Slivovitz

Slivovitz is a type of fruit brandy that is produced in Central and Eastern Europe, both commercially and privately. The primary fruit used in its production is the plum. This alcoholic beverage is commonly produced in countries such as Serbia, Croatia, Czech Republic, Slovakia, Poland, Hungary, and Bulgaria.

History

The history of Slivovitz dates back to the Middle Ages, in the regions of Central and Eastern Europe. The production of this fruit brandy was primarily a domestic activity, with families producing their own supply. The commercial production of Slivovitz began in the 19th century.

Production

The production of Slivovitz involves the fermentation of ripe plums. This process typically takes place in the fall, after the plums have been harvested. The plums are first crushed to create a mash, which is then fermented for a period of time. The fermented mash is then distilled to produce the brandy. The brandy is typically aged in wooden barrels for a period of time before it is bottled.

Cultural Significance

Slivovitz holds a significant cultural importance in many Central and Eastern European countries. It is often consumed during celebrations and is a common offering at weddings, baptisms, and other important events. In some regions, it is also used in traditional medicine.

See Also

• Brandy
• Fruit brandy
• Plum
• Serbia
• Croatia
• Czech Republic
• Slovakia
• Poland
• Hungary
• Bulgaria

References

<references />

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Various bottles of Slivovitz
• 
  Šljivovica (Serbian Slivovitz)
• 
  Slivovka
• 
  Slivovice R. JELÍNEK
• 
  Filling the cauldrons with plums for rakija
• 
  Cauldrons for distilling plums into rakija