Viljamovka is a type of fruit brandy (rakija) that is distilled from Williams pear. This mellow and aromatic spirit is produced and enjoyed in several Balkan countries. It is often regarded as the finest type of fruit brandy produced in the region.

Dunjevača (rakija od dunje) is a clear and colorless spirit distilled from ripe fermented quinces. This fruit brandy—known as rakija—is one of the most popular spirits in the Balkans and is usually of excellent quality. Dunjevača is a potent spirit (40% ABV) that has a pleasant quince aroma.

Šljivovica, internationally known as slivovitz, is a clear, potent drink that is distilled from fermented plums. It is produced throughout Central and Eastern Europe—namely Serbia, Croatia, Bosnia and Herzegovina, Slovenia, Hungary, Slovakia, Czech Republic, Bulgaria, Poland, and Romania.

Although it is sometimes dubbed as a native Serbian grape, Tamjanika is often said to be a local clone of Muscat Blanc à Petits Grains, but its origins remain relatively unknown and unconfirmed. It is grown in Serbia and North Macedonia, and it is mostly used in the production of dry varietal wines.

Prokupac is a native Serbian grape cultivated in several Serbian wine regions, while the best examples come from Župa. It was once a prominent variety in Serbian vineyards, mostly used for unimpressive mass-produced wines. In the last few decades, local winemakers proved that with the right approach, Prokupac creates well-structured wines with good aromatic complexity.

Rakija is a universal term used for various fruit brandies produced in several Balkan countries (Southeast Europe). This strong spirit is distilled from different fruit and is sometimes additionally flavored or used as a liqueur base. The most common versions are made from plums (šljivovica), Williams pear (viljamovka), quinces (dunjevača), apricots (kajsijevača), apples (jabukovača), grapes (lozovača/komovica), and many more.

Komovica is a type of pomace brandy that is produced in the Balkans. It is distilled from fermented pomace—solid components of grapes that are left after the juice has been pressed. The resulting drink is a potent, clear, and colorless spirit.