I live in a small village in Bosnia and Herzegovina and many years ago I was introduced to the art of making Rakija. Traditional Balkan brandy.
It was such a unique and enriching experience, that I attend Rakija “Baking” annually (we in the western world would most probably say distilling), and I wanted to share it with you.
Hello I’m David, and Coffee and Rakija is a Digital Magazine about my life and experiences in a rural village in North-West Bosnia and Herzegovina. I’ll be giving you a unique look, through the eyes of an immigrant (me), of this much misunderstood country. My goal is to replace the many negative perceptions of both the country and its people, that you’ll be served by international media outlets. Thank you so much for dropping by.
First of all, let me tell you a little bit about Rakija.
It's a type of brandy made from various fruits, with the most common being plum, apple, quince, and pear. It's a popular drink throughout the Balkans and is often served as an aperitif or digestive.
"Rakija (rah-kee-yah) is the catch-all term for any kind of spirit distilled from fruit (and not just fruit) and it translates to ‘brandy’.
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The process of making Rakija is a time-honoured tradition in many villages in Bosnia and Herzegovina. The fruit is harvested and then crushed, usually by hand, to extract the juice. The juice is then fermented for a few weeks, before being distilled to create the final product.
Our Rakija (in common with other neighbours), is around 50-55% alcohol
I have had the opportunity to participate in the process here in the village. It is a lot of hard work, but also a lot of fun.
Experience a Rakija Baking Breakfast, with Tamara and Me ⬇️
We harvest the fruit, then transfer the juice to barrels to begin the fermentation process. The most impressive part of the process, however, is the distillation.
This is where the magic really happens.
The fermented juice is placed in a copper still and heated over an open fire. As the liquid boils, the vapour rises and is collected in a condenser, where it is cooled and turns back into a liquid.
This liquid is then collected and bottled, resulting in the final product: Rakija.
The whole process takes several days, but it is so worth it. The final product is delicious and has such a unique, complex flavour. It really is a truly memorable experience, and one that I always treasure.
If you ever have the opportunity to visit a village in Bosnia and Herzegovina and participate in the process of making Rakija, I highly recommend it.
It's a great way to learn about local traditions and taste some truly authentic, homemade Rakija.
So, if you are ever in Bosnia and Herzegovina, don't forget to try some Rakija and experience this unique and delicious tradition for yourself.
Travarica - The King of Rakijas
Just as there’s apple brandy, plum brandy, berry brandy and so on, varieties distilled from different source materials take more specific names. Here are a few:
Šljivovica – plum brandy
Loza – pure grape brandy
Jabukovača – apple brandy
Kruškovača – pear brandy
The king of all Rakijas is Travarica, a sophisticated spirit acclaimed as a superb digestive aid and tonic.
It is quite simply an infusion of a variety of herbs in pure grape brandy, and there are as many recipes for Travarica as there are people producing it.
Some contain as few as 10 herbs, while others can contain 20 or more.
Travarica often contains rosemary, chamomile, lavender, rose hips, matgrass, juniper, thyme, currants, mint or sage, but the list of possible additions is practically endless.
We used the following:
Marigold, strawberry, balm, sage, mint, mother's soul, juniper, coriander, aniseed, fennel, rosemary, marjoram, Oman Morian, brush, angelica, hyssop,
If you have any Rakija related questions drop us a message.
Come and Visit Us in Bosnia and Herzegovina
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Until our next post.
THANKS SO MUCH ❤️
As ever stay safe wherever you are.
Bests
David and Tamara.
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Making Rakija in Bosnia and Herzegovina