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All Spirits Brandy Slivovitz – Everything You Need To Know

Slivovitz – Everything You Need To Know

Slivovitz, also spelled Slivovitsa or Slivovice, is a type of fruit brandy or schnapps made from fermented plums. It is a traditional alcoholic beverage originating in Eastern and Central Europe, particularly popular in countries like Serbia, Croatia, Bosnia and Herzegovina, Bulgaria, and Hungary. Slivovitz is known for its strong and distinct plum flavor and high alcohol content, typically ranging from 40% to 70% alcohol by volume.

The production of slivovitz involves the fermentation of crushed plums, followed by distillation to concentrate the alcohol content. The resulting clear or pale-yellow liquid is then aged in wooden barrels, which can impart additional flavors and complexity to the drink. It is often enjoyed as a traditional aperitif or digestive and is commonly served in small or shot glasses.

What is Slivovitz?

Slivovitz is a fruit brandy made primarily from distilled fermented plum juice. It’s a popular spirit in many Central and Eastern European countries, particularly in Serbia, Croatia, Bulgaria, the Czech Republic, Slovakia, Poland, Hungary, and Bosnia.

History of Slivovitz

The history of Slivovitz dates back centuries and is closely tied to the regions of Eastern and Central Europe where it is traditionally produced. While it’s challenging to pinpoint the exact origin of Slivovitz, its history is intertwined with the history of plum cultivation and distillation in the region. Here’s a brief overview of its historical development:

Ancient Origins: The production of fruit brandies, including those made from plums, has a long history in the Balkans and surrounding areas. Plum cultivation and the art of distillation were known to ancient civilizations, and some form of plum brandy likely existed in these regions for centuries.

Medieval and Renaissance Periods: As distillation techniques improved over time, the production of fruit brandies became more refined. During the medieval and Renaissance periods, distilled spirits like Slivovitz began to gain popularity for medicinal and recreational purposes.

Ottoman Empire Influence: The Ottoman Empire significantly influenced the Balkan region during its rule, which lasted for several centuries. The Ottomans introduced various culinary and distillation techniques, including those related to plums and other fruits. Some believe that Ottoman distillation methods influenced the production of Slivovitz as we know it today.

Regional Variations: Over time, different regions developed their variations of plum brandy. Local plum varieties and distillation traditions often influenced these variations. Names and regional variations for this drink include “Slivovitz” in Serbia and Croatia, “Slivovica” in Slovakia and Czechia, “Ţuică” în România, and “Rakia” or “Rakija” in Bulgaria and other Balkan countries.

Cultural and Social Importance: Slivovitz became an integral part of the cultural and social fabric of the regions where it was produced. It was often associated with hospitality, celebrations, and communal gatherings. Homemade Slivovitz was and continues to be a symbol of tradition and heritage.

Modern Production: In recent times, Slivovitz production has become more regulated, with commercial distilleries producing standardized versions of the drink. However, homemade Slivovitz is still highly valued and cherished in many families and communities.

Today, Slivovitz remains a beloved and iconic alcoholic beverage in Eastern and Central Europe. Its rich history and cultural significance continue to symbolise tradition and hospitality in these regions.

Did You Know?

  • The art of distillation, including Slivovitz brandy production, is believed to have originated in monasteries during the Middle Ages. Monks used distillation techniques to create medicinal remedies and preserve the essence of fruits.
  • The term “eau-de-vie,” often used to describe Slivovitz brandies, comes from French and translates to “water of life.” This name reflects the historical medicinal uses of distilled spirits.
  • Hundreds of Slivovitz varieties are used to create fruit brandies worldwide. Each fruit brings a unique flavor to the final spirit, from plums and pears to exotic fruits like quince and elderberry.
  • Many small-scale producers of Slivovitz brandy pass down recipes and distillation methods through generations of families. This practice ensures the preservation of regional techniques and unique flavors.
  • Poire Williams is a renowned Slivovitz brandy that often contains a whole pear inside the bottle. The pear is grown inside the bottle, and the brandy is poured in, creating a visually striking presentation.
  • Armenia is known for producing apricot brandy called “Armenian Apricot Oghi.” It’s considered a symbol of hospitality and is traditionally served to guests.
  • While many Slivovitz brandies are unaged to preserve the pure fruit essence, some are aged in wooden barrels. The aging process can mellow the spirit and introduce additional flavors from the wood.

