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24 Worst Rated Southeastern European Beverages

Last update: Sun Feb 16 2025
24 Worst Rated Southeastern European Beverages
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01

Wine Variety

BULGARIA and  one more region
2.7
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Kadarka is a red grape with an uncertain origin. It is most likely a native Balkan variety that spread during Ottoman rule. Due to its finicky nature, it has slightly declined in popularity, but it is still an important red variety, especially in Hungary.


Kadarka is a late-ripening grape that mainly produces fruity and elegant red wines. It is versatile and terroir-driven, so the wines can often vary in character, but they usually have light to medium body, bright acidity, and low tannins. The aroma is typically fruity, often with hints of spice and sometimes with subtle floral notes. 
02

Wine Variety

HERZEGOVINA-NERETVA CANTON, Bosnia and Herzegovina
3.1
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Trnjak is a rare grape variety that is cultivated in Herzegovina and Central Dalmatia (Zagora). In Herzegovina, Trnjak was mainly grown together with Blatina—a grape that only has functional female flowers and needs other grape varieties to pollute.


Often both types would be used in blends, but recently, Trnjak has been used in the production of exceptional and well-balanced varietal wines. The best expressions of varietal Trnjak are aromatic, dense, and complex with typical notes of ripe red fruit and spices. 
03
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Oinomelo or krasomelo is a Greek take on aromatic mulled wine. This Greek version is made with a base of red or white wine and honey, while the spices usually include cinnamon and cloves. Other spices or citrus zest are also common, while some variations also use a splash of brandy or orange juice.


Greek mulled wine is a wintertime specialty and should always be served warm. Both names combine Greek words for wine (oinos and krasi) and honey (meli).

04

Spirit

SERBIA and  one more region
3.4
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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.


After distillation, the spirit is usually aged to attain smoother and more mellow character. Komovica can be enjoyed on its own, but it is also often used as a base for other types of rakija—signature spirit from the Balkans—and various types of liqueurs and macerates.

05

Spirit

CHIOS, Greece
3.4
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Produced on the island of Chios, this Greek spirit is distilled from sun-dried and fermented figs in traditional copper stills, similar to those used for making ouzo or raki. Traditionally, the production of souma starts around the end of October, and it typically lasts until mid-December.


The preparation of the figs, however, starts earlier, usually at the end of August, when the fruits are gathered, dried, and allowed to ferment in large barrels with water and yeast. This beverage is made by the local people of Chios, in traditional home distilleries, and it can be bought from individuals selling it in unlabeled bottles throughout the island. 
06
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Crna Tamjanika is a red grape cultivated in Serbia that is mainly associated with Negotin and Fruška gora. The origin of the grape has not yet been identified, but it is either closely related or identical to Rosenmuskateller, an aromatic grape native to Austria that is also cultivated in Italy (Moscato Rosa) and Croatia (Muškat Ruža).


Crna Tamjanika is a finicky, low-yielding grape with functional female flowers. Because of its characteristics, it was scarcely cultivated in Serbia after phylloxera. Several winemakers recently reintroduced it as a red variety that has excellent potential to produce dry and dessert wines. 
07
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Ouzo is one of the best-known Greek specialties whose large-scale production started in 1830. It is distilled from neutral alcohol that is diluted with water and flavored with a combination of aniseed and various botanicals, such as fennel seeds, coriander, cardamom, nutmeg, cinnamon, ginger, or angelica.


The choice and the blend of herbs determines the final taste profile and its quality. Ouzo is protected by the European law, and it can only be produced in Greece and the Greek section of Cyprus, while the island of Lezbos became a center of ouzo production. 
08
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Țuică is a traditional plum brandy. Often dubbed as Romanian moonshine, this potent spirit is produced from fermented plums, and it is traditionally once or twice distilled in copper stills. Țuică is a clear and colorless spirit with an alcohol content that can range from 20 to 60 percent ABV.


After it is distilled, it can be aged in wood. During maturation, it becomes mellow and attains light caramel color. Țuică is the most popular Romanian liquor, and it is traditionally served as an aperitif or a welcome drink. It is a staple on every special occasion, and it is usually served neat in shot glasses. 
09

Wine Variety

MONTENEGRO and  one more region
3.5
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Vranac is a red grape variety most likely native to Montenegro. It is assumed that it originated around Lake Skadar, but it is also an important variety in several Balkan countries and regions, primarily in North Macedonia, Herzegovina, southern Croatia, and Serbia.


The grape probably has ancient origins because it is related to several regional varieties, including Crljenak kaštelanski, also known as Tribidrag, Zinfandel, and Primitivo. Vranac produces intensely colored and full-bodied red wines typically high in alcohol with lively and bright acidity. 
10

Wine Variety

HERZEGOVINA-NERETVA CANTON, Bosnia and Herzegovina
3.5
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Blatina is a red grape variety that is exclusively cultivated in Herzegovina. The wines produced from Blatina are usually full-bodied, dense, and concentrated with earthy and fruity notes that are often accompanied by well-balanced minerality.


Interestingly, the grape only has functional female flowers which means that it needs other grape varieties to pollute and is fairly difficult to grow. Because of this, it earned a peculiar nickname - praznobačva (empty barrel). Blatina pairs well with various meat dishes, charcuterie, and aged cheese.

11
White Wine
ATTICA, Greece
3.6
12
Wine Variety
BLAGOEVGRAD PROVINCE, Bulgaria
3.6
13
14
15
16
Wine Variety
HERZEGOVINA-NERETVA CANTON, Bosnia and Herzegovina
3.8
17
18
Almond Syrup
CRETE, Greece
3.8
19
Wine Variety
CRETE, Greece
3.8
20
21
22
23
Spirit
SHKODËR COUNTY, Albania
3.9
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “24 Worst Rated Southeastern European Beverages” list until February 16, 2025, 3,598 ratings were recorded, of which 1,671 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Southeastern European Beverages