One of the best-known, finest and most aromatic rakijas is made from quinces. Quince rakija, dunjevača, is made in much the same way as pear rakija.
The hard, astringent fruit has to be chopped so that fermentation starts sooner and takes less time. Whole, poorly chopped or unripe fruit never goes into fermentation.
Quinces are more often made into juice or jam, but the rakija made from them is highly prized, which is why Akademska rakija named its first premium product Zlatna dunja and kept to every “golden standard” in making it. Quinces hold little sugar, so they are left on the tree as long as possible, until fully ripe or even slightly overripe. They are picked by hand, and removing the stalk is recommended.
Making quince rakija
After picking, the quinces must be washed to remove impurities and harmful micro-organisms, then chopped well, or fermentation would take far too long.
The chopped mass goes into clean fermentation vessels filled to four fifths, leaving about 20% free space, and is topped with clean drinking water. Yeasts and nutrients based on nitrogen and phosphorus help the alcoholic fermentation. The vessels may be closed, but there must be a way for carbon dioxide to escape. The room should stay between 17 and 22 °C; fermentation of quince mash takes about three weeks and is finished when the filtrate of the fermented mash shows 6–12 °Oe on the Oechsle must-meter.
The first distillation gives a raw distillate of about 30% alcohol. It is then redistilled: the heads are separated, about 1% of the still’s volume, and the heart is collected until the strength of all the rakija collected falls to 55–60%, or until the spirit coming out of the still is between 25 and 35%.
At that point collection of the heart stops, because the unwanted tail oils, sour and flat in taste, begin to come through; the moment to stop is best judged by tasting the spirit at the outlet at these strengths.
The finished rakija rests in oak casks, where it takes on a golden-yellow colour, and is diluted with distilled water to 40% alcohol, ready to drink and to sell.
Zlatna dunja and Akademska dunja
The idea for Akademska rakija came about by chance in 2015. After a long time of theorising, tasting and gathering knowledge about how rakija is made, we finally distilled the perfect quince we had dreamed about. That baptism of fire went very well: the rakija was soon gone, and everyone who tasted it asked for more. Year by year we slowly increased our capacity and, as our practical knowledge of fermentation and distillation grew, dared to try other fruit.
ZLATNA DUNJA, the first premium product of Akademska rakija, has a perfectly balanced taste and aroma: the fresh scent of quince with notes of nutmeg and vanilla, while ripening in the oak cask gives it fullness and a barrique taste. Flakes of 23-carat gold and an elegant box make it a gift anyone would wish for. Everyday drinks are for every day; Zlatna dunja is a rakija for special occasions.
AKADEMSKA DUNJA is made from the best Leskovac quinces from the slopes of Fruška gora. It came in two versions: a clear quince with a gentle, fresh aroma, and a barrique quince matured in oak casks.
DUNJA BARRIQUE is a natural rakija of 100% quince, made only from sound Leskovac quinces from the slopes of Fruška gora, with no added aromas or anything artificial to spoil the original taste and scent of the fruit. Unlike the standard quince, kept in inert vessels, Dunja Barrique rests in an oak cask, which gives it a particular aroma and a yellow colour.