Slivovitz Tasting Notes

The flavor profile of Slivovitz brandy can vary widely depending on the type of Slivovitz used, the distillation process, and whether the brandy has been aged. However, some general characteristics are often associated with Slivovitz brandies:

Fruit Essence

The most prominent and defining characteristic of Slivovitz brandy is the authentic and intense flavor of the fruit it’s made from. Whether it’s apples, pears, cherries, plums, or other fruits, the brandy captures the essence of the Slivovitz’s aroma and taste.


Slivovitz brandies often have a strong aromatic quality. The aroma can range from floral and fruity notes to more complex and earthy undertones. These aromatics play a significant role in the overall experience of the spirit.


Depending on the fruit used, Slivovitz brandies can have varying levels of natural sweetness. Fruits like cherries and peaches lend a sweeter character, while others like plums have a balance of sweetness and acidity.


The Slivovitz’s acidity contributes to the brandy’s overall balance and can vary from one fruit variety to another. Citrusy fruits and berries might bring a noticeable acidity to the profile.

Smoothness and Heat

Unaged Slivovitz brandies can have a raw, vibrant quality with a certain level of alcohol heat. With aging, this heat tends to mellow, and the brandy becomes smoother on the palate.

Wood Influence (Aged)

If the Slivovitz brandy has been aged in wooden barrels, it can develop additional flavors by interacting with the wood. These can include vanilla, caramel, spice, and sometimes even smoky or nutty notes.


Slivovitz brandies often exhibit layers of complexity. You might experience a progression of flavors on the palate, from the initial Slivovitz impact to more nuanced undertones that develop as you savor the spirit.


The finish of a Slivovitz brandy can linger, showcasing the fruit’s flavors even after you’ve taken a sip. The finish might also incorporate the wood-derived characteristics if aged.

How Adaptable is Slivovitz?

Slivovitz, with its diverse flavor profile, is a remarkably versatile spirit, both in terms of sipping and mixing. Its complexities arise from the various types of fruits used, the regions where it’s made, and the specific production methods, which all contribute to a wide range of tasting notes. This complexity makes Slivovitz suitable for various applications:

On the Rocks: While many purists might prefer it neat, some drinkers enjoy Slivovitz over ice, which can mellow out the spirit’s stronger notes and refresh it.

Cocktails: The cocktail scene has become increasingly interested in Slivovitz due to its unique flavor. Its herbaceous, fruity, and slightly smoky characteristics make it an exciting base for cocktails. It can substitute for other spirits in classic cocktails or be utilized in new concoctions. Think of using Slivovitz in a twist on a Margarita, a Paloma, or even in a sour.

With Sangrita: In Mexico, it’s common to serve agave spirits with a side of sangrita, a spicy and tangy tomato-based chaser. Slivovitz pairs well with this tradition.

Cooking: The rich flavors of Slivovitz can also be introduced into culinary dishes, much like how some recipes use wine, beer, or stronger spirits to impart a unique taste.

Pairing with Food: Slivovitz’s complexity makes it an excellent companion for various foods. It can be paired with Mexican dishes, such as tacos, ceviche, or mole. Additionally, its flavor profile complements cheese, especially those with strong flavors. Chocolates, particularly dark chocolates, can also be a good match.

Educational Tastings: For those interested in spirits, hosting a Slivovitz tasting can be a fascinating experience. It allows attendees to compare brands, agave varieties, and production methods.

How Do I Find the Quality of Slivovitz?

When evaluating the quality of Slivovitz brandy, several key indicators exist. These indicators can help you discern the spirit’s craftsmanship, authenticity, and excellence. Here are some quality indicators to look for when assessing Slivovitz brandy:

Slivovitz Essence

High-quality Slivovitz brandy should prominently display the authentic flavor and aroma of the fruit it’s made from. The Slivovitz essence should be clear, vibrant, and well-defined.


A well-made Slivovitz brandy should have a balanced flavor profile. This means that the fruit flavors, sweetness, acidity, and alcohol should harmonize without any one element overpowering the others.


The aroma of the Slivovitz brandy should be inviting and reflect the natural characteristics of the fruit. Aroma descriptors should match the fruit variety used.


