From mature fruit to superior quality products



Fruit for the production of rakia is harvested at its full maturity when the fruit contains the maximum amount of sugar and the most pronounced aroma, which is very important for every fruit rakia. For the production of top-quality rakia, it is necessary to take only fully ripe, and well-preserved fruit.

Fruit chopping

Chopped fruit releases aromas and sugar more easily, so the pomace ferments faster with a higher yield of alcohol.


Fermentation takes place in tanks of 10 and 15 tons, with controlled temperature and an automated mixing process. By default, enzymes, yeasts, and foods are added. It lasts from 7 to 14 days, at temperatures of 15 - 18 degrees.


After the end of fermentation, the fruit puree is immediately distilled in our distillery. The process is completely automated, parameters are set and one cycle lasts from 3 to 3.5 hours. Distillation separates the volatile ingredients from the raw material from the boiled hook. Water and alcohol are the dominant components of the distillate, but other components that pass into the distillate are also very important for the quality of rakija, such as aromatic substances, volatile acids, esters, higher alcohols, etc.
Various impurities in the distillate, their quantity and mutual relationship are crucial for the quality and properties of the drink. Not all volatile ingredients are equally valuable for rakija quality.

Proper distillation skill is the key to getting rakia of the pure smell and taste

of the fruit species from which it originates, harmonious in taste and completely clear.


The obtained distillates are not immediately suitable for drinking. Fresh distillates are sharp in smell, and rough and burning in taste. That is why rakia requires certain aging during which their aroma and taste develop and become more pronounced. After maturing, the rakia becomes harmonious, drinkable, and softer in taste with a pronounced bouquet. (Rakija can be aged in stainless steel tanks or oak barrels.)

Dilution, stabilization and filtration

The distillate can be diluted by adding water gradually during aging or when preparing rakija for the market. Rakija must be clear and free of sediment. This is achieved by applying cold stabilization where the distillate is cooled to -4 to - 8 ° C and kept at this temperature for several days. After cold stabilization, rakija is filtered in the cold and aged until filling.