A STIFF DRINK WITH A GOOD AND POWERFUL SOUL
In the heart of the former Yugoslavia lies an old tradition still quite unknown to the rest of the world:
Rakia (pronounced RA KEE YA).
Rakia is the Serbo-Croatian name for an alcoholic drink made from the distillation of fermented fruit. It is a clear-as-water kind of drink, with a percentage of alcohol that can range from approximately 40% to 65%.
You might think that rakia is similar to brandy or schnapps and that there is nothing new here. But in fact, there lies an entire world to be discovered, as Rakia has its own tradition, its own rituals, and particularities.
ŠLJIVA IS THE MOST POPULAR
AND STRONGEST
Šljiva (plum rakia) is the most popular and the strongest type of Rakia and you can find it in every Slavic country, from the Czech Republic to Bulgaria, and each country claims the drink as its own.
For Bosnia, Rakia means much more than just Šljiva, and if you know the right places, you can find yourself enjoying the pleasures of the most diverse kinds of rakia:
PLUM, APRICOT, PEAR, AND QUINCE.
Each version has its own subtle and particular taste lying just beneath the initial strong flavor.
JUŽNI VETAR RAKIA
Južni Vetar is crafted with 100% natural ingredients and pure spring water. The local plums, pears, apricot, and quince are hand-harvested to craft a distillate that has aged for a long time.
UNIQUE AND UNREPEATABLE FLAVOUR
Južni vetar carries the spirit of the past and forgotten traditional values, as well as the new age, which is yet to come. It merges traditional recipe and high technology, elegant and modern package but directness and warmness of a Bosnian village.
It is drinkable and its color is of the sun-yellow/orange hue. It unites the taste dominated by oak flavor. Meadows and forests which surround the orchard bring the taste of flowers.
Old oak barrels in which Šljiva and Dunja ripen for more than 12 years make it taste more like a cognac than brandy.
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