HEATED BRANDY a sign of true hospitality

For a full thirty years, as claimed by those well acquainted with the production and consumption of Serbian plum brandy, there was almost no interest in heated brandy. The once unavoidable drink at celebrations, prelims, Christmas holidays, pig slaughterhouses and other gatherings disappeared overnight. Only on rare occasions did he remember to cook a glass or two of good old plum brandy. However, lately, the once famous Šumadija tea has welcomed its “five minutes” again.

In ancient times whenever they were Serbian hosts baked brandy they always left a certain amount of plum brandy for heating, and the best ones, and they baked the rest in hot sauce. That was it the tradition of every household and a symbol of the true hospitality of every house. In the last few years, heated brandy has gained in importance again, especially in the Kraljevo area known for the production of real Serbian plum brandy.

Among the thirty or so villages in the Kraljevo area, which are engaged in the production of brandy in large quantities, the villages stand out for the quality of both plum brandy and hot toast: Tepeči, Gledić, Roćevići, Pekčanica, Dedevci, Lazac, Bukovica and several other villages at an altitude of over 500 meters.

“Heated brandy day” in Bukovica – for better days with Šumadija tea

Unlike many brandies throughout Serbia, where producers compete with their toasts of 45 to 50 degrees, in Bukovica, a village famous for producing various types of fruit, especially apples and plums, For 12 years, the economic and tourist event “Heated Brandy Day” has been reflected. which is gaining in importance and popularity.

Sumadija tea in fashion again - © Milanko Danilovic / Agromedia

This year, they competed for the most delicious heated or hot brandy 40 masters in the preparation of traditional Serbian drinks from towns and villages throughout Serbia. Miloje Jnković from the village of Lazac, while waiting for the first hook of the heater from his pot, revealed his recipe for cooking to the readers of the Agromedia portal.

“Whoever wants to prepare heated brandy of the highest taste, so that, as they say, they are not ashamed in front of anyone, should use brandy made from traditional Serbian plums: kapavac, ranošljive and red ranke, strength from 25 to 30 degrees, that is, from 10 to 12 degrees. Neither weaker nor stronger – is out of the question “, says Miloje, a respected fruit grower and producer of quality brandy. As he himself says, the rule does not apply to heating – the older, the better, nor the younger, the sweeter. Plum brandy is the best for heating which was aged in a barrel for three to four years.

Ratko Bunardžić from Bukovica does not hide his brandy knowledge and experience adds that splashing is a very important part of the job in preparing heated brandy.

Sumadija tea in fashion again - © Milanko Danilovic / Agromedia

“It is best to fry brandy with sugar from insects, as Serbian hosts have been doing for centuries. It should be borne in mind that heated brandy we must not be too sweet, but also insufficiently sweetened “, says Ratko. According to him, a kilogram and up to two kilograms of sugar should be put on 10 liters of brandy, depending on the strength of the brandy. When it starts to boil, it is important to stain it with sugar and a little water, and when it boils it should be drunk from the hook because it is only then a real pleasure.

Hot red ranka brandy in modern packaging

“Red Ranka”, a famous Serbian plum variety, is almost was in extinction. Dragana and Dejan Veljović are the most deserving of what comes back to life and is increasingly sought after, a married couple from Gledić, the hamlet of Rakija, who planted several hectares of this plum of exceptional quality on their property. In their modern distillery and their household, which successfully deals with rural tourism, the Veljovićs produce and package “Gledićka ljuta” and “Gledićka vruća”, for which they received the greatest awards at our prestigious fairs.

Hot brandy from Crvena ranka Veljovići prepare in the traditional way. While ordinary tea cures only the throat, good connoisseurs of the miraculous power of rakija from Rakija claim that it heals both body and soul and mind. Until recently, brandy was drunk only in the months that have the letter “R” in the name (from September to April) and now during the summer. In this hamlet brandy is considered a hot beverage that heats up in seconds during the winter, while in summer it regulates the internal with the external temperature, helps with gout, calms the nerves and brings good sleep.

Drink one to two glasses, and only exceptionally – three to four glasses, with no other drink.

Source: Agromedia by www.agromedia.rs.

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