wine from plums, and then transfer it to moonshine.

A vessel with a water seal is placed in a place where the temperature is kept within 18-25 degrees and hidden from direct rays of the scorching sun. The fermentation process takes from 15 to 45 days. During this time, the water seal will definitely gurgle. When the bubbles no longer appear, the steam mash will acquire a bitter taste, sediment will appear at the bottom, this will indicate that you need to move on to the next stage. The process of steam distillation begins with the draining of the precipitate, filtering through gauze and pouring into a special cube. It is necessary to remove the remnants of the pulp, which can burn.

Slivovitz is the real pride of the Czech Republic and a number of Balkan countries, Croatia, Bulgaria, Bosnia, Macedonia, Serbia. Especially Serbia. It is Serbian moonshiners who say:

"In the realm of alcoholic beverages, there are two kings - Scotch whiskey and French cognac, and only one queen - Serbian slivovitz." It is understandable, Serbia is one of the largest supplier of plums in Europe (about 12% of the total market), 90% of the total harvest goes to the preparation of “Serbian brandy slivovitz”.

It is nothing more than plum brandy and is similar in preparation technology to chacha and grappa, only the raw material is different - fermented plum juice. The strength of slivovitz after the first distillation is 45% (at home it reaches 52%), and after double distillation - 75%. The Czechs prefer the triple.

In the Balkans, plum brandy is aged for at least 5 years in oak barrels, during which time the drink becomes more refined and rich in taste. In the Czech Republic, plum brandy is aged for up to 10 years in Limousin oak vats 6.5 m high. In any case, the drink requires rest and long aging.

Czech plum brandy

Our lands are also not deprived of plums, so it is possible and even necessary to cook slivovitz at home.

Below is a more or less classic recipe, the main difference from most other modified recipes is the absence of sugar and yeast in the wort.

They impoverish the drink in taste / smell, and the alcohol itself is of poorer quality.

Recipe for slivovitz (plum brandy)

In fact, we only need plums and water, but if the plums ripened in the rainy season and their sugar content is very low, then it is difficult to do without adding sugar. But you need to pour it as little as possible, otherwise the so-called. will turn into a banal mash for moonshine. In the plum brandy recipe below, we will use:

• 11 kg - plum fruits;
• 8-9 l - pure water;
• 3 kg - sugar, the amount of which depends on the sweetness of the plums;
• 2 fermentation tanks.

The technology of preparation, in principle, is not complicated and consists of several main stages:

• Fruit preparation.
• Setting the wort for fermentation.
• Fermentation.
• Distillation.
• Infusion.

Preparation of fruits for plum brandy

In general, for the preparation of plum brandy, it is better to use homemade plum (Prunus domestica), but any other variety is also suitable: Hungarian, renklod, altana, mirabelle, egg, etc ...

The fruits should be harvested as late as possible, until the first frost, when the plums become the most sugary (the optimum sugar content is 8-9%). Plums should be as ripe as possible, but not shriveled around the cuttings. Rotten and moldy fruits should be removed.

Plums should not be washed, as there are natural yeast cultures on their surface (it is enough to wipe the surface with a thick cloth). The fruits must be pitted, dividing them into two halves, and then crushed directly in the fermentation tank to a homogeneous gruel.

At home, this can be done with a meat grinder or a drill with a special nozzle. It is also recommended to add 15-20% crushed seeds to the main wort - they give the drink a bitter almond flavor.

Setting the wort for fermentation

There is nothing new here. In the fermentation tank, and according to tradition, these are wooden vats / barrels / tubs, you need to place chopped plums. As such a container, you can also use food-grade plastic barrels, which are not difficult to buy now.

If the wort seemed not sweet enough, and here you can be guided by your taste sensations or hydrometer indicators, you can sweeten it. Just add 100-200 g of sugar until the optimum sugar content is reached - 8-9%.

The fermentation container must be covered with gauze and sent for a day in a warm place to start the fermentation process. If everything went as it should, foam will begin to form on the surface. If fermentation has not started after 24 hours, you can try adding a little more sugar and wait 12 hours.

After the start of fermentation, the wort must be poured into another fermentation container (and here you can also use glass with a more or less wide neck) and add water.

In this case, the container should be filled no more than 4/5 of the total volume, since the wort will actively foam. Mix thoroughly, install a water seal on the neck (the principle of its manufacture is described in the article). Now let's move on to the next step.

