Rakija

Rakija is a popular traditional spirit distilled in the Balkans. It is commonly made from fruit, including plums, apples, pears, and cherries. The alcohol content of rakija is typically between 40% and 50%, but it can be higher.

History

The history of distillation in the Balkans dates back to the Middle Ages. The first recorded mention of rakija dates back to the 14th century in the Serbian Orthodox Monastery of Hilandar on Mount Athos. The production of rakija has been a significant part of Balkan culture and tradition for centuries.

Production

The production of rakija involves the fermentation and distillation of fruit. The fruit is first crushed and left to ferment in a barrel or a similar container. After the fermentation process, which usually lasts for several weeks, the fermented fruit is distilled. The distillation process involves heating the fermented fruit in a still, which causes the alcohol to evaporate and then condense into a liquid. This liquid is then collected and aged in wooden barrels.

Types of Rakija

There are many types of rakija, each made from a different type of fruit. Some of the most popular types include:

• Slivovitz - Made from plums, this is the most common type of rakija in the Balkans.
• Kruškovac - Made from pears, this type of rakija is popular in Croatia.
• Lozovača - Made from grapes, this type of rakija is common in Macedonia and Serbia.
• Travarica - Made from various herbs, this type of rakija is popular in Croatia and Bosnia and Herzegovina.

Cultural Significance

Rakija has a significant cultural role in the Balkans. It is often used in traditional ceremonies and celebrations, such as weddings and christenings. It is also commonly served as a welcoming drink to guests. In addition, rakija is often used in traditional medicine to treat various ailments.

See Also

• Balkan cuisine
• Distilled beverage
• Fruit brandy