Rakija is more than šljivovica
Rakija is the broad name for fruit spirits. In Serbia it is made from plums, apricots, quince, pears, grapes and other fruit. Šljivovica has a special place: in 2022 UNESCO inscribed the knowledge and social practices surrounding its preparation and use on the Representative List of the Intangible Cultural Heritage of Humanity.
The useful question is not “which rakija is best?” but “which fruit is it made from and what is the style?” Taste slowly, in a small pour, with water alongside. Good rakija should retain a recognisable fruit aroma; strength alone is not a measure of quality.
- Šljivovica — plum; the best-known tradition.
- Kajsijevača — apricot; usually distinctly fruity.
- Dunjevača — quince; aromatic and often fuller.
Tamjanika: Serbia's aromatic white
Tamjanika is a local expression of the Muscat family. The National Tourism Organisation of Serbia presents it among the country's important old grapes and notes that it is often made here as a dry, fresh and aromatic wine. The nose can therefore seem sweet even when the wine is dry.
If you avoid sweet wine, ask “Da li je suvo?” — “Is it dry?” Tamjanika is a useful first glass for a lighter start to the evening. Producer and vintage still shape the result, so the grape name does not guarantee one fixed taste.
Prokupac: a Serbian red worth meeting
Prokupac is an old red grape deeply connected with Serbia. It can produce fresher, fruit-led wines as well as more structured versions with greater body and tannin. That range means two bottles can feel quite different.
The easiest way to order is to describe the wine you normally enjoy: lighter or fuller, with less or more tannin. If you choose only three local tastes during a visit, try one fruit rakija, a glass of dry Tamjanika and a Prokupac in the style your server recommends.