Let’s start from the beginning…
RAKIJA is kind of brandy, which is produced of fermented fruits, like plums (the most popular), apricots, grapes, peaches, apples, pears or it can be also done with herbs. Its alcohol content is about 40% ABV, but home-made rakija is much stronger, typically 50-60%.
Rakija has no color, unless herbs are added. It’s supposed to be drunk in small glasses. Attention: you drink it slowly and celebrate the taste ! Take a breath, a quick sip directly down your throat right to the stomach, long breath and you should feel the burning in your chest.
Rakija is considered as a national drink in the Balkans. Drinking it has also a traditional meaning. People drink it during weddings, baptisms, joining the army. It’s offered to guests no matter what time of day it is and in the end of the orthodox funerals, people drink it “for a soul” of the deceased, some spill some rakija on the ground before drinking the rest.
During winter, especially during open-air festivities it’s very popular to drink “cooked” rakija which is heated and sweetened with honey, sugar, added spices.
According to the local people if you haven't tried homemade Rakija, then you just haven't tried Rakija at all. It’s also very interesting to see this productions… So, enjoy it !