We thought for a long time about what to write today, and decided to introduce our rakija with gold more closely: less as promotion, more so that you know the process behind it and how the idea was born.
The idea for Akademska rakija came about quite by chance in 2015, when, after a long time of theorising, tasting and gathering knowledge about making rakija, we decided to distil the perfect quince we had dreamed about. The baptism of fire went very well: the rakija was soon gone, and everyone who tasted it asked for more. So, year by year, we slowly increased our capacity and, as our practical knowledge of fermentation and distillation grew, dared to try other fruit. A hobby we enjoyed turned into work we do with love.
Stefan and Predrag, founders of Akademska rakija
The rather unusual name Akademska was born as a joke and has stayed to this day. That first year we gathered friends to help, as neighbours do at harvest time. Among us were graduates, holders of master’s degrees, some who had dropped out of university and the odd PhD. Since our friendship goes back to our student days, we decided to call it Akademska rakija.
Why gold in rakija, and where the idea came from
We wanted to set our premium series apart from the standard one and thought about the best way to do it. Seasoned rakija makers often joke that rakija is “liquid gold”; that gave us the idea, and Akademska Zlatna dunja was born.
We are often asked: is it real gold? What are the flakes made of? Is it safe to consume? So a few words on that. The gold we use is 23-carat, and it is completely safe to consume; we hold certificates for it.
Gold is a very particular metal. In its purest forms, 24 carats (hallmark 999) and 23 carats (986), it is very soft. For jewellery it has to be made into a harder alloy by adding metals such as silver, zinc or copper, which changes its hallmark: 999 means 99.9% pure gold (24-carat), 986 means 98.6% (23-carat), while jewellery is most often made of 14-carat gold, hallmark 585, that is 58.5% pure gold and the rest other metals. So when we say “edible gold” we always mean the purest alloys, 23 and 24 carats, because only in that form is it safe.
Gold is no new trend: for thousands of years, from ancient Egypt to today, it has been a sign of prestige.
Zlatna dunja and Zlatna šljiva
Zlatna dunja, our first premium rakija, has a perfectly balanced taste and aroma: the fresh scent of quince with notes of nutmeg and vanilla, while ripening in oak 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 for special occasions.
Zlatna šljiva, our second premium rakija, comes from a careful choice of the best plums of our native varieties: a blend of Požegača, Čačanska rodna, Čačanska lepotica and the native Moravka. It has an intense barrique taste and aroma, with notes of vanilla and dried plum from the oak cask, and the gold flakes on top.
The price of these rakijas reflects their quality. Things made properly, by every rule and recipe, have to reach a certain standard, and that is the main difference between what true rakija lovers call rakija and what, through distorted habits, passes for rakija today.
So before you order a glass of rakija, ask your waiter to tell you a little about it. Let the rakija breathe in the glass. Do not knock it back. Enjoy it. Treat it the way the French treat cognac, because that is what true rakija deserves; it is what we at Akademska rakija try to pass on to everyone who drinks it. Until next time, živeli!
