Style

Hrvatska stara šljivovica or Slavonska šljivovica, what's the difference? The former can come from anywhere in Croatia, is distilled at 60 to 75 percent and matures for at least twelve months in Slavonian oak. It is golden to amber in color and full and harmonious in flavor. The latter belongs specifically to Slavonia, is distilled in a single pass, and also matures in Slavonian oak.

Dolenjski sadjevec is a natural brandy made from fermented fruit mash from Dolenjska, predominantly apples with some pears. Its appeal lies in the bouquet, where several fruits come together. Brinjevec, by contrast, is dry and bitter with a strong juniper aroma, clear, and 40 to 50 percent alcohol, as described by Slovenian public radio.

Hrvatska loza is Croatia's grape brandy. Croatian regulation allows rakija to carry this name if it's distilled exclusively from fermented grape pomace and meets the requirements for a fruit spirit. This puts it closer to grappa than to brandy made from wine. Anyone familiar with Calvados will hear echoes of it in Sadjevec, since both are made mainly from apples. Calvados requires two years in oak, while Sadjevec instead relies on a blend of fruits.

Zadar belonged to the Republic of Venice when the merchant Francesco Drioli began producing maraschino there on a large scale from 1759. Later came Luxardo (1821) and Vlahov (1861). After the Second World War, the houses were nationalized, giving rise to Maraska.

Two protected names don't belong to the brandy family at all. Hrvatska travarica is a herbal spirit: wine or grape brandy, pomace or fruit brandy is flavored with aromatic herbs or their extracts, and the EU classifies it among other spirit drinks. Zadarski maraschino is a liqueur, meaning it's sweetened, and its aroma comes mainly from the distillate of the marasca cherry.