Tasting

What does Šljivovica taste like, and what's the best way to approach it? Start with the nose. A tulip-shaped or nosing glass that narrows toward the top gathers the aromas and keeps the alcohol sting at bay. Lifting the glass just partway to the nose and taking a brief breath reveals the fruit first, then the warmth.

Temperature makes a real difference. At room temperature—roughly 16 to 20 degrees Celsius (60–68°F)—the aromas open up; chilled, the brandy smells flat, and a brandy warmed too long in the hand within the glass becomes diffuse. A drop or two of water can open up some brandies, though it also takes away some of their tension.

A young, clear brandy smells of ripe plum, plum compote, and a fine note of bitter almond; on the palate, it's dry, not sweet, with a warm finish. A barrel-aged brandy, by contrast, feels softer, rounding out the fruit with vanilla, wood, and dried fruit notes. Prepečenica often comes across clearer and more austere.

Three glasses work well for comparison: a young brandy, a double-distilled prepečenica, and a barrel-aged brandy. Smelling them one after another quickly reveals what the still, the distillation runs, and the barrel each contribute.

A simple sequence helps with tasting: color, aroma before swirling, aroma after swirling, first sip, finish. A cleanly distilled plum brandy smells of fruit, not solvent, and the finish arrives gradually rather than as a burn. The fruit itself should always serve as the benchmark.