Rakija

Rakija is a fruit brandy popular across the Balkans and parts of Central and Eastern Europe. It is produced by fermenting fruit mash and then distilling the result; common fruits include plums, grapes, apricots, pears and cherries. The name is related to Turkish raki and ultimately to the Arabic term for distillate, reflecting historical linguistic influence in the region.

Alcohol content typically ranges from about 40% to 50% ABV for commercial bottlings, though homemade distillations can be stronger. Rakija may be consumed unaged and clear or aged in wooden casks, which imparts color and mellows flavor; varieties include šljivovica (plum), lozovača or loza (grape), kajsija (apricot), viljamovka (pear) and travarica (herbal infusions).

Culturally, rakija plays a prominent role in social life, hospitality and ceremonial occasions, and is often offered as an aperitif or digestif in small glasses. Production ranges from artisanal home distillation to regulated commercial industries; legal frameworks and taxation differ between countries. Proper distillation technique is important for safety, since poorly made spirits can contain harmful impurities.

Rakija is comparable to other European fruit brandies such as eau-de-vie and pálinka. Its flavors and traditions vary regionally, reflecting local fruit varieties, distilling methods and aging practices.