Plum Brandy Queen Slivovitz

August 22, 2021

The Russians have vodka, the Irish can’t get enough of whiskey, and cognac is quite popular in France. However, if you want to try the queen of all liquor, try Serbian brandy Slivovitz.

The name comes from the word šljiva which means plum in Serbian. You guessed it, that’s what slivovitz is made of. Go through our blog if you want to see what all the fuss is about, why slivovitz plum brandy gets all the praise, and how to make and drink it.

Remember, the best slivovitz doesn’t give you a hangover the next day. So, going for top-shelf Serbian brandy might be the right choice for your next party.

Slivovitz Plum Brandy Is a Part of Every Serb’s Life

Growing up, most Serbs see their parents raising a glass of rakija (brandy) at every family reunion. No birthdays, weddings, or any other type of ceremony can be celebrated without toasting with rakija. Most of the time, that rakija is slivovitz plum brandy.

Serbian grandparents usually take a sip of slivovitz in the morning as well, along with a cup of coffee. As they say, it helps their stomach.

Of course, every house makes its own slivovitz, and naturally, every family has the best slivovitz you’ll ever try. So, if you find yourself in a Serbian household and they offer you their rakija, try it. And say it’s the best Serbian brandy you’ve ever had.

How to Make the Best Slivovitz?

To make slivovitz, you’ll need plums. Serbs in the countryside have fields of plum trees and don’t have to buy any fruit to make their rakija. However, if you don’t have that option, you can buy plum, and you’re going to need a lot. 100 kg gives you about 10 liters of slivovitz. Making any less doesn’t make any sense.

Once you have the fruit, you need to store it properly. Put it all together inside a large plastic container. Cover it up and leave it like that for about 21 days. With experience, people can recognize when it’s ready to boil and make rakija, but if you are a beginner, sticking to the 3 weeks rule will be fine.

Some people add sugar to speed up the fermentation process, but no Serb is going to suggest that. It’s a cheat code that will get you the slivovitz faster, but never as good as the natural product. So, unless you’re in quite a hurry, give it some time, and you’ll get a higher quality product.

Once the fruit is fermented, you can start making your rakija. You’ll need a cauldron for this part. Put the fruit and some water in it and start boiling. At this point, it’s best to have someone that knows what they are doing beside you. Experience is the most important thing when making slivovitz.

Why Do People Love It So Much?

As we mentioned, there are a lot of plum trees all over Serbia, and most Serbs can get their hands on some plums pretty easily. Apart from making a few jars of jam, all of those plums go into slivovitz.

Serbs grow up making the drink with their fathers and grandfathers and fall in love with the process as kids. Once they’re old enough, they get the same love for the drink as well.

Slivovitz goes down pretty easily but is in fact quite a strong drink. Serbs usually use it as an aperitif, but it’s not unusual to have some rakija during your meal either. Since most Serbian meals are meat-heavy, having something to help the digestion doesn’t hurt. That’s where slivovitz comes in quite handy.

If you are in the Miami area and want to try the best slivovitz, head on to Rakija Lounge and try ours!

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