Plum brandy, also known as plum liquor or slivovitz, is a delightful spirit that offers a unique combination of sweetness and spiciness. As an expert sommelier and brewer, I have had the pleasure of sampling different varieties of plum brandy from various regions around the world. Let me share my insights and experiences with you.
First and foremost, it is important to note that the sweetness of plum brandy can vary depending on the production method and the specific type of plum used. Some plum brandies can indeed be quite sweet, while others lean towards a drier flavor profile. It all comes down to the ripeness of the plums and the amount of sugar added during the fermentation process.
In general, plum brandy tends to have a natural sweetness due to the sugars present in the plums themselves. When the plums are crushed and fermented, these sugars are converted into alcohol, resulting in a sweet and fruity base. However, the sweetness can be further enhanced by adding additional sugar during the production process.
That being said, not all plum brandies are overwhelmingly sweet. Some producers prefer to focus on the natural flavors of the plums, allowing the sweetness to be more subtle. These brandies showcase the inherent complexity of the fruit, with notes of tartness and a hint of bitterness, balancing out the sweetness.
During my travels, I have encountered plum brandies that range from syrupy and dessert-like to lighter and more refreshing. It all depends on the craftsmanship of the distiller and their unique approach to the spirit. For example, I once had the pleasure of tasting a Hungarian plum brandy that was exceptionally sweet, almost like a liqueur. It was rich and indulgent, perfect for sipping slowly after a meal.
On the other hand, I have also tried Serbian slivovitz, which tends to be drier and spicier. The plums used in Serbian slivovitz are typically left to ferment longer, resulting in a more complex flavor profile with less pronounced sweetness. This type of plum brandy is often enjoyed as a digestif or used as a base for cocktails due to its bolder and spicier nature.
While plum brandy can indeed be sweet, it is not always the case. The sweetness can vary depending on the production method, the type of plum used, and the preferences of the distiller. Whether you prefer a sweeter or drier plum brandy ultimately comes down to personal taste. I recommend exploring different varieties and regions to find the perfect balance of sweetness and spice that suits your palate. Cheers!