A quality Slivovitz brandy should exhibit a smooth and refined mouthfeel. Any alcohol heat or harshness should be minimal, especially in aged varieties.


Complexity in flavor indicates that the brandy has layers of taste that develop on the palate. As you sip, you should be able to discern different facets of the Slivovitz and any additional flavors from aging.

Slivovitz Distillation Purity

The brandy should be well-distilled, without off-flavors or impurities. Proper distillation helps ensure the Slivovitz flavors shine through without unwanted elements.


Authentic Slivovitz brandy should taste like the fruit it’s made from rather than artificial or chemical notes. Look for brandies that are free from artificial additives or flavors.

Aging Characteristics

If the brandy is aged, the wood-derived flavors from the barrel should complement the fruit flavors, enhancing the overall experience.


The brandy should be clear and free from sediment or cloudiness. Cloudiness could indicate issues in Slivovitz distillation or filtration.

Producer Reputation

Reputable producers with a history of crafting high-quality spirits will likely produce exceptional Slivovitz brandies. Research the brand and read reviews if possible.

Labeling and Information

Look for clear labeling about the Slivovitz variety, production methods, and the aging processes. This transparency suggests a commitment to quality.

Brandy regulations

The regulations for Slivovitz brandy can vary significantly from country to country and within specific regions. Below are some general guidelines that are often associated with Slivovitz brandy regulations:

Ingredients and Fermentation

  • Slivovitz brandy is typically made from a specific type of fruit, such as apples, pears, cherries, plums, or apricots. The fruit must be of good quality and suitable for fermentation and distillation.
  • The Slivovitz is usually crushed or mashed to extract the juices and sugars needed for fermentation.
  • Yeast is added to the fruit mash to facilitate fermentation, converting sugars into alcohol.

Slivovitz Distillation

  • Slivovitz brandy is typically produced through distillation, which involves heating the fermented fruit mash to separate alcohol from water and other components.
  • Distillation equipment and techniques can vary, and some regions have specific regulations regarding the type of stills that can be used.

Alcohol Content

Slivovitz brandies generally have a high alcohol content, typically ranging from 40% to 60% alcohol by volume (ABV), although this can vary depending on the fruit used and the distillation process.


  • Some Slivovitz brandies are aged in wooden barrels or casks, which can influence their flavor, color, and aroma.
  • The aging process can vary, with some brandies aged for several years.

Difficulty Level of Slivovitz

The difficulty level of producing Slivovitz brandy can vary based on several factors, including the type of Slivovitz, the distillation method, and the desired quality of the final product. Here are some key considerations that affect the difficulty level of making Slivovitz brandy:

Fruit Selection

The type of fruit used can impact the difficulty. Some fruits have higher sugar content and are easier to ferment, while others require special handling or adjustments to ensure a successful fermentation process.


Fermentation is a critical step in Slivovitz brandy production. Managing the fermentation process, including controlling temperature, yeast selection, and sugar levels, can be challenging and require careful attention.

Slivovitz Distillation Equipment

The equipment used for distillation can vary in complexity. Traditional pot stills require more manual control and expertise, while more advanced distillation systems might have built-in controls that make the process easier.

Slivovitz Distillation Technique

The distillation process itself requires a good understanding of heat management and fractionation to separate alcohol from the fermented mash effectively. Achieving the desired alcohol content while capturing the right flavors is a skill that takes practice.


If the brandy is aged, the difficulty level increases due to the added element of time. Aging requires proper barrel selection, storage conditions, and patience to achieve the desired flavor profile.

Quality Control

Ensuring the consistency and quality of each batch of Slivovitz brandy can be challenging. Monitoring each production stage and adjusting as needed is essential for producing a high-quality product.


Like any craft, experience plays a significant role in mastering the art of Slivovitz brandy production. Learning from mistakes and successes over time helps refine the process and improve the quality of the spirit.


Depending on the region, regulations might dictate certain production methods or ingredients. Adhering to these regulations can add complexity to the process.

Total Preparation Time

The total preparation time of making Slivovitz brandy can vary widely based on several factors, including the type of fruit, fermentation method, distillation process, and whether the brandy will be aged. Considering the different stages and their respective timeframes, the total preparation time for making Slivovitz brandy can range from a few weeks to a few years, depending on factors like fermentation, distillation, and aging.


