One of the first things you should do when getting to know the history and culture of the Serbian people is to taste the Serbian rakija. You shouldn’t be tasting just for the sake of it. To enjoy rakija properly, you should understand it. You should know when and how to drink it. The best rakija is the one you enjoy most! Rakia has been a reflection of our mentality for centuries. We use it to toast when times are good and to drown our sorrows when times are bad.

It’s universal because you can drink it anywhere, anytime: in the morning, at noon, in the evening, before or after a meal. Rakija is a real reflection of a household. A good head of the household will open his best bottle for you: the one that’s been well hidden and kept for a long time for his favourite guests and special occasions.

REMEDY FOR THE SOUL

A belief that rakija has remedial properties is deeply rooted in Serbian tradition. In the past, it was used as the only anaesthetic in surgical procedures. It was used to disinfect wounds, to reduce body temperature. It is also believed that rakija is a remedy for the wounded soul, so they often used it in the past to cheer people up.

The tradition of drinking rakija in Serbian households is as old as rakija itself. It is an unspoken rule that when you are visiting someone you should bring a bottle of the best rakija stashed away in your house, and if you are receiving guests that you should ask them if they fancy a shot of “a homemade one” while they’re still at the door.

The epithet “homemade” was attached to rakija in the olden days when households used to make it for their own consumption and there was no mass production. Even in modern-day Serbia, despite the excellent offer of top-quality brandies in shops, bars and restaurants, rural households still make their own excellent rakija, which is not marketed but used exclusively for their own needs.

Every region has its authentic rakija, made according to a traditional recipe, which captures that volatile aromatic component in the best possible way. We may simply call it love of tradition, countryside, homeland.

ŠLJIVOVICA – THE EMPRESS OF SERBIAN RAKIJAS

According to an old belief, rakija is “the soul extracted from a plum”. No wonder it used to be kept as the greatest treasure and served only to the dearest guests with Turkish delight and coffee.

More significant production of šljivovica started in the late 19th century with the decline in wine production due to the mass destruction of vineyards by grape phylloxera.

Plum brandy (šljivovica) is a national Serbian strong alcoholic beverage with a great tradition. Serbia is the third country in the world by the quantity and quality of produced plum brandy. Of all plums produced in Serbia over 80% is used to make rakija, while the share of šljivovica in the total production of fruit brandies in Serbia is 80%.

Besides the traditionally dominant šljivovica, an increasing number of more aromatic, fruit brandies such as apricot and quince brandies have also become available on the market. Pear brandy is mostly made from Williams pears, while raspberry brandy is a real delicacy for those who like a good drink.

DISTILLATION

They say that those who haven’t seen how rakija is “burned”, haven’t lived in Serbia.

“Burning” is a popular term for making rakija using distillation technology.

Distillation is a process of separating and concentrating volatile compounds that give brandy its authenticity. The fermented fruit is heated in distillation vessels (pots stills) causing specific chemical reactions and producing specific aromas. The variations and combinations of raw materials for distillation (fruit preparation), the way in which fractions are extracted and the duration of distillation make all the difference from one final distillate rakija to another.

Final distillates have high alcohol content, usually between 60 and 65 per cent. To make a rakija of desirable strength (40, 43 or 45 vol %) the distillates should be diluted, i.e. the alcohol content should be reduced to the desirable amount.

HOT BRANDY

The epithet “hot” comes from the traditional making of rakija that is much stronger than normal, which means that its alcohol content is higher. People used to believe that the hotter the rakija, the better.

However, you should be aware that higher alcohol content masks the beauty of rakija. Higher alcohol content numbs our senses and prevents us from feeling the natural aroma of rakija.

TASTING

A rakija-tasting glass should be filled to 60 % of its total volume (0.5 decilitres), and it should have a longer neck. When a bottle is opened, rakija should sit (in the bottle) at least two to three minutes, and then poured into the tasting glass. Waiting before the first sip, to let the full taste of rakija develop is also recommended.

When tasting rakija, it is very important to know that its taste and aroma depend a lot on the glass used for tasting.

Šljivovica, especially one that has aged in wooden barrels, should be drunk from glasses that are wider at the bottom and narrower at the top, like cognac glasses. Shot glasses with a round bottom and a long narrow neck should be avoided because they make šljivovica taste raw and coarse and they neutralise its bouquet.

The serving temperature depends on the type of brandy. Brandies that haven’t aged, such as apricot brandy, sour cherry brandy, pear brandy, quince brandy and plum brandy are served at 10-14ºC, while those that have aged are served at somewhat higher temperatures. Do not over-chill rakija because low temperatures prevent aromas from coming out.

WHEN TO DRINK RAKIJA?

Rakija is drunk in company, on various occasions, usually as an aperitif, to open the appetite, or as a digestive with aromatic cakes. Many types of brandy are now used as a cocktail base.

Despite strong competition from other spirits such as whiskey or cognac, rakija has kept its primary position in the Serbian culture and cuisine. Its alleged remedial properties have not been replaced by any other alcoholic beverage.