Awesome Šljivovica-Шљивовица feeling at least a little bit of back home in Hawaiian cold ? weather :joy: really good, fire :fire: burning good old stuff!!!! Thank you Bojan Kibo Arsenijević
Bistra Slivovitz Plum Brandy
Brandy /50% ABV / Serbia
Slivovitz is the national drink of Serbia, and plum is the national fruit. The word “Slivovitz” is derived from Slavic words for plum. Serbia is the largest exporter of slivovitz in the world, and second largest plum producer in the world. Bistra is top quality brandy produced from Serbian plums. Production Selected ripe plums are crushed and the pits are separated away. After temperature controlled fermentation based on regional yeasts, the fermented mash is double distilled and blended until distinctive fresh slivovitz is obtained. The slivovitz is then placed in oak barrels of up to 5000 liters for aromatic completion and then stored in stainless steel tanks for further ageing until bottling. Three years of oak aging gives the brandy a golden color and smoother taste; fresh, vigorous, vibrant. Taste The unique taste of Slivovitz comes from the plum seeds. When pressed, the seeds release amygdalin which tastes of almonds. On the palate it tastes of vanilla and almond. As you sip it, notice how the brandys fiery start mellows leading to a smooth clean finish. Traditionally, Bistra Slivovitz is sipped neat just like a cognac or any other fine brandy and is mature enough to be drinkable with ease, particularly when slightly chilled.View all products by Bistra SlivovitzCalifornia Residents: Click here for Proposition 65 WARNING
Bojan A. RobertVerified BuyerVerified Buyer
Liquor from Serbia and a part of St. Louis’ heritage.
Kyle F.Verified BuyerVerified Buyer
This is some firewater. I thought, made from plums, that this would be something sweet and fruity. Turns out it's 100 proof and more of an old-world 'puts hair on your chest' type of beverage. Do your research!
Brandy is predominantly sweet and fruity, generally between 40-50% ABV and often aged for several years before its final blending and bottling.
Some more regulated types of brandy, including Cognac and Armagnac, are required to age for a minimum amount of time in oak barrels, though most distillers opt to age their brandies for significantly longer, which improves the quality and undoubtedly raises the price per bottle. On the whole, brandies are aged between three to five years, though some premium varieties surpass 10 years or more.
Besides apples and grapes, other popular fruits employed in brandy making include plums, cherries, peaches, apricots and pears; it’s a truly varied liquor depending on the geography and the culture where it’s crafted.
Aging brandy in charred oak barrels helps further develop its complex flavors, as well as the final blending process by which water and other brandies are balanced and combined.
Keeping the brandy a bit warmer or adding a little water can further develop the aromas and overall flavor.
Brandy is a popular ingredient in fruit-based cocktails as well, like colorful sangrias and zesty sidecars; because of its sweetness, brandy tends to appear in dessert recipes, often soaked with coffee in delicacies like tiramisu.