Some believe that Serbian vodka rakiya is fire water, the drink of the devil. It balamutes the blood, clouds the mind and in the human mind creates false sensations of permissiveness and its own power. Others believe that this is a great cure for any misfortune. Rakia from ancient times used for poisoning, colds, used as an effective disinfectant.
What is brandy?
Arriving in Serbia, many are puzzled by what to bring from here to their loved ones. Often people stop their choice on prosciutto, cheese, aivar - the famous Serbian troika; brandy - a drink without which not a single feast in the country can do. In each house, there is always a bottle or two of the “best” drink, which was made by the owner himself or his godfather - necessarily a great specialist in this matter. In Serbia, they don’t drink brandy in murderous doses, for example, in glasses. It is customary to use it from piles of 30-50 ml, as well as from small special bottles.
As many probably already know, both Serbian and Bulgarian rakiya - this alcoholic drink is very strong. Sometimes too strong. It is obtained by double or single distillation of a fruit fermented pulp. Some sources claim that sometimes potatoes, rye and other not very tasty raw materials go into business. Moreover, to obtain a drink, special cauldrons are used, sold in specialized stores or at any fair. These cauldrons in the common people call "fun machine."
If the drink is made from fruits containing a low percentage of sugar (for example, apples), repeated distillation is carried out to obtain the necessary purity of the drink and the percentage of alcohol. Often the apple mass is distilled three times, achieving a strength of 45%. By the way, the process of production of the drink is called "liver" - it is not driven, but baked.
The history of the brandy recipe
The exact origin of the drink is unknown, however, it is believed that the name came from the Arabic language and means "seals".
Recently, near the Lyutitsa fortress (Bulgaria), a team of archaeologists discovered a fragment of a distillation container for making brandy. Experts believe that it belongs to the XI century. n e. This suggests that for the first time raki appeared in Bulgaria.
Varieties
Speaking about what brandy happens, it is worth noting that there are 2 types of it: mild - ordinary and "fierce", strong - the liver. After the 1st distillation, mild with less alcohol comes out. With repeated cross-over, the result is a liver. Sometimes sugar is added to raw materials to speed up the process - this increases the volume of the obtained distillate, while reducing its quality.
Soft rakiya is much easier to drink, more suitable for cooking, therefore, ideal for making Shumdian tea and winter evenings.
The best varieties of brandy
Below are 10 varieties of the best Serbian crayfish according to the famous Kurir edition in Serbia:
- Vine - made from grapes.
- Shlivovitsa (plum tree) - from plums.
- Kaysia - from apricots.
- Komovitsa - from noble grape varieties.
- Dunevacha (dune) - from quince.
- Villamovka - from the pears "Villamovka".
- Klekovacha - with juniper.
- Vishnevacha - with cherry syrup.
- Mead - with honey.
- Orahovaca - made from green walnuts.
We will tell you more about them.
Shlivovitsa
Serbian rakia plivovica is a strong drink made from plum. It is mostly colorless or has a slightly yellowish tint. Like the rest of the brand, Shlivovitsa is obtained by fermentation of fruit pulp and its further distillation.
This is a national Serbian drink. In the country, about 70% of the total plum crop goes to the production of this variety of brandy. The main production of the drink is concentrated in Serbia. In addition, this brand of brandy is produced in Croatia, Bulgaria, Slovakia, the Czech Republic, Romania, Poland and other countries.
In a soft Slivovitz, the alcohol content is 5-10% (for comparison, in the liver this figure reaches 70%). The drink is mainly stored in oak barrels for a golden color and a better flavor. Unlike ordinary wine, a brandy is not needed for special care, and the longer it costs, the better.
Vine
The production of Serbian brandy from grapes is popular in many countries, while the choice of its variety directly depends on which grapes are currently more. This drink is obtained by distillation of a fermented, non-strained pulp of grapes. It contains up to 45% alcohol.
Typically, fermentation takes place at 16-20 ° C in the region of 10 days. Next, the fermented pulp is poured onto double distillation into a cauldron. Lozovaca has no color, though it may acquire a faint yellowish tinge if it remained in the barrel.
Kaysievacha
For the manufacture of Serbian brandy from apricots, fruits that can not be used for sale are usually used - overripe, having mechanical damage, which began to scatter.
