Travarica is a type of rakija that is infused with local aromatic herbs. It is a traditional spirit usually associated with Croatian coastal regions. The base of the spirit is made with pomace or fruit brandy, while the choice and the number of herbs varies, usually depending on the area and the season.
Some of the most common options include sage, fennel, mint, chamomile, rosemary, lemon balm, anise, myrtle, thyme, marjoram, wormwood, and bay leaves. The herbs can be macerated for several days, weeks, or even months. After maceration, the spirit is filtered, and the plants are removed.
MAIN INGREDIENTS
Loza is a clear and colorless spirit distilled from fermented fresh grapes. The result is a potent spirit with a grape aroma, a long-lasting, warming finish, and a minimum of 37.5 % ABV. Loza can be made with many grape varieties, and the grapes are separated from those used in winemaking.
The best version would be made with aromatic grapes that have good acidity. Loza is sometimes aged in tanks, while the best styles are oak-aged to attain subtle notes reminiscent of wood and spices. Loza is best enjoyed as an aperitif, preferably served in shot glasses.
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.
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.
Rakija has present in the region for centuries. It is mainly associated with Croatia, Serbia, Bosnia, Montenegro, and North Macedonia. Although fruit brandies are produced in other European countries and regions, in the Balkans, rakija is a household name and has a large following among all generations.
VARIATIONS OF Rakija
Biska is a traditional Istrian mistletoe-flavored brandy. The base is usually made with komovica, a type of brandy produced from grape marc (grape pomace) combined with dry mistletoe leaves. The macerate is left until the base spirit is thoroughly infused.
Biska can vary in color, from light yellow to dark green. It can also be made with green or yellow mistletoe, while the base is sometimes made with lozovača (another type of brandy made from grape marc) or jabukovača (apple brandy).
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