Croatian Rakija
The rakija spectrum: Croatia's fruit brandies — Slavonian šljivovica (plum), Dalmatian travarica (herb rakija), loza (grape), višnja (cherry) — distilled in every village and offered before any question is answered.
What it is
The rakija spectrum: Croatia's fruit brandies — Slavonian šljivovica (plum), Dalmatian travarica (herb rakija), loza (grape), višnja (cherry) — distilled in every village and offered before any question is answered. Origins: rakija across the Balkans (from Arabic arak via Ottoman centuries) is the region's welcome; Croatia's Slavonia is plum country supreme. Made from: fermented fruits, pot-distilled, sometimes oak-rested. How it's made: 1) Ferment the fruit. 2) Distil in the village kazan. 3) Rest; travarica is infused with up to 40 herbs. Served: in čokanjčić glasses at arrivals, departures, deals and mornings ('za zdravlje'). Flavor: by fruit — plum round, herb rakija green and bitter. Strength: 40-55%. Culture: refusing a rakija in Slavonia requires a medical certificate and witnesses. See also: Maraschino, Gemišt and Croatian Wine.
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