The yield of Slivovitz brandy can vary significantly based on several factors, including the type of fruit used, the fermentation efficiency, the distillation method, and the aging process. Various stages of the production process, such as filtration, clarification, and bottling, can lead to minor losses that contribute to the final yield.

What are the Ingredients in Slivovitz?

Traditional Slivovitz is made from plums, water, and yeast. The key ingredient is plums, and the quality of the plums can significantly impact the final product’s flavour. Here are the basic ingredients and the general process for making Slivovitz:

Plums: High-quality plums are essential for making Slivovitz. Different plum varieties can be used, but certain varieties are preferred for their flavor and sugar content. The plums should be ripe but not overly ripe to achieve the right balance of sugar and acidity.

Water: Water creates the initial mash by crushing and macerating the plums. Clean, non-chlorinated water is important to avoid unwanted chemical reactions during fermentation.

Yeast: Yeast is responsible for fermenting the sugars in the plums and converting them into alcohol. In traditional Slivovitz production, wild yeast naturally present on the plum skins can be used for fermentation. However, some modern producers may use commercial yeast strains for more predictable results.

Optional ingredients or variations may include:

Sugar: Some recipes call for the addition of sugar to boost the alcohol content or to enhance the fermentation process. This is particularly common when making Slivovitz in regions where plums with lower sugar content are used.

Enzymes: Enzymes can be added to break plum pulp and release sugars for fermentation.

Slivovitz Distillation Water: When it comes to the distillation process, water is sometimes added to the fermented plum mash to achieve the desired alcohol content in the final product.

What are the Tools Used in Slivovitz?

Plum Crusher or Masher: A device for crushing or mashing the plums to extract the juice and pulp. This can be a specialized machine or a manual tool like a fruit press.

Fermentation Vessel: A container or vessel for fermenting the plum mash. This can be a food-grade plastic or glass container, a wooden fermentation barrel, or a stainless steel tank. It should be clean and sanitized.

Yeast: If you do not rely on natural wild yeast, you’ll need a source of yeast for fermentation. This could be a commercial wine yeast suitable for fruit fermentation.

Airlock and Bung: To allow gases to escape during fermentation while preventing contaminants from entering the vessel, an airlock and bung (rubber stopper) are used.

Measuring Instruments: These may include a hydrometer to measure the mash’s sugar content and specific gravity and a pH meter to monitor the acidity levels.

Slivovitz Distillation Apparatus: For the distillation process, you’ll need a distillation apparatus, which includes the following components:

  • Pot Still: The main vessel where the liquid is heated and vaporized.
  • Condenser: To cool the vapor back into liquid form.
  • Thermometer: To monitor the temperature of the distillation process.
  • Collection Vessel: To collect the distilled liquid (Slivovitz).

Heat Source: A heat source, such as a gas burner or electric hot plate, to provide the necessary heat for distillation.

Wooden Barrels or Containers: If you plan to age your Slivovitz, wooden barrels or containers store and age the spirit. This aging process can add depth and character to the final product.

Siphon or Transfer Tools: For transferring the liquid from the fermentation vessel to the distillation apparatus and from the distillation apparatus to the aging containers.

Sanitizing Supplies: To ensure cleanliness and prevent contamination at every stage, you’ll need sanitizing solutions or materials for cleaning and sanitizing your equipment.

Safety Gear: When distilling alcohol, it’s crucial to prioritize safety. Safety gear may include heat-resistant gloves, safety goggles, and fire safety equipment.

Storage and Bottling Containers: Bottles or containers for storing the finished Slivovitz once it has aged to your desired flavor profile.

How is Slivovitz Made?

Making Slivovitz involves several key steps, from preparing the Slivovitz to fermenting, distilling, and potentially aging the spirit. Here’s a general overview of the steps involved in making Slivovitz:

Prepare the Plums

  • Harvest or obtain ripe plums. The choice of plum variety can influence the flavor of the final product.
  • Remove any stems, leaves, and damaged fruit.
  • Wash the plums thoroughly.

Mash the Plums

  • Use a fruit crusher or masher to break down the plums, extracting the juice and pulp.
  • You can crush the plums manually or use a mechanical crusher.


