Serbia’s Bold, Fruity Answer to Brandy

Rakija is more than a drink—it's a deep-rooted tradition, a cultural icon, and a proudly preserved symbol of the Balkans. While rakija (pronounced rah-kee-yah) is made across Southeastern Europe, Serbia stands out as one of the most passionate and traditional producers of the fruit-based brandy. Whether it's served at weddings, shared among neighbors, or used for medicinal purposes, rakija is an essential part of Serbian life. Like tequila in Mexico or cognac in France, rakija’s production in Serbia is increasingly regulated to preserve its authenticity and elevate its standing among global spirits.

At its core, rakija is all about fruit—plums, apricots, quinces, apples, pears, grapes, and more. But none are more iconic than plums, or “šljiva,” used to make the most traditional and widely revered style: šljivovica.

THE HISTORY

Rakija’s history stretches back centuries, with its origins believed to date as far back as the 14th century. The distillation process was likely introduced by Ottoman Turks, then developed locally with native fruits and regional expertise. Over time, rakija became embedded in Serbian culture—not just as a drink, but as a social and spiritual tradition.

It plays a vital role in key life moments: baptisms, weddings, funerals, harvest festivals, and Orthodox celebrations. Rakija is often homemade, passed down through generations with tightly held family recipes, and distilled in small copper stills known as "kazan".

In recent decades, Serbia has pushed for rakija to be recognized with a protected geographical indication, especially for traditional šljivovica. In 2022, “Serbian Slivovitz” received EU protected designation status, confirming its heritage status and tightening production regulations for export and domestic sale.

What EXACTLY IS Rakija

While any fruit with sufficient sugar can technically be used to produce rakija, in Serbia, plums remain the undisputed star. Plums grow abundantly in Serbia’s hilly regions, particularly in areas like Šumadija, Western Serbia, and the Drina Valley, where the climate and soil are ideal for fruit orchards.

Some of the most common rakija types include:

·       Šljivovica – plum brandy (the national drink)

·       Kajsijevača – apricot rakija

·       Dunjevača – quince rakija

·       Lozovača – grape rakija

·       Viljamovka – Williams pear rakija

·       Jabukovača – apple rakija

Each fruit brings its own character: plums give earthy, full-bodied flavors, while apricots and quinces are more floral and aromatic.

Production Notes

Crafting rakija is a delicate process that balances tradition and science. After the fruit is harvested at peak ripeness, it's fermented naturally with or without added yeast. The fermentation process can last anywhere from one to three weeks, depending on the fruit and desired profile.

After fermentation, the mixture is transferred to a copper still, where it's slowly distilled. Traditional rakija is usually double-distilled—the first round separates alcohol from solids, and the second refines the spirit and boosts alcohol content.

Master distillers carefully separate the head (“prvenac”) and tail (“patoka”) from the heart of the distillate (“srce rakije”) to ensure purity and avoid off-flavors.

·       Rakija is typically bottled at 40% ABV, but homemade versions can reach up to 60%.

·       Aging can occur in oak barrels, which adds complexity, smoothness, and amber color. Barrel-aged rakija is especially popular with šljivovica.

Aged vs. Fresh Rakija

Much like tequila, rakija can be enjoyed both young and aged, with each style offering a different experience:

·       Bela rakija (white rakija) – Clear, unaged rakija, typically bottled soon after distillation. It has a sharper, fruit-forward taste and is commonly used for everyday toasting.

·       Zlatna rakija (golden rakija) – Aged in oak barrels for months or years. It develops richer, spicier, and woodier notes, similar to whiskey or brandy.

·       Starija rakija (old rakija) – A term often used for rakija aged 5 years or more, with some family reserves left aging for decades.

There’s growing interest in premium-aged rakija, especially for export. These bottlings are often labeled with the vintage, fruit variety, and years aged—bringing rakija closer to fine cognac or single malt whisky in both quality and perception.

Homemade vs. PRO

A unique element of rakija culture in Serbia is its deep tradition of home distilling. In rural regions, it’s still common for families to distill their own rakija in backyard stills, especially during the fall harvest season. These home versions are sometimes stronger, less filtered, and deeply personal.

However, the Serbian government has increasingly regulated commercial production to ensure quality control, legal safety, and international competitiveness. Leading producers like Zarić, Blacklisted Brandy, Tok, and Stara Sokolova to follow strict standards and bottle their products for both domestic and export markets.

MORE THAN JUST A DRINK

Rakija isn’t just a drink—it’s hospitality in a glass. It’s common to be offered rakija upon entering a home or as a toast at any celebration. There’s a rakija for every occasion, and to refuse a glass is often considered impolite.

It’s said that rakija has medicinal properties—good for sore throats, digestion, or “warming the soul” during Serbia’s cold winters. It also serves as a cultural ambassador, helping Serbian diaspora communities stay connected to their roots.

Rakija’S RENAISSANCE

While traditionally associated with rural villages and family gatherings, rakija is now getting the spotlight it deserves. Artisan brands are gaining recognition at international spirits competitions, rakija bars are popping up in Belgrade and beyond, and mixologists are starting to explore its use in craft cocktails.

Rakija is no longer just grandma’s remedy or uncle’s moonshine—it’s a world-class spirit with terroir, tradition, and pride in every drop.

Final SIP

Whether you’re sipping a crystal-clear kajsijevača on a warm afternoon or enjoying an oak-aged šljivovica by the fire, rakija offers an authentic taste of Serbia’s soul. As more people around the world discover its depth and diversity, rakija is finally earning its place among the global spirits elite—right where it belongs.