Slivovitz is a plum brandy made by distilling damson plums and is popular in Central and Eastern European countries. It has many variations in name and is often made at home. The liqueur is made by pressing the plums, distilling, fermenting, and aging. The color and taste of the drink depend on the aging vessel and quality. It is served cold or at room temperature and is considered a good digestif.
Slivovitz is one of several different names for a plum brandy popular in many Central and Eastern European countries. It is made by distilling damson plums and then fermenting and aging the resulting juices. Commercial slivovitz is produced by liquor producers in Central and Eastern Europe and in countries where large populations of people from these regions have settled, such as the United States. It is also often made at home.
There are many accepted variations of the name slivovitz. For example, in Poland the product is known as sliwowica, while in Serbia and Croatia it is called /Sljivovica. Since the Slavic languages spoken in most of the countries where it is most popular have many similarities, however, these variations are built from common roots: slíva, which means damson plum, and vice, which is a suffix used to indicate that a liquid it is a distilled liquor.
While no one knows exactly where Slivovitz was first made, it is believed to have originated in the Balkans, Hungary, or the region formerly known as Czechoslovakia. Many countries have their own traditions regarding the consumption of slivovitz. In some places it is served cold, while in others it is taken at room temperature. It is considered by many to be a good digestif, or after-meal drink that aids digestion.
The first step in making slivovitz is pressing the damson plums together with their kernels. Subsequently, this pressed juice is distilled. It can then be mixed with starches or sugars. This blend is then fermented and finally allowed to age, a process that allows its flavors to develop.
In general, slivovitz ranges in color from light to light brown. The color of the drink comes from the container in which it was aged. A brown color usually indicates the liquor was aged in a wooden barrel, while a light color suggests it was housed in glass or steel. The manufacturer’s choice of aging vessel can also influence the taste of the drink, with the wood sometimes imparting a smoky flavour. Overall, the taste of the liqueur usually reflects its quality and the best products tend to have a subtle almond flavour, while the lower quality products have a strong alcohol flavour.
There are many producers of slivovitz throughout the European countries where it is most popular. Furthermore, it is made in several non-European countries with large communities in Eastern and Central Europe, such as Canada and the United States. Some aficionados even make the liqueur in their own homes.
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