This drink in Serbia is mainly made from apricots Kecskemets rose and Hungarian best in Vojvodina. The last grade is the best ripen in July and has a full yellow color at full maturity, softened by dark red "barrels".
Komovitsa
Such Serbian brandy is obtained by distilling pulp from noble grape varieties. Most private producers do not comply with the basic rules and make mistakes that adversely affect the quantity and quality of the final raw material. The most basic rules that should be followed, first of all, relate to the prevention of brandy burning, which occurs due to the high dryness of the marc. This is very bad for the taste of the final product. To avoid this, pour some water into the cauldron before filling.
Dunevaca
For the manufacture of the Serbian dunya brandy, they take really fragrant and sweet, healthy fruits of the Leskovac quince, as well as other autochthonous varieties. They need to be collected precisely at the stage of absolute maturity. It is advisable to give quince a little overripe, rather than not ripen, since only fruits with a strong aroma and high sugar content are suitable for brandy.
Villamovka
This drink is often called kruškovac (the word "kruška" is translated as "pear"). At the present moment in the world, more and more preference is given to brandy made from only one type of fruit, therefore, Williamovka is gaining popularity very actively.
The most famous and best varieties of pears for making a drink are Boschkova Bochitsa and Villamovka.
Vishnevacha
This homemade tasty liquor is obtained by adding sweet cherry syrup to the drink. Vishnevacha is characterized by a rich red color.
Klekovacha
Klekovacha is made according to traditional technology from the highest quality plum varieties, after which ripe juniper berries are mixed with it. Basically, about 20 ripe fruits are required per liter bottle of Shlivitsa. If you put more, the drink will get a bitter taste. The bottles with the brandy are then removed for 40 days in the sun - during this time the drink acquires a characteristic taste and yellowish color.
Klekovacha is mainly made in the Uzhich region of the country. The most famous is BB Klekovača from Bayne Bashty.
Medovacha
Medovacha is a very popular and traditional drink. It is classified as liquor. Moreover, it has healing properties - it has an excellent effect on the circulatory system, improves digestion and appetite, and acts against bacteria. Honey is good as an aperitif, while served chilled.
There are many varieties of brandy. At the same time, herbs are obtained by adding herbs, on the fruits of mulberry, an aroma is obtained, from hawthorn - glogovach, figs - figwort, cherries - treshnevach, a drink with mint is called nanovacha. In addition, rakia happens on dried plums, roots, dogwood, etc. Consider a few more options.
Orahovaca
This is actually a medicinal liquor, which due to the high iodine content, doctors often recommend in the form of an additive in the treatment of thyroid diseases. At the same time, it is a good aperitif and a tasty drink.
Tomovaca
The unique brand of brandy that Tomislav Nikolic, the president of Serbia produces in Batochini on his estate, to give politicians all over the world as a specialty souvenir. At the same time, for Serbian opposition politicians and journalists, the manufacture of Tomovachi is a favorite target, but the fact remains: the president bakes brandy, he is also proud of it.
Shumadian tea
On the basis of brandy in the Balkan countries in the winter it is customary to prepare an interesting warming drink - Shumdinsky tea or Greek brandy. This method is also known as "Bulgarian brandy." In a coffee Turk, sugar is first melted. Then a drink is poured there and mint, honey, cardamom, anise or cinnamon are added at will. Following the drink you need to bring to a boil. Lemon is thrown into a hot brandy before serving, after which it is insisted for several minutes under a closed lid. Before the drink is warmed up, it can be diluted with water a little, with a quarter maximum. Greyana Rakiya served at the table in traditional circles.
In Serbia, they say that there is no disease that Shumdian tea cannot cure. This is an effective tool when the outside temperature drops below zero. At the same time, Serbs also use the drink as a means against influenza, for good blood circulation, for relaxation after a difficult day. Consider another tea recipe.
You will need:
- a glass of soft brandy;
- 4 sugars;
- half a glass of water
Preparation: pour sugar into a cezve or metal bucket and heat it gradually until caramelized. Once this happens, remove from heat and add brandy and water. Return to the oven and heat until the sugar melts.
Drink Shumadian tea hot and only in the company of good friends, because after such a "tea" you can accidentally blur some secrets.