Plum brandy is one of the most important fruit brandies in Serbia, where are we from, and is widely regarded as a traditional homemade spirit. It is produced from ripe, healthy, and technologically suitable plum fruits, while the quality of the final product depends on the raw material, properly managed fermentation, careful distillation, and appropriate aging.

The most commonly used variety is Požegača — accounting for around 50% — while other widely used plum varieties for rakija production include Crvena Ranka, Metlaš, Trnovača, Moravka, Piskavac, white plums, Dženerika, Petrovka, and Mirisavka.

The technology of processing plums into rakija includes the following steps:

Harvesting the plums
Collecting and transporting the plums to fermentation vessels
Crushing the plums and separating the pits
Alcoholic fermentation of the plum mash
Distillation of the fermented plum mash
Aging and finalizing the šljivovica

For the production of high-quality šljivovica, fully ripe, healthy, and undamaged fruits should be used. Rotten, moldy, or dirty fruits must be removed, as they have a negative effect on the fermentation process and on the aroma of the rakija.

After harvesting, the fruit should be transported to the processing site as soon as possible. It is recommended to organize processing quickly and evenly in order to avoid fruit spoilage and the development of undesirable microorganisms.

Crushing the plums allows fermentation to begin faster and proceed more evenly. It is advisable to remove the pits, or at least to keep them intact, because broken pits may lead to a stronger stone-like aroma, bitterness, and lower distillate quality.

The crushed mass is placed into fermentation vessels, which should be filled to approximately 4/5 of their capacity. The vessels should be closed in a way that allows carbon dioxide to escape while limiting air access.

For proper fermentation, the most important factors are temperature, sugar content in the fruit, the degree of crushing, and the use of suitable yeast. Selected yeasts should be added according to the manufacturer’s instructions, as they contribute to a more stable and reliable fermentation process. The recommended fermentation temperature is approximately 16–20 °C, while the duration of fermentation depends on the conditions and may last from about one to four weeks.

Distillation is the stage in which alcohol and aromatic compounds are separated from the fermented mash, while undesirable volatile and less volatile components are also removed. In practice, double distillation is most commonly used for šljivovica: first, a low-strength distillate is produced, commonly referred to as soft rakija, and then it is distilled again to obtain the final distillate, known as prepek.

This method usually produces a cleaner, more balanced, and higher-quality distillate than single distillation, because it allows for more precise separation of fractions.

The soft distillate is obtained through the first distillation of the fermented mash. The fermented mash is poured into the still, taking care not to overfill the boiler and to prevent boiling over or the transfer of solid particles into the vapor pipe. Heating should be gradual and even.

The purpose of the first distillation is not to produce finished drinking rakija, but to extract alcohol and aromatic compounds from the mash and concentrate them into the so-called soft rakija, which will serve as the raw material for the second distillation.

During the first distillation, a smaller portion of the initial fraction is usually separated, after which the main flow of distillate is collected, while the weaker final part is separated as the tail fraction. In domestic technological literature on šljivovica, it is often stated that the first distillation produces a soft distillate of approximately 25–30% vol., with the beginning and end of the flow separated according to the strength of the distillate and its sensory properties.

These figures should be understood as a practical guideline rather than an absolute rule, since the actual cuts depend on the plum variety, the quality of the mash, the type of still, and the heating regime.

The final distillate, or prepek, is obtained through the second distillation of the soft distillate. This is the most important distillation stage for the quality of the rakija, because this is where the fractions are separated most precisely: heads, heart, and tails.

Unlike the first distillation, where the goal is to concentrate alcohol from the mash, the purpose of the second distillation is to separate the middle and highest-quality part of the distillate — the part with the best balance between alcohol and typical fruity aroma.

The second distillation should be carried out more slowly and carefully than the first. A slower distillate flow makes it easier to detect the transitions between fractions and allows for better quality control.

Scientific and technical studies on fruit distillates indicate that the composition of volatile compounds changes during distillation: at the beginning, more highly volatile compounds are released; in the middle flow, ethanol and desirable aromas dominate; while toward the end, the proportion of heavier components increases, which can negatively affect the purity of taste. This is why the distillate is divided into heads, heart, and tails.

The heads are the initial fraction of distillation. They contain a higher proportion of highly volatile compounds, such as acetaldehyde, ethyl acetate, and other compounds with a sharp, penetrating, and “green” aroma. For this reason, the heads are not used as the main product, but are separated at the beginning of the second distillation.

In practice, the separation of heads is determined by a combination of smell, taste, working temperature, flow speed, and distillate strength — not by a single fixed number.

It is important to note that, in fruit distillates, the topic of methanol is often oversimplified. Scientific reviews indicate that methanol in fruit brandies is primarily formed from pectin during fruit processing and fermentation, and its distribution during distillation is not the same as the distribution of typical “head” compounds.

