jából

Jabol, also known as "jabuka" or "jabo," is a term used in some Central and Eastern European countries to refer to a type of cheap, often low-quality wine. The name is derived from the Slavic word for apple, "jabuka," which historically may have been a component or inspiration for some early versions of this beverage. Jabol is typically produced in large quantities and sold at very low prices, making it accessible to a wide demographic, particularly those with limited financial resources.

The production process for jabol can vary, but it often involves the fermentation of fruit juices, sometimes including apples, grapes, or other readily available fruits, along with sugar and yeast. The resulting product can have a high alcohol content and a taste that is often described as sweet, sometimes artificial, and occasionally harsh. Due to its low cost and perceived quality, jabol is not usually considered a fine wine and is often consumed for its intoxicating effects rather than its nuanced flavor profile. It has gained a reputation in some regions as a drink associated with poverty and social issues, although it is also consumed by a broader range of people seeking an inexpensive alcoholic beverage. The availability and popularity of jabol can differ significantly between countries and even within different regions of the same country.