  • Transfer the crushed plums, including the juice and pulp, to a clean and sanitized fermentation vessel.
  • If not relying on natural yeast, you can add a suitable wine or fruit yeast to initiate fermentation.
  • Optionally, measure the sugar content using a hydrometer and adjust it by adding sugar to achieve the desired alcohol potential.
  • Seal the fermentation vessel with an airlock and bung to allow gases to escape while preventing contaminants from entering.
  • Allow the plum mash to ferment. This process can take several weeks to a few months to convert the sugars into alcohol.

Slivovitz Distillation

  • Once fermentation is complete, transfer the fermented plum mash to the distillation apparatus.
  • Heat the mash to separate the alcohol from the water. The alcohol vapor is collected, condensed, and collected as the distillate.
  • Monitor the temperature using a thermometer to ensure that you are collecting the desired alcohol fraction.
  • Discard the first portion (the “heads”) and the last portion (the “tails”) of the distillate, which may contain undesirable compounds.
  • The middle portion of the distillate is your Slivovitz.

Optional Aging

  • If desired, transfer the Slivovitz to wooden barrels or containers for aging. Depending on your preference, the aging period can vary from several months to several years.
  • During aging, the spirit may mellow and develop more complex flavors.


Once the Slivovitz has reached your desired flavor profile, bottle it for storage and consumption.


Slivovitz is often enjoyed as a traditional aperitif or digestive.

How is Slivovitz Different from Others?

Slivovitz and other types of brandy are distinct spirits that differ based on their primary ingredients, production methods, and flavor profiles. While they share the general term “brandy,” they have unique characteristics that set them apart. Here’s how Slivovitz brandy differs from other types of brandy:

Base Fruit: The primary difference lies in the fruit used as the base. Slivovitz is made from plums, while other brandies can be made from a variety of fruits, including grapes (as in cognac and armagnac), apples (as in Calvados), pears (as in pear brandy), and cherries (as in kirsch), among others.

Flavor Profile: Slivovitz has a strong and distinctive plum flavor. Its taste is often described as fruity, with notes of plum and sometimes a hint of almond. Other brandies, on the other hand, showcase the flavors of their respective fruits, which can vary widely in taste and aroma.

Geographic Origin: Slivovitz is traditionally associated with Eastern and Central European countries, particularly in the Balkans. Other brandies have their own regions of origin and specific production methods associated with those regions. For example, cognac is produced in the Cognac region of France and Armagnac in the Armagnac region, each with its unique terroir and regulations.

Alcohol Content: Slivovitz often has a high alcohol content, typically ranging from 40% to 70% alcohol by volume (ABV). This high proof is a hallmark of Slivovitz. While other brandies can also have high ABV, the alcohol content can vary depending on the brandy type and style.

Production Techniques: The production techniques for Slivovitz may differ from those used for other brandies. For example, some Slivovitz is traditionally made using a pot still, resulting in a different flavor profile than brandies made in column stills or using other distillation methods.

Aging and Oak Influence: Slivovitz is not always aged in oak barrels; when it is, the aging process may be shorter than some other brandies. Other brandies, like cognac and armagnac, often undergo extended aging in oak barrels, significantly influencing their flavor and character.

Cultural Significance: Slivovitz holds a particular cultural significance in the regions where it is produced, often being associated with hospitality and traditional celebrations. Other brandies may have their own cultural contexts and rituals.

Types of Slivovitz

Slivovitz comes in various types and styles, influenced by factors such as the plum variety, production methods, and regional variations. Here are some common types and styles of Slivovitz:

Traditional Slivovitz

This is the classic and most common type of Slivovitz. It is made from fermented plums, typically using traditional methods passed down through generations. Traditional Slivovitz can vary in flavor and quality based on the specific region and family recipes.

Aged Slivovitz

Some Slivovitz is aged in wooden barrels, often oak, to develop more complex flavors and mellow the spirit. The aging process can range from a few years to several decades, and the longer it ages, the more refined and smoother the Slivovitz becomes.

Cask Strength Slivovitz

This type of Slivovitz is bottled at its natural, undiluted strength, resulting in a very high alcohol content, often well above 50% ABV. Slivovitz is prized for its intensity and potency.

Flavored Slivovitz

Some producers infuse Slivovitz with additional flavors, herbs, or spices to create flavored variations. Common flavorings include honey, herbs, or even other fruits. These flavored Slivovitz types can provide a unique twist on the traditional spirit.