This means that quality and safety do not depend only on discarding the first few milliliters, but much more on the quality of the raw material, keeping the pits intact, hygiene, proper fermentation, and careful management of the entire distillation process.

The heart is the middle and most valuable fraction of distillation. This is the part that is kept as the base of the future rakija, because it contains the largest portion of ethanol together with desirable fruity aromas. A properly separated heart gives rakija fullness, drinkability, and a clean plum aroma.

The collection of the heart begins when the harshness of the heads disappears, and it ends when heavier, oilier, and rougher tones start to appear in the distillate, indicating the transition into the tails.

During the second distillation, the heart is not determined by an alcoholmeter alone. Alcohol strength is a useful guideline, but in practice, sensory control is equally important.

An experienced producer recognizes the transition from heads to heart by the softening of sharp notes and the appearance of a cleaner, fruitier aroma. The transition from heart to tails is recognized by a decline in purity, the appearance of heavier notes, and a “tail-like” finish. Scientific studies on the fractions of fruit distillates confirm that the composition of the distillate changes gradually, not suddenly, which is why cuts are always a technological decision rather than a single fixed boundary.

The tails are the final fraction of distillation. In this fraction, the proportion of heavier and less desirable components increases, resulting in a cloudier, rougher, and less clean aromatic profile. For this reason, the tails are separated from the heart as soon as heavier aromas begin to dominate and when the strength of the distillate drops significantly.

In traditional distillation practice, tails are often collected separately and later processed again, but they are not mixed with the high-quality heart if the goal is to produce good šljivovica.

High-quality plum rakija can only be obtained if all steps are carried out properly: selecting healthy and ripe fruit, proper crushing, carefully managed fermentation, controlled distillation, and appropriate aging. It is the harmony between these stages that determines the aroma, fullness, and overall quality of the final product.

Fresh distillate may rest briefly in neutral vessels for stabilization, while oak barrels are most commonly used for aging and refinement. During aging, the rakija develops a more complex aroma, a softer taste, and its characteristic color.

After maturation, the rakija is diluted to the desired strength, most commonly around 40–45% vol., and then filled into suitable packaging.

Choosing the right still is essential for your distillery, whether you are starting with hobby production or planning a serious business. The right choice can mean the difference between enjoying the craft and dealing with unnecessary costs and difficulties.

First of all, good planning is necessary. What do you want to produce, in what quantity, and do you have enough space? Once you have considered all of this, it is necessary to define the batch size you want to ferment, if you are producing a distillate from fermentation. Do not think that gin producers have it easier. What is saved on fermentation is often offset by longer distillation cycles due to the higher initial alcohol concentration. Once you have defined the batch quantity, you define the working day, 8 / 16 / 24 h. Only then can you determine what size of still you need.

Here is a practical example:
We want to produce plum brandy. We have enough space in our distillery for 10 t. We decide that we can work 16 h once fermentation stops. Now we begin to consider which still suits us best. If we can form fermentation batches with a day or two between them, we arrive at a mass of 1 t, that is, approximately 1000 L per day, which we need to process once fermentation is complete. If we are familiar with the distillation times for fermented mash, which can easily be seen on our website, we come to the conclusion that a 200 L still suits us best, because it can easily complete 5 cycles in that time. Since we also perform double distillation, we must take into account that 4 to 5 still charges of fermented mash are needed to obtain one still charge for double distillation. This means that in any given year, we should not process less than 800 to 1000 kg of fruit.

In this case, only if we predict production growth over the next 10 years should we consider purchasing one additional 120 L still, or starting immediately with a more expensive, larger still of 350 or even 500 L, with an adjustment of the batch size.

The type of still, traditional or modern column still, which also includes the option for traditional distillation, is determined by the range of distillates you intend to produce. Young distilleries often have several different distillates in their offer in order to strengthen their market presence. Such a range requires a versatile still that can produce distillates in a high-quality and efficient way.

Finally, there is the heating method. Today, energy prices vary, and our advice is to choose the energy source that is most accessible and favorable to you, while respecting environmental measures as much as possible. Fortunately, our traditional-type devices can be heated using multiple energy sources, and in some models even by combining two energy sources.

In an old wine region near Bordeaux, inside a former wine cellar, beer, distillates, botanicals, grains, and the ideas of three friends who turned a hobby into a serious craft project come together today.

Brasserie Distillerie Guyenne, located in Lugasson, in the Entre-deux-Mers region, is developing a production that does not fit into just one category. Their portfolio includes beer, gin, pastis, vermouth, rum, vodka, and whisky, and this very breadth shows how important it is to have equipment that can follow different styles, raw materials, and processes.

They recently received special confirmation of quality through high scores for their vermouths, 93 points for Vermouth Blanc and 90 points for Vermouth Rouge. For a producer coming from a region strongly connected to wine, such recognition carries special weight, because vermouth requires exactly what French craftsmanship is known for, a sense of measure, aroma, and balance.

