Jablkovice

Jablkovice is a type of fruit brandy produced primarily in the Czech Republic and Slovakia. Its name is derived from the Czech word for apple, "jablko." The production of jablkovice involves the fermentation of apples, followed by distillation to create the alcoholic spirit. The quality and flavor of jablkovice can vary significantly depending on the apple varietals used, the fermentation process, and the distillation method. It is often characterized by a distinct apple aroma and taste.

Traditionally, jablkovice is made from ripe, often windfall apples, which are crushed and left to ferment. The resulting mash is then distilled, usually twice, to achieve a higher alcohol content. The clear spirit is then often aged for a period, though some producers bottle it immediately. It is typically consumed neat as a digestif or aperitif. While apples are the primary fruit, other fruits may occasionally be added to create flavored varieties, though pure apple jablkovice is most common. Its production is deeply rooted in the agricultural heritage of the Central European regions where it is made.