Akademska kruška

To make the perfect pear rakija we blend three varieties: Williams 70%, Junska lepotica 20% and Abate Fetel 10%. Each fruit is chosen by hand and ferments naturally, which keeps its essential compounds and its aroma.

After fermentation the pears are distilled in copper stills, which bring out the fine fruit notes, and the rakija rests in stainless steel, which keeps it clean and fresh. On opening, the air fills with fresh pear and hints of flowers.