Another name for slivovitz is šljivovica. This fruit brandy, made from plums, is a popular traditional drink in Serbia and other Balkan countries. Its unique flavor and aroma make it a beloved spirit among locals and visitors alike.
The production of šljivovica, or plum brandy, is deeply rooted in Serbian culture and tradition. It is considered an art form, passed down from generation to generation. Many families in rural areas of Serbia have their own orchards where they grow plums specifically for the purpose of making šljivovica. The process of making this fruit brandy is meticulous and time-consuming, requiring patience and skill.
To start, ripe plums are harvested from the orchard. The plums are then washed and sorted, ensuring only the best quality fruits are used. The plums are then crushed, releasing their juices and creating a mash. This mash is then fermented, allowing natural yeasts to convert the sugars into alcohol. The fermentation process can take anywhere from a few weeks to a few months, depending on the desired flavor profile.
After fermentation, the liquid is distilled to separate the alcohol from the impurities. The traditional method of distillation involves the use of a copper pot still, which helps to enhance the flavors and aromas of the šljivovica. The liquid is heated, and the alcohol vapor rises through the still, condensing into a liquid form and collected as the final product.
The resulting šljivovica is often clear and colorless, with a strong and intense aroma of plums. It has a smooth and velvety texture, with a slightly sweet and fruity taste. The alcohol content can vary, but it is typically around 40-45% ABV. This potent spirit is often enjoyed neat or on the rocks, allowing the full flavors of the plums to shine through.
In addition to šljivovica, fruit brandy production is common throughout the Balkans and Europe. Each region has its own unique variations, using different fruits and techniques. For example, in Romania, the traditional fruit brandy is called ţuică and is made from plums or other fruits like apples or pears. In Bulgaria, the fruit brandy is known as rakia, and it can be made from various fruits such as grapes, plums, or apricots.
The production of fruit brandy is not just a means of creating a delicious spirit, but it is also a way to preserve the abundance of fruits during the harvest season. It is a celebration of local ingredients and craftsmanship, showcasing the flavors and traditions of the region. Whether it's šljivovica in Serbia, ţuică in Romania, or rakia in Bulgaria, fruit brandy is a beloved drink that embodies the spirit of the Balkans and Europe.