Slivovitz or Slivovitsa (/ˈslɪvəvɪts/; Bulgarian: сливовица, pronounced: [ˈslɪvɔvit͡sɐ], Serbo-Croatian: шљивовица šljivovica, pronounced [ʃʎîv̞ɔ̝v̞it͡sa], Czech: slivovice, German: Sliwowitz, pronounced [ˈslɪvɔvɪts] Hungarian: sligovica, Italian: slivovitz, Macedonian: сливова, Polish: śliwowica, Romanian: şliboviţă, Slovak: slivovica, Slovene: slivovka, Yiddish: שליוואָוויץ) Ukrainian: слив'янка is a distilled beverage made from Damson plums.[1] It is frequently called plum brandy,[2] and in the Balkans is part of the category of drinks called rakia. In Hungary it is part of the category of drinks called Palenka (Pálinka) which are essentially the same as Rakia.
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The word Slivovitz derives from (Slavic) "sliva" /ˈslivɐ/ - damson plum,[3] and the postfix "-vice" or "-vica" /vɪtsa/ to add to the name of the brandy to distinguish what fruit was distilled (e.g. meruňka (apricot) → meruňkovice (apricot brandy), broskva (peach) → broskvovice (peach brandy)).
Slivovitz is primarily produced in Slavic regions of Central and Eastern Europe, both commercially as well as by many households on an informal, homemade basis. Primary producers are in Serbia, Czech Republic, Slovakia, Poland, Hungary, and Bulgaria.[4] It is most popularly consumed in those nations, as well as wherever communities of expatriate from these nations exist. Similar plum brandies are also produced in Germany, Switzerland, France, the United States, and Canada, but marketed under other names, such as brandy, Pflümli, or eau de vie.
In the manufacturing process, the plums and a liberal proportion of the ground kernels are first crushed and pressed, then starch and sugar may be added to the juice, and the mixture is allowed to ferment. Distillation gives the crude product, and clarifying processes complete the liqueur, but ageing is required to develop its finer qualities. Its flavour is due in part to the plum kernels, which contain a considerable percentage of amygdalin, the characteristic component of bitter almonds.[1]
Some producers have obtained a Hechsher for their slivovitz, certifying that it is kosher.[5]
Imitation slivovitz is made by flavouring spirits with prune juice and artificial oil of bitter almonds.[1]
In Bulgaria, the "birthplace" of this drink is Troyan Monastery, whose monks have distilled slivovitsa ever since the foundation of the monastery in 14th century. The original recipe included 40 herbs and was passed through the centuries from abbot to abbot. Back in 1894 the plum brandy of the Troyan Monastery was presented at a spirits competition in Antwerp, Belgium, where it won a bronze medal. There, the world got to know about slivovitsa. Some of the secrets of Troyan slivova are the following: First, it is made of a plum variety that grows only in the Troyan Region. It is an old variety which the locals call "Madzharkini plums", very juicy and aromatic whose stone, unlike the Teteven plums, is easily removed from the fruit. Second, and very important condition for good brandy is that the fermentation vessel is as big as possible. Third, it is important that the distillation vessel is with a capacity 80 to 120 litres. Experienced distillers noticed that the same source material gives different taste of the end product depending on the distillation vessel. Fourth, the fruit quality is important; even a small amount of rotten plums deteriorates the brandy. The plum brandy should not be very strong: it is best in the range between 39 and 41 degrees. Then its flavour is most strongly felt and it is best to drink. Some of the most famous persons that tasted Troyanska Slivova are Pope John Paul II and the former U.S. President Bill Clinton. Patriarch Maxim of Bulgaria celebrated his 95th birthday in 2009 in the Sofia Mitropoly with Troyanska Slivova.[7]
In cooperation with the Bulgarian government, the Czech distillery Rudolf Jelinek protected the brands "Troyanska slivova" and "Tetevenska slivova" in the EU in 2007. The same year, this largest European manufacturer of fruit distillates bought a majority share in the largest Bulgarian slivovitsa vinery "Vinprom-Troyan" having bought half a year earlier the second largest "Destila Teteven". However, the Czechs reduced the alkohol content to pay less duty. The production of "Vinprom-Troyan" is mainly for export. For the past 18 years, Troyan has special holiday, The Festival of Plum.[8] This holiday is celebrated at the end of September in Troyan and in the village of Oreshak where the Troyan Monastery is located. The cult for the plum in the Troyan region exists for ages. The plum has always been an essential produce in this region. Since the beginning of 20th century of plum were made marmalades, pesto, dried prunes, and pulps which were exported in Western Europe. Of course, this fruit is most important as a raw material for the production of Troyanska slivova.[7]
In the Czech Republic slivovice (as well as its variations from other fruits) is primarily produced in the southern and eastern provinces of Moravia and in Vysočina, where the country prevails its rural character. The production of slivovice was introduced to Czech lands probably by Wallachian or Croatian migrants from northern Balkan since 14th century.
Although there still exists tradition of (illegal) home distilleries, the majority of production moved to certified local community-owned distilleries to prevent errors during the distillation process (leading to production of toxic Methanol). It also allows state authorities to collect their respective taxes based on the proof of the product, however there are tax-reliefs for private and non-commercial production of the drink. The usual proof of private-produced slivovice is over 50% of alcohol in final product, commercially available mass-produced drinks are mostly lower proof.
Slivovice is usually consumed deeply chilled from a small shot glass known locally as "panák" (literally: a dummy), "kalíšek" (colloquial for a small cup) or "štamprle" (from German "das Stamperl", little glass), but is almost never served on the rocks. The cooling helps to overcome the effects of high proof during the drinking, however to enjoy the aroma and taste of original fruit is better to drink slivovice at a room temperature.
The following mass produced slivovice are available throughout the Czech Republic:
Slivovice, due its somewhat symbolic status of Moravian "national" drink, is strongly presented in local traditions, culture and popculture like in proverbs, folk songs, TV shows and movies.
Serbian Šljivovica is consumed chilled in a special shot glass called "čokanji-čokanjčići" ("fićok-fićuci" in Vojvodina) of 0.03 to 0.05 dl. It is both part of history and tradition in the country and among Serbs across the world.
Traditionally, sljivovica (commonly referred to as "rakija") is connected to Serbian culture as a drink used at all important rites of passage (birth, baptism, military service, marriage, death, etc.). In religious ceremonies, the Orthodox Church uses wine but rakija is used in celebration of Serbian slava. It is used in numerous folk remedies, and is given certain degree of respect above all other alcoholic drinks.
In 2004, over 400 000 litres of Šljivovica was produced in Serbia. Serbia is the largest exporter of slivovitz in the world, and second largest plum producer in the world[22][23]
Following the claims of several nations to the protected designation of origin, in October 2007 the European Union went for a compromise solution, leaving "slivovitz" as a generic name, and granting individual nations the right to protect the origin with their own adjective.[24] Thus, "Serbian Slivovitz" (Srpska šljivovica) will become Serbia's first certified national brand.[25]
The most famous and most popular region for making and use of Šljivovica is Šumadija region.
There is also a town in Zlatibor, called Šljivovica.
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