Three friends, one idea, and many aromas
Brasserie Distillerie Guyenne was founded by François, Hugo, and Arnaud, three friends connected by shared passions: good drinks, craft production, entrepreneurship, and respect for the environment. Their story, as they describe it themselves, began with conversations in the locker room after basketball, continued through whisky tastings in a garage, amateur beer brewing, and the desire to turn a hobby into serious production.

Today, that initial enthusiasm has taken a concrete form. Guyenne produces drinks that carry local character, but also a clear ambition to become part of the modern French craft distilling scene.

Their philosophy can be summed up in one thought: aroma is not a detail, aroma is the essence.

Vermouth as a blend of wine, botanicals, and precision
Vermouth is a particularly interesting product because it stands between the world of wine and the world of strong alcoholic spirits. It requires balance. It needs a wine base, carefully selected botanicals, good maceration, precise aromatization, and a sense of measure.

With vermouth, there is no room for excess. If the aroma is too weak, the product remains flat. If it is too strong, it loses elegance. If the balance is not right, what makes vermouth special disappears.

That is why the high scores received by Vermouth Blanc and Vermouth Rouge represent an important confirmation of their work. It is not only recognition for one product, but proof that Brasserie Distillerie Guyenne understands the complexity of a drink where wine, botanicals, bitterness, freshness, and structure meet.

The DES still as part of a broader production story
What makes this story especially important for DES is the fact that Brasserie Distillerie Guyenne uses a 500-liter DES hybrid still. According to the publicly available producer description on the Kouer platform, they are equipped with a DES alembic, as well as their own brewing equipment, which allows them to carry out key production stages within the distillery itself.

This kind of equipment gives them the flexibility that is crucial for producers with a broad portfolio. When a distillery develops different categories of drinks, from vodka and rum to whisky and vermouth, the still must provide stability, control, and the ability to adapt to the process.

For vodka, purity is important.
For rum, the character of the raw material and work with the aromatic profile.
For whisky, a stable beginning to a long maturation process.
For vermouth, a sense of aroma, balance, and precision.

That is why a modern still is not just a piece of equipment. It is the foundation on which a producer builds different directions of their identity.

From beer to whisky, all under one roof
Guyenne is not a classic distillery that produces only one category of drinks. Their production develops in several directions. On their official website, they list gins, pastis, rhum, and whisky as part of their project, while their online shop also includes vodka, beer, vermouth, and other drinks.

Their work on whisky is especially interesting. According to available information, whisky production began in 2023, and the first whisky is planned for release during 2026, after the required maturation period in barrels.
This shows the seriousness of their approach. Whisky is not a product that can be rushed. It requires time, discipline, and trust in the process. That is exactly why it is important to set the foundation properly, from raw material, through distillation, to aging.

Why flexibility matters for modern distilleries

Today’s craft distilleries often do not want to be tied to only one product. They explore, test, develop small batches, follow market reactions, and build their own style across multiple categories.

Brasserie Distillerie Guyenne is an excellent example of such an approach. Their portfolio shows breadth, but not as random variety, rather as an exploration of aromas and techniques.

This kind of work requires equipment that can follow the producer’s idea. DES modern stills enable exactly that, a controlled process, reliable operation, and adaptation to different types of distillates.

A good still does not define the identity of the distillery instead of the producer.

It enables the producer to express their identity more precisely.

What does this story mean for future distillers?
The story of Brasserie Distillerie Guyenne shows that high-quality equipment is not important only for large distilleries or for producers of a single type of drink. It is just as important for creative producers who want the freedom to explore.

If you are planning to produce several categories of drinks, it is important to think from the very beginning about a still that can follow different processes. Vodka, rum, whisky, gin, vermouth, liqueurs, and other drinks require different approaches, but at the foundation of every good production are control, stability, and repeatability.

DES stills are used around the world for the production of brandy, gin, absinthe, liqueurs, vodka, rum, whisky, and other alcoholic spirits. Our range includes more than 40 still models, different types of columns, several heating options, and the possibility of custom production according to production needs.

For producers who want to develop an authentic portfolio, the right still is not only an investment in equipment. It is an investment in creative freedom.

French craft, modern distillation, and a clear idea
Brasserie Distillerie Guyenne shows what it looks like when friendship, knowledge, and a passion for aromas turn into a serious production project.

From an old wine space in Lugasson, near Bordeaux, come drinks that combine the French sense of terroir, craft curiosity, and modern distillation technology. Their vermouth is already receiving high scores, their whisky is maturing, and their portfolio continues to develop across different drink categories.

For DES, it is a special honor that our still is part of their production story.

Because when a producer has a clear idea, good raw material, and equipment that can follow their ambition, the result is not just another drink on the market.

The result is a recognizable style.

Contact us and find the DES still that suits your production.