Borovička and Slivovica (Slovakia)
Carpathian fires: Slovakia's borovička (juniper spirit, the gin's Slovak cousin, from the Spiš and Liptov juniper hills) and slivovica (plum brandy, distilled in every village from the autumn plum glut — the welcome shot of Slovakia).
What it is
Carpathian fires: Slovakia's borovička (juniper spirit, the gin's Slovak cousin, from the Spiš and Liptov juniper hills) and slivovica (plum brandy, distilled in every village from the autumn plum glut — the welcome shot of Slovakia). Origins: juniper distilling around Spišská Belá is documented for centuries (the 'Borovička' name is protected); slivovica is the pan-Slavic plum sacrament, fiercest in the Myjava and Bošáca valleys. Made from: borovička: juniper berries and grain spirit; slivovica: fermented plums, pot-distilled (the best rested in oak). How it's made: 1) Ferment the fruit or macerate-distil the juniper. 2) Copper-pot distil. 3) Serve in small glasses, first at any arrival. Served: at weddings, funerals, mountain chalets — 'na zdravie!'. Flavor: borovička piney and dry; slivovica plummy fire. Strength: 37.5-55%. Culture: a Slovak host without slivovica is a rumour, not a fact. See also: Czech and Polish collections.
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