Slivovitz is a fruit brandy made from fermented plum juice. It originates from Serbia and other Balkan countries, with an alcohol content of 45-75% ABV.
How it is made
Slivovitz is produced by distilling fermented plum juice. It can be consumed fresh or aged for up to five years in oak barrels, which gives it a deeper plum aroma and a distinctive yellow color.
History
In 2007, Serbian slivovitz received a certificate from the European Community, becoming the first protected product from Serbia with geographical indication. The drink has cultural references in various European literature and media.
Types and styles
Slivovitz varies in strength from 45% for commercial versions to 75% for homemade double-distilled varieties. Similar drinks are produced in neighboring countries under different names like palinka in Romania and Pflaumenschnaps in Austria and Germany.
How it is served
Slivovitz can be served neat, often as a digestif. It gained popularity among Jewish emigrants as a kosher alternative to grain-based spirits during Passover.
Adapted from the Russian Wikipedia article Сливовица, available under CC BY-SA 4.0.