Rakija, a traditional Balkan alcoholic beverage, is made from fermented fruits. The process begins by selecting ripe and high-quality fruits, with the most common options being plums, grapes, and pears. However, it is important to note that there are numerous other fruit options available for making rakija, including cherries, apricots, apples, and more.
To create rakija, the chosen fruits are first crushed or mashed to release their juices. This pulp is then left to ferment, usually in large wooden barrels or containers. During the fermentation process, natural yeasts present on the fruit skins convert the sugars in the juice into alcohol. This process can take several weeks or even months, depending on the specific fruit used and the desired flavor profile.
Once the fermentation is complete, the liquid is distilled to increase its alcohol content. Distillation involves heating the fermented fruit juice, capturing the steam that is produced, and then cooling it to condense it back into a liquid form. This helps separate the alcohol from other impurities and raises the alcohol content of the rakija.
The resulting liquid is then aged, often in oak barrels, to further develop its flavors and smoothness. The length of aging can vary, ranging from a few months to several years, depending on personal preferences and traditions. The aging process allows the rakija to mellow and develop complex flavors, much like the aging of other spirits such as whiskey or brandy.
It is worth noting that the production of rakija extends beyond the realm of commercial distilleries. Many families in the Balkans have their own homemade rakija recipes and distillation methods, passed down through generations. These homemade versions often have a unique character and are highly regarded within their communities.
Rakija is a fruit brandy that is made by fermenting and distilling various fruits, such as plums, grapes, pears, cherries, and more. The process involves crushing the fruits, fermenting the juice, distilling the liquid to increase its alcohol content, and then aging it to enhance its flavors. The result is a traditional Balkan alcoholic beverage with a rich history and a wide range of fruit options to explore.