Slivovitz
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Slivovitz (IPA pronunciation: /slivovɪts/) (Serbian: шљивовица, šljivovica; Bulgarian: сливова, slivova, or сливовица, slivovitsa; Slovenian: slivovka; Croatian: šljivovica; Bosnian: šljivovica, šljiva; Macedonian: сливовица, slivovitsa, or сливова ракија, slivova rakija; Polish: śliwowica /ɕli.vɔ.'vi.tsa/; Romanian: şliboviţă; Slovak: slivovica; Czech: slivovice) is a strong, colourless alcoholic beverage primarily made of distilled fermented plum juice, though similarly to Irish poteen it is often home-distilled out of a variety of source materials, up to and including grass and other organic material. It is similar to brandy and sometimes called plum brandy in English. It is one of the drinks known in the Balkans as rakia. The alcohol content can vary from 25-70% by volume, but most store-bought varieties are 40–45%.
It is the national drink of most of the Slavic Balkan states, where about 70% of plum production (average 424,300 tonnes per year (FAO 1991–2001) goes into slivovitz.
Slivovitz is a traditional digestif for Ashkenazi Jews in Eastern Europe; since it is made from plums and (unlike many distilled liquors) does not involve fermenting grain, it is considered kosher for passover.
Rakia is supposed to be drunk from special small glasses (0.3 to 0.5 dl). It is often drunk warm, sometimes even heated (sugar is caramelized in a pan before the rakia is added) for better effect.
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[edit] History
The beverage originated in the Balkan Peninsula, particularly in the area of modern day Serbia; the name derives from the Slavic word for a plum, šljiva or sliva. Production is concentrated in Albania, Bosnia and Herzegovina, Bulgaria, Croatia, the Czech Republic, Poland, the Republic of Macedonia, Romania, Serbia, Montenegro, Slovakia, and to a lesser extent in Austria, Germany, Hungary, Italy and elsewhere.
[edit] Distilling process
In the manufacturing process, the plums and a liberal proportion of the ground kernels are first crushed and pressed, then starch and sugar are added to the juice and the mixture is allowed to ferment. Distillation gives the crude product, and clarifying processes complete the liqueur, but aging is required to develop its finer qualities. Its pleasing flavor is due largely to the plum kernels, which contain a considerable percentage of amygdalin, the characteristic component of bitter almonds. The most highly esteemed product is that made in Syrmia, a country of East Slavonia.
Slivovitz, like some of the other rakias, is kept in wooden barrels (oak or mulberry) for an extra aroma and the colour (golden brownish). Commercial distillers may use oak chips, toasted oak chips, or mulberry chips when aging slivovitz in glass or stainless steel tanks for flavor or coloring.
The Slivovitz Festival sorts slivovitz into 3 major classes: aged in wood, aged in glass, and sweet. Sweet slivovitz is the result of maceration of fruit in the slivovitz after distillation.
Imitation Slivovitz is made by flavoring spirits with prune juice and artificial oil of bitter almonds.
[edit] References
- This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.
