Bosnian Rakija
The Bosnian rakija: šljivovica (plum), kruška (pear) and loza (grape) from the stills of Bosnia's hills — with the essential context that Bosnia's coffee culture (the džezva ritual) is the social frame, and rakija flows at the tables of all its peoples.
What it is
The Bosnian rakija: šljivovica (plum), kruška (pear) and loza (grape) from the stills of Bosnia's hills — with the essential context that Bosnia's coffee culture (the džezva ritual) is the social frame, and rakija flows at the tables of all its peoples. Origins: rakija in Bosnia follows the Balkan pattern (Ottoman-era distilling); plum country around Gradačac holds a famous plum fair. Made from: orchard fruits, village pot stills. How it's made: 1) Ferment the autumn fruit. 2) Distil; the first glass is for the earth (the old custom). 3) Serve with meze and ćevapi. Served: at celebrations across communities; Herzegovinian homes pour their own loza. Flavor: plum and pear clarity. Strength: 40-50%. Culture: rakija and coffee together are Bosnia's hospitality grammar — one wakes, one warms. See also: Herzegovinian Wine (Žilavka and Blatina).
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