Here you will learn which rakijas can be made from other natural raw materials, and begin to see how deep rakija-making goes. Good rakija takes a great deal of patience, knowledge and above all passion.
Elderberry rakija
Elder is a shrub or small tree up to 5 metres tall that grows almost everywhere, mostly in damp and neglected places, in and around villages and at the edges of woods. Its small white flowers, with a unique scent, grow in large shield-like clusters.
For rakija the berries are used: green and small at first, they ripen into dark purple, almost black berries with red juice. Ripe berries contain 79–85% water, 6–10% insoluble matter and 9–14% extract; the juice has about 15% extract, 8–9% total sugars and about 6% sugar-free extract.
The berries are picked between September and November and used for wine and rakija, with the stalks removed. Adding yeasts selected for red wine helps the fermentation, and the mash is best stirred every day.
Distillation is done in batch stills, always separating the heads and tails. The heart, at about 65% vol, rests for several months or longer in a vessel that gives no colour, and is gradually brought down to drinking strength of 40–45% vol. Elderberry rakija is colourless, with a distinct aroma and an impressive taste, and is highly valued among fine rakijas.
Mulberry rakija
The mulberry has been grown here since ancient times, most of all in Vojvodina, where it is one of the marks of the plain. Mulberries are eaten fresh, dried and preserved; juice, syrup and compote are common in households.
The fruit is picked fully ripe, lightly crushed and fermented at 16–20 °C, and the fermented mash is distilled as soon as fermentation ends. Some advise not separating the heads; we say it is better to separate about 1% of the still’s volume. The heart is collected until the average strength falls to 30% vol, and the tails until the alcohol is exhausted.
The raw soft mulberry spirit is redistilled in simple Charentais-type stills: heads of 1–2% of the starting amount, then the heart until the average strength falls to 62–64% vol, then the tails down to 25% vol. These figures are not fixed, so keep tasting and smelling the distillate throughout; if you notice off-aromas, which can come from a poor fermentation, stop the distillation early.
The distillate is drunk colourless after at least three months of harmonising (we recommend six) and diluted to 40–45% vol to taste. It does not suit wood, so it is not aged in barrels or casks. Mulberry rakija is best served chilled, at 10–12 °C.
Why we write about this
Elderberry and mulberry rakija are nowhere near as famous as the classic Serbian rakijas, but it is worth knowing they can be made, and that they can taste wonderful.
Our aim is not only to sell our product. It is to change how people think about rakija: to show how to drink it properly, which methods are used to make it and what fine rakija can be made from. Once you know all that, you will recognise quality yourself.
