Sliwowitz. Buy your favorite Slivovitz here

Buy your favorite Slivovitz here

sliwowitz

Plum brandy could be considered as Serbian national drink. Reduce the concentrate with distilled water, which can be preferable to letting it distill too long. When smelling-active-internet-protocoll has been invented I'm sure you will enjoy the alcohol-like aromatic fumes of thie slivovitz fermentation which at this point emmanate from the barrel but for now here is a descriprion. Starting with the harvest and the selection of the plums. Dark amber, not only because of oak-cask aging, but because of so many medicinal herbs. The boilers at the Slivovitz distillery are heated by wood stoked fires. So the mixing and choppng them all up serves to chop up the fruit 'meat' in such a way that it is seperated from the plum stones most of which drift down to the bottom of the barrel.

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Slivovitz recipe; Slovak Studies Program, University of Pittsburgh

sliwowitz

But these people made it as eau-de-vie, vivid fruit brandy. We recommend it to be served cooled at cellar temperature. Only plums from the orchards that are sheltered and protected from the wind are used, so the fruit is very healthy and aromatic. The modern production of Stara Sokolova is now in its third generation in the Bogdanovic family, and in the last two decades has been the recipient of numerous awards in Serbia as well as abroad as the awareness and popularity of rakija has become more widespread outside of South Eastern Europe. And now it starts to get interesting. The production process requires a lot of precision and time. Old Falcons Plum Brandy Slivovitz 12 years old is absolutely one of the best I have ever tasted!!! Honey brandy is very popular among youth in exYugoslavia.

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Sliwowitz synonyms, Sliwowitz antonyms

sliwowitz

Also by now the crust on top of the brew should have formed and this then serves as an almost airtight natural lid for what is beneath it. The greater the love, the better the brandy! It has wide assortment of over 40 types of fruit brandies, liqueurs and other spirits of medium quality, massively produced. Although being a local parish priest, father Ljubomir did not want the wineyards and orchards that he inherited from his grandfather to be neglected. This has to be kept in fresh air, even if it warms up. So he started to produce wine and distill brandy just for his parishioners. Slivovitz takes its specific aroma from juniper, becoming more aromatic, pungent and provocative.

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Spirits

sliwowitz

Although being a local parish priest, father Ljubomir did not want the wineyards and orchards that he inherited from his grandfather to be neglected. Plums in a fermenting barrel When Luda started harvesting the plums around the end of July 2005, all he would do is just pile them into the plum fermenting container and close the lid. The mash compressed and fermented and double distilled. How to ferment plums to make Slivovitz or Slivovice Plum Fermentation The plum fermentation container Yep, that really is a plastic container usually used for chemical waste or other undesired materials. The aroma around the barrel smells like a whiff of Slivovitz, between fermenting fruit and alcohol leftovers after a party. . They are picked by the end of summer and beginning of autumn and left to ferment in wood barrels.

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Sliwowitz

sliwowitz

This plum brandy has many hidden secrets. This because the summer was mostly dry but cloudy hence not much sunshine, and even this does not really influence a good or a bad plum year as plum trees have their own cycles and so every four or five years but even after 2 years they just decide to have a break and produce a poor plum harvest. Vivid and still young, can make a lot of mess if you overextend. So when the day arrives where you have been staring at the brew for 5 minutes and have seen very few bubble motions occur - now is the time to go to the distillery. The plums on the trees Here are a few plums on one of the plum trees. The association of friends the Jelínek's brandy was festive established on 25th of August 2000 in the new opened Jelínek's room in the area of Valašský šenk in Vizovice.

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Slivovitz recipe; Slovak Studies Program, University of Pittsburgh

sliwowitz

Dark amber, not only because of oak-cask aging, but because of so many medicinal herbs. Valerian, Yarrow and Gentian are the most important herbs in the brandy. Slivovitz Manastirka was their most famous drink. Such approach resulted with top quality drinks that are more times awarded at various domestic and international competitions. Product of their lasting love is so good.

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Slivovitz

sliwowitz

This fresh plum distillate is then aged in wooden casks made of Slovenian Oak. In a nutshell this is very simple and although is minimally based upon experience, Luda tells me that having gotten to this stage where all the plums have been chopped up, all that has to be done is to check out the brew once a week, or twice a week if the weather is warmer than usual to see the 'bubbling' and lifting rising, This is also why a fermenting container should not be filled to the brim and as you saw - in our case about 20 cm of headroom were left so that our precious soon to be Slivovitz would not overflow whils the plums were fermenting. Luda had already picked plums about three times before in this particular end of summer 2005 and when these pics were taken was the fourth and last time and this was in mid September 2005. Analytics Script Spirits - Brandy - Slivovitz Brandy - Page 1 - Liquor Barn facebook google instagram pinterest rss tumblr twitter youtube arrow-left arrow-right cart search user mail print star star-half menu close-circle close linkedin minus plus stumble-upon heart apple-pay loop cog mastercard americanexpress paypal visa interac discover lock. . Never mind, I still love it! See next section for the rest on stoking the Slivovitz boilers.

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Slivowitz

sliwowitz

Slovak law The law does not allow home distileries in Slovakia. . The modern production of Stara Sokolova is now in its third generation in the Bogdanovic family, and in the last two decades has been the recipient of numerous awards in Serbia as well as abroad as the awareness and popularity of rakija has become more widespread outside of South Eastern Europe. Carefully selected ripe plums are fermented and left in oak barrels to mature in traditional way. You must be 21 or over to place or receive an order. Aged in oak wood for two years.

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