Plum must fermentation

The fermentation container with our “brzechka” (Czech “braga”) should be placed in a dark place and protected from sunlight and temperature changes. The ideal fermentation temperature is + 15 ° С, but at home it can be brought to the optimum + 20 ... 22 ° С. On average, "bzechka" ferments for 2-4 weeks at +20...22°C, at +15°C - 6-8 weeks.

During fermentation, carbon dioxide is actively released, which "bubbles" the wort and thereby mixing it (it is strictly forbidden to stir the "bzhechka" on your own). Also, gases raise crushed fruits to the surface, forming a foamy “cap”.

This "cap" must be removed from the wort before it sinks to the bottom - this will be clearly visible if the container is glass. Plum pulp contains many harmful impurities, in particular light acids. After carbon dioxide has ceased to be released from the water seal, distillation should immediately begin.

Slivovitz distillation

We will drive at least twice. To do this, we pour the fermented wort into a distillation cube and drive it “dry”, that is, until alcohol is no longer felt in the distillate.

During the first distillation, “tails” and “heads” should not be cut off, since it is in them, and especially in the “tails”, that many aromatic fruit substances are contained, the boiling point of which is the same as that of fusel oils.

However, heads can be cut off, but fractional distillation is not used at all in the Czech Republic.

The second pasture should be carried out with cutting off the "heads" and "tails", while the raw alcohol obtained after the first distillation should be diluted to 25-35%. More details about the process of fractional distillation are written.

The second time to drive is also “dry”, “heads” in the Balkans are used for medicinal purposes, “tails” can be added to the next distillation. If you follow this recipe, then the heads should come out approximately 100-150 ml, the main product - 1-1.5 liters, tails - about 200 ml.

After double distillation, the strength of slivovitz will be about 55-60%. You can drink it like that, but it is better to dilute it to the optimal 45% (correct).

Infusion, aging plum brandy

Slivovitz is aged in oak barrels, and if you have such an opportunity, then by all means use it. Of course, more product will be needed - at least 20-30 liters, so as not to lose an unequal fight with "".

In Serbia, from 100 kg of plums, an average of 10-11 liters of plum brandy is obtained, so a lot of fruits will be needed. Some craftsmen recommend tasting immediately after pasture - we cannot recommend such nonsense. Give the drink at least a month or two to rest, and it will generously thank you with its refined taste.

By the way, plum brandy ripens well in glass bottles, like wine, you just need to use the right corks. The same "Rudolf Jelinek", a popular manufacturer of "palenki" in the Czech Republic (as brandy is called in this country), withstands 53% plum brandy in glass until its strength drops to the required 50%. In Moravia, bottles are buried in the ground and taken away only in case of an important event.

How to drink plum brandy

The drink is strong and is an excellent aperitif. It should be drunk only in its pure form, not mixed with any other drinks in which the “Balkan queen” feels uncomfortable and spoils the “cocktail” with a metallic aftertaste.

Only the Japanese liqueur Midori made from melon peels enjoys her favor. But as an appetizer for slivovitz, toasted cornbread goes well. Traditionally, the first glass is not eaten, and it is not necessary.

And finally. Slivovitz is not the only fruit brandy that is made in the Balkans and the Czech Republic. Here is a small list of "palenki" produced by the company "Rudolf Jelinek":

• Cherny rybyz - blackcurrant brandy.
• Cherry is a brandy made from Kelleris cherries.
• Oskerusha - brandy made from rotten wild pear fruit.
• Douglaska is a brandy made from young shoots of coniferous trees.
• Moravian Yadjarnichka is an apple "seed" brandy.
• Ostruzhina - blackberry brandy.
• Yagodovica - strawberry brandy.
• Brandy from hazel (hazelnut).
• Without black - elderberry brandy.
• Boruvkovitsa - blueberry brandy Malinovitsa.
• Cherveny erab - brandy made from red ashberry.
• Williams - pear from pears of the same variety.
• Pivni palenka - beer brandy, vaguely reminiscent of young whiskey.
• Cherny yerab - brandy made from chokeberry.
• Kdouleh - quince brandy.

Drinks are produced in limited quantities in bottles of 0.35 liters and exclusively by pre-order. But the "Serbian Queen" is chased often and regularly. So, now you know how to cook slivovitz at home, use this knowledge wisely and you will succeed.