Single Varietal Slivovitz

While many Slivovitz are made from a blend of plum varieties, some producers focus on using a single plum variety to create a Slivovitz that highlights the unique characteristics of that particular plum.

Commercial Slivovitz

These Slivovitz brands produced by commercial distilleries are typically more standardized in flavor and quality. They are widely available and may adhere to specific regulations and quality standards.

Homemade Slivovitz

Homemade Slivovitz is made by individuals or families using their traditional recipes and methods. These can vary widely in flavor and quality but are often highly prized for their authenticity and connection to family traditions.

Regional Variations

Different countries and regions in Eastern and Central Europe have their own variations of Slivovitz, often with unique characteristics influenced by local plum varieties and production methods. Examples include Serbian Slivovitz, Croatian Slivovitz, Bulgarian Slivovitz, and more.

Craft or Artisanal Slivovitz

Craft distilleries have become more popular in recent years, producing small-batch, artisanal Slivovitz with a focus on quality and traditional production methods.

Best Slivovitz Brands

Many high-quality brands are producing excellent Slivovitz. While “best” can be somewhat subjective depending on personal taste, here are a few that are widely recognized for their quality: 

Clear Creek Distillery (USA)

Clear Creek Distillery, based in Oregon, is known for its exquisite Slivovitz brandies. They specialize in various fruit eau-de-vie, including pear brandy, cherry brandy, and apple brandy. Their products are celebrated for their intense fruit flavors and commitment to traditional distillation methods.

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St. George Spirits (USA)

Located in California, St. George Spirits offers a range of artisanal spirits, including Slivovitz brandies. They’re recognized for their innovative distillation approach and dedication to using high-quality, locally sourced fruits.

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Joseph Cartron (France)

Joseph Cartron is a French distillery with a history dating back to the late 19th century. They are renowned for producing a wide range of fruit liqueurs and eau-de-vie. Their Slivovitz brandies showcase the flavors of fruits like blackcurrant, raspberry, apricot, and more.

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Etter Distillery (Switzerland)

Etter Distillery is a Swiss brand known for its Slivovitz brandies, or “Schnapps,” as they are referred to in Switzerland. They are particularly celebrated for their Kirsch, a cherry brandy made from Swiss cherries. The distillery has a strong tradition of producing high-quality spirits.

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Haus Alpenz (Various Origins)

While not a single brand, Haus Alpenz is an importer and distributor offering high-quality Slivovitz brandies from various regions, such as Germany, France, and Austria. They curate a collection of artisanal products that reflect the unique flavors of different fruits.

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Maraska (Croatia)

Maraska, based in Croatia, is known for its Maraschino Slivovitz brandy. Maraschino is a traditional Croatian liqueur made from Marasca cherries. The brand’s history dates back to the 18th century and is well-regarded for its cherry brandy and liqueurs.

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Other brand names producing Slivovitz Brandy:

  • Rochelt (Austria)
  • Schladerer (Germany)
  • Miclo Distillery (France)
  • Zufanek Distillery (Czech Republic)
  • Jacopo Poli (Italy)
  • Schönauer Apfel (Austria)
  • Koval Distillery (USA)
  • R. Jelinek (Czech Republic)
  • Devoille Distillery (France)
  • C. Drouin (France)
  • Ferdinand’s Saar Distillery (Germany)
  • Bigallet (France)
  • Nusbaumer Distillery (France)
  • Metté Distillery (France)
  • Germain-Robin (USA)

Cultural References 

Slivovitz brandy has been mentioned and celebrated in various cultural contexts, often due to its historical significance, regional production, and culinary applications. Here are a few cultural references and associations for Slivovitz brandy:

Central and Eastern Europe

Slivovitz brandies are deeply rooted in the traditions of countries like Hungary, Serbia, Croatia, and Bulgaria. Plum brandy, known as “Slivovitz,” is an integral part of Balkan culture and is often associated with hospitality and celebration.


France has a rich tradition of producing Slivovitz brandies known as “eaux-de-vie.” These brandies are often named after the fruit they’re made from, such as “Eau-de-Vie de Poire” (pear brandy) or “Eau-de-Vie de Framboise” (raspberry brandy). They are celebrated for their authentic fruit flavors and are sometimes used in culinary applications.


