Making rakia for us is cracking in barrels during boiling, the sun's rays in a drop of clear and fragrant rakia, the first touch of drink on the palate and enjoying the first smell, the joy of work done properly, on our own land, from our own, carefully selected fruit and with knowledge and experience that have turned into pride over time.
Elusive knowledge has been acquired for generations and it is impossible to learn it from books. Many autochthonous varieties of pears, grapes, peaches, apricots and apples were born on the terroir of Subotica and Palić.
