What is Slivovitz?

Slivovitz is one of several different names for plum brandy popular in many countries in Central and Eastern Europe. It is produced by distillation of Damson plums and then by fermenting and aging the resulting juices. Commercial Slivovitz is produced by liqueur manufacturers in Eastern and Central Europe, as well as in countries where large populations of people from these regions, such as the United States, have settled. This is also often produced at home.

There are many accepted variations of the name Slivovitz. For example, in Poland, the product is known as Śliwowica, while in Serbia and Croatia it is called љљљвовица/Šljevovica. As Slavs speak in most countries where they are most popular, they have many similarities, but these variations are built from common roots: Slíva, which means Damson Plum and Vice, which is a suffix used to indicate that liquid is distilled liqueur.

While no one knows exactly where Slivovitz was first produced, it is assumed that it comes from the Balkans, Hungary or in the region previously known as CzechoslovakEnsko. Many countries have their own traditions surrounding the consumption of Slivovitz. In some places it is served chilled, while in others it is taken at a room temperature. Many of them are considered a good digestif or a drink after a meal that helps digestion.

The first step in the production of Slivovitz is to press Damson's plums along with their cores. Furthermore, this pressed juice is distilled. It can then be mixed with starches or sugars. This mixture is then fermented and finally left to age, which is a process that allows its flavors.

In general, Slivovitz moves in color from pure to light brown. The color of the drink is derived from the container in which it was aged. The brown color usually suggests that the liqueur has been aged in a wooden barrel, while the clear color suggests that it was a house in a glass or steel. Choosing a producer from the aging of the vessel can also affect the taste of the beverage, while the wood of the formery gives the smoke taste. Overall, the taste of the liqueur usually reflects its quality and better products tend to have a fine almond taste, while low quality products taste strongly from alcohol.

There are many producers of Slivovitz in European countries in which the most popular is. In addition, it is produced in several non -European countries with large Eastern and Central European communities such as Canada and the United States. Some enthusiasts even make liqueur in their homes.