In Germany, Slivovitz brandies are called “Obstler” or “Schnaps.” These spirits are often made from various fruits, including apples, pears, plums, and cherries. They are enjoyed as digestives and are part of local customs and celebrations.


“Marillenschnaps,” made from apricots, is a well-known fruit brand in Austria. It’s often associated with the Wachau region and its apricot orchards.


Switzerland produces a variety of Slivovitz brandies, including “Kirsch,” made from cherries. Kirsch is a key ingredient in traditional Swiss dishes like fondue.


Italy produces Slivovitz brandy known as “grappa,” made from grape pomace. While not exactly fruit brandy, it’s a well-known spirit in Italian culture and is enjoyed as a digestif.

Balkan Peninsula

In addition to Slivovitz, the Balkan region is known for other Slivovitz brandies such as “Rakija” and “Kajsija” (apricot brandy). These spirits are often enjoyed during social gatherings and family celebrations.

Culinary Uses

Slivovitz brandies are frequently used in culinary applications. For example, “Kir,” a French cocktail, combines crème de cassis (blackcurrant liqueur) with white wine. Various recipes incorporate Slivovitz brandies into sauces, desserts, and marinades.

Slivovitz Cocktails

Slivovitz is a traditional plum brandy, and while its classic recipe involves simple ingredients like plums, water, and yeast, you can create variations by adding other ingredients or infusing flavors to customize the taste. Here are some recipe variations for Slivovitz:

Slivovitz Vanilla Brandy


  • Ripe pears, peeled, cored, and diced
  • Sugar
  • Vanilla beans
  • Distilled water


  • Crush the diced pears to extract the juice.
  • Mix the pear juice with sugar to create a sweetened base.
  • Add a few split vanilla beans to the mixture for added flavor.
  • Ferment the mixture with yeast.
  • Distill the fermented liquid and collect the heart’s fraction.
  • If desired, age the brandy in oak barrels with additional vanilla beans.
  • Dilute the aged brandy to the desired bottling strength and bottle.

Slivovitz Spice Brandy


  • Fresh blackberries
  • Cloves, cinnamon sticks, and allspice berries
  • Sugar
  • Yeast


  • Crush the blackberries to extract the juice.
  • Add the crushed spices to the blackberry juice and sugar.
  • Ferment the mixture with yeast.
  • Distill the fermented liquid, collecting the heart’s fraction.
  • If desired, infuse the brandy with additional spices after distillation.
  • Dilute and bottle the brandy.

Apricot Ginger Brandy


  • Ripe apricots, pitted and sliced
  • Fresh ginger, peeled and sliced
  • Honey
  • Distilled water


  • Combine the sliced apricots and ginger in a fermentation vessel.
  • Add honey to the mixture for sweetness.
  • Ferment the mixture with yeast.
  • Distill the fermented liquid, collecting the heart’s fraction.
  • Infuse the brandy with additional slices of fresh ginger.
  • Dilute and bottle the brandy.

Slivovitz Mint Brandy


  • Fresh raspberries
  • Fresh mint leaves
  • Sugar
  • Lemon zest
  • Yeast


  • Crush the raspberries to extract the juice.
  • Add the fresh mint leaves and lemon zest to the raspberry juice and sugar.
  • Ferment the mixture with yeast.
  • Distill the fermented liquid, collecting the heart’s fraction.
  • Infuse the brandy with additional fresh mint leaves.
  • Dilute and bottle the brandy.

Mixed Berry Blend Brandy


  • Assorted berries (blueberries, strawberries, raspberries, etc.)
  • Sugar
  • Lemon juice
  • Yeast


  • Crush the assorted berries to extract the juice.
  • Combine the berry juices and sugar in a fermentation vessel.
  • Add a touch of lemon juice for acidity.
  • Ferment the mixture with yeast.
  • Distill the fermented liquid, collecting the heart’s fraction.
  • If desired, blend the berry brandies to create a harmonious mixed berry blend.
  • Dilute and bottle the brandy.

Remember that the specific quantities and steps can vary based on your preferences and equipment. These recipes are meant to inspire your creative variations in Slivovitz brandy making. Cheers!


How To Make Homemade Plum Brandy – Slivovitz

What on earth is Slivovitz? And should you drink it?

Story about Badel Slivovitz

Distillers Compete To Make The Best Honey-Infused Slivovitz | Moonshiners: The Master Distiller 


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