Serbia is a country well-known for its exceptional good quality brandy – rakija. Serbia is a country well-known for its exceptional good quality brandy (rakija) and most of all its plum brandy (sljivovica) and juniper brandy (klekovaca).
In Serbia brandy was produced from various sorts of fruits, most often from the plum, at the end of the 19 th century, after the destruction of vineyards with phylloxera and reduction of the wine that had primacy.
When people drink to somebody’s health they say: Cheers!
The History of Rakija
The word rakija has the Arabic origin and comes from the word al-rak, which in free translation means sweat. It came to our parts with the Turks in the 14th and the 15th century. In the beginning it was a drink produced in Indonesia, Malaysia and other Far Eastern countries, and was produced by the distillation of fermented juice or wine.
Knowledge about the process of distillation quickly spread throughout Europe and many countries started distilled production of alcoholic beverages named “water of life”. In XV century begins the production of “national drinks” in the countries of Europe and gin in England, snaps in Germany, akvavita in Scandinavia, vodka in Russia and Poland, and brandy in the Balkans.
The Strength of Brandy
The strength of brandy is determined by the amount of alcohol that is expressed in volume parts, which are marked as %vol. Volume percentage is the number of liters of pure ethanol (100% purity) contained in 100 l of alcoholic drinks. In every day language the strength of alcohol is always expressed in grades.1 grade = 2.46 vol%
Brandy and Health
In Serbia brandy is considered to cure many illnesses and has beneficial effect on the whole body. In the past it was used as the only anesthesia during operations, cleansing of wounds, stomachaches, reduction of body temperature, rinsing of throats with people with colds, which is a recommendation even today. Moderate consumption of good brandy improves and prolongs health.