Rakia is purely natural, a premium quality spirits made of high quality handpicked Serbian fruits.
Ingredients used to make rakia are 7 seven times more expensive that ingredients than those for making whiskey, and 15 fifteen times more expensive than the ingredients for producing vodka.
It Rakia is produced through a double distillation process – the same as French cognac.
Matured in handcrafted oak barrels, which adds yet another layer of distinctiveness.
It is the best hidden treasure in the spirits world.
Because of its’ geographical position, the climate, and rich soil, Serbia is ideal and famous for fruit growing. Serbia is the number one producer of raspberries and the third largest producer of plums
(after China and India) in the world.
Almost 70% of its’ plum production goes into the production of rakia.
RAKIA IS A NATIONAL PRIDE
No 1: Serbia is the world’s largest rakia producer, and Serbs drink more rakia per person than any other nation in the world.
Every Serb either makes their own Rakia, has a cousin who makes it, or just knows somebody who makes it does.
When you meet people from Serbia, the first thing they ask you is: “Where are you from?“.
But, the second question would most certainly be:
“Have you tried rakia yet?“
EMBEDDED IN OUR GENES
Traditionally we welcome our guests with bread, salt and… of course, rakia.
The wealth of a household is often measured by the quality of rakia they welcome their guests with. It doesn’t matter if the guests arrive early in the morning, or late in the evening. It is simply a matter of prestige.
Giving someone a bottle of premium rakia shows great appreciation and respect.
RAKIA IS AN INTEGRAL PART OF OUR EVERYDAY LIFE
In the morning, in the afternoon, or in the evening.
To successfully start the day, to boost our energy, or to relax.
Before, during, or after meals … as an apéritif, digestif or for pure enjoyment.
At home, at a friend’s house, in a kafana, splav, bar, or a club.
At slavas, weddings, baby welcoming parties, birthdays, and other celebrations.
With friends or business partners.
As someone’s guest, you will immediately be offered some rakia, no matter what time of the day it is.
It’s always a good time for drinking rakia.
EMBEDDED IN OUR GENES
Before important events in life, to lift up our spirits and keep us moving forward.
When we drink rakia, we often say: “Samo da podmažem grlo!“ It literally means “Just to make my throat smooth!“, but it actually means “just to consolidate my skills and knowledge, so I can be even more successful, both in life and work“.
Rakia enhances the strong Serbian spirit.
…Rakia is a drink that will make you forget all other drinks.
In times of our grandfathers and grandmothers, rakia was considered a precious medicine.
Back then, finding a doctor wasn’t such an easy task, so everything from scrapes and bruises to high fevers had to be dealt with at home – with the help of rakia. It became a common household remedy. A day or two for a sore throat, a soaked cloth pad on the back for high fever, a couple of swishes around in the mouth when a toothache keeps you from sleeping. But some of those may actually prove to be accurate. A shot of rakia can increase your appetite if taken before a meal, or help with digestion if taken after.
Try it yourself, it might help!
Each rakia has its own subtle and a particular fruity flavor taste lying just beneath the initial strong flavor taste, its depth supplemented by the aroma imparted by the oak barrels. You should feel equally taste of fruits and barrel aroma.
The initial strong whiff will soar through your nose, but the subtle fruity flavor that lies beneath will develop gradually. It will captivate you with its softness, perfectly balancing both of its components – the distinct, intense aroma and the mild taste that succeeds it. The aftertaste imparts an irresistible sweet burn that will leave you wanting for more.
If the rakia is colorless, fruity and hasn’t aged, it should be served cooled at around 9 degrees Celsius (48 degrees Fahrenheit). If it’s aged and matured in oak barrels, it should be served at room temperature at around 17 to 19 degrees Celsius (63 to 66 degrees Fahrenheit).
Although some people enjoy drinking rakia “bottoms up“, it’s best if you drink it slowly, sip by sip, in order to have the full experience.
In order to accentuate its complex aroma, rakia should be served in an elegant tulip-shaped glass, where the wide bowl holds the drink, while the narrow opening concentrates the aroma. This way, each sip turns into pristine pleasure and enjoyment.
Rakia is always complementary to food. It can be consumed as an aperitif, digestif, or… out of pure pleasure! It can be perfectly paired with prosciutto, cheese, kajmak or ajvar, with an appetizer, main course or a dessert. It’s up to you to be the inventor of your delicious combination!
You raise your glass, look the people you’re drinking with straight in the eyes, cling your glasses, and say: “Živeli!” (pronounced [zhee-veh-lee]). “Živeli” is a Serbian version of “Cheers”, but it means so much more: to stay healthy and to live in the moment.
If you want to experience this traditional drink with a modern twist, you should try some exciting cocktails made with our rakias. They will offer you well-known flavors with a dash of the unexpected.
“Rakia tea“ represents a special type of local drinking curiosity. It‘s not really tea, but actually hot rakia sweetened with honey or sugar, served mostly during the cold winter months. It is said that this miraculous drink is a very powerful antidepressant and an extraordinary catalyst in making new friendships.
Enjoy our finest selection! (coming soon)
