HOW RAKIJA IS MADE?
It’s not just a production, it’s a deeply integrated rakija tradition.
It’s quite a long process from the moment you see a ripe plum on the tree to the moment a bottle of Balkia brandy is in front of you.
Below you will find a short explanation of our production process. In case you are looking for more detailed text about it, please read our blog post here.
1
Growth of plum orchards
Our orchards are located in the village of Latvica near Arilje, on the slopes of the Latvica mountain at an altitude of 650 m.
The specific microclimate allows us to grow top-quality plum orchards, and then to obtain excellent distillates.
2
Harvesting the Plums
Plums ripen in mid-August and early September, depending on the variety.
During the collection process, overripe and rotten fruits are separated and moved away and only good-quality fruits are used for the next step.
3
Natural Fermentation
The harvested plums are then left to ferment naturally, without the addition of sugars or artificial yeasts. This process allows the fruit to develop its complex flavor profile and sets the stage for a high-quality distillation.
4
Distillation
With careful attention to time-honored techniques, the fermented plums are distilled not once, but twice. This double distillation process is crucial for achieving the smoothness and clarity that Balkia Slivovitz is renowned for.
5
Aging
Our rakija is then transferred to oak barrels, where it rests for a minimum of three years. Some selected barrels continue their slumber for nine and even fifteen years, allowing the rakija to develop a deep, oaken complexity and a golden hue that speaks of time and patience.
6
Bottling
Finally, the rakija is gently bottled, preserving the delicate balance of flavors developed through years of aging. Each bottle of Balkia Slivovitz is a promise of quality, heritage, and the joy of a well-crafted spirit.
