Plum Brandy Rakija Recipe: How to Make Traditional Šljivovica

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.