When visiting Belgrade, you’ll want to try Rakija, the national alcoholic drink of Serbia.
If you’re wondering which rakija to taste, read up for the advice from Ilija Malović, a sociologist and true rakija connoisseur.
What is rakija to Serbia?
Serbia has always been a fruit growing country. Its terrain and climate make fruit grown here healthy, tasty and abundant, and the locals the skillful fruit and wine growers.
Such high quality of fruit made it possible to produce rakija in the first place. Over generations the process developed, to include copper cauldrons and aging barrels, and an entire rakija drinking culture evolved.
Rakija plays particular roles in national customs and traditional medicine. You can’t completelly comprehend Serbian culture and people without rakija. Rakija is a testimony of Serbian people’s continuity and sensibility.
Which rakija varieties are there in Serbia?
In Serbia, rakija is made from almost any fruit you can find in an orchard or in woods. The most famous is the queen of them all – the plum rakija.
There are rakijas made from apricot, quince, apple, pear, raspberry, blackberry, sour cherry, peach, grape, mulberry, wild fruit. Herbal rakijas are made by adding gentian, juniper, mint or other medicinal herbs to the base from apple, grape or plum rakija.
Five Serbian rakijas to taste
We say that Serbia is Noah’s Ark for the old native fruit varieties. These varieties have been growing here for ages, developing a particular relationship with the terrain, climate and geography. These varieties give best rakija, those with rich and exciting aromas and tastes.
Picking five rakijas to taste is not an easy task for me. My approach to rakija is in appreciating diversity and nuances. Still, if I have to choose five, I would include one per each fruit type.
- Plum – Cellar Perić, year 2000
- Apple – Cellar Plazinić, aged oak barreled
- Pear – Rakije Paunović
- Quince- Atlić Distillery
- Apricot – Cellar Paunić
Food and rakija pairing
Food and rakija pairing is a very interesting subject. Traditionally, rakija is served with the appetizers before the main course. The food selection has varied with geography, gastronomic traditions and social status.
In the past, people ate corn or wheat based eats with rakija, sorts of bread and bread pudding (proja, popara, cicvara). Today, we prefer meat with rakija. Strong and aromatic brown rakijas pair with strong food, while clear rakijas pair with lighter food.
Pear rakija is served mildly chilled, at around 14 C. That was the air temperature of wine cellars in the past. Serve it in tasting or grappa glasses to release aromas and create atmosphere of delight. Pear rakija is an aperitif and pairs very well with food, especially pasta, prosciutto and hard aged cheese. Same goes for quince rakija that matches with bacon, hard sheep cheese and cold appetizers.
The key rule of rakija and food pairing is there’s actually no rules, as the long history of rakija proves.
Eat what you like and pair it with good rakija!
What is it about rakija that drives you?
We are two friends from university. Our blog Rakija, uglavnom (Rakija, mostly) was born out of desire to show that rakija is a high-quality, urban and inspiring drink. We were fed up with the perceptions of rakija focused around drunkness, dirt and primitiveness.
Looking at Scottish and French examples, we started writing our impressions of rakija brands. We wanted to create a new way of perceiving this Serbian brand that rakija is.
Now in its 14th year, the blog has a substantial following. We frequently hold workshops and masterclasses at wine and rakija fairs. We founded Belgrade Rakija Club and published a beautiful book titled Rakija. (Great photos make it a perfect coffee table book!).
What we are trying to do is to build a community as passionate about rakija as we are.
If you are interested in tasting Serbian food made by traditional producers, check out our food tour of farmers market.
For exploring local traditions and culture besides food and drinks, see all of our tours in Belgrade.