● Enology
Grappa and Komovica: the same pomace, two characters
The fireplace that comes out of the press today has a deadline of seventy-two hours. After that, the acid is distilled, not the brandy.
14·09 / 5 min#destilacija
10 Editorial
● Enology
Požegača: the plum that has almost disappeared from the brandy
Everything that makes plum brandy a plum brandy comes from a variety that one virus almost wiped out from Serbian plots.
24·08 / 7 min
● Enology
Medovac and travarica: two digestifs that break fat
After a kilo of ribs, the palate is coated with tallow. Honey warms and rounds off, grass disperses — two brandies, two different jobs.
21·08 / 4 min
● Enology
Unmasked rum: Agricole, Spanish and Jamaican
Same word, three worlds in a cup. Agricole smells of cane, Jamaican of zar, Spanish of caramel. Here's how to read the label without lazing.
17·08 / 7 min
● Enology
Dzin: the juniper that has to lead, the rest is a negotiation
Without juniper it is not gin but flavored vodka. London Dry, Old Tom and New Western are not marketing but three philosophies of the same bottle.
02·08 / 7 min
● Travel
Speyside at your own pace: Glenlivet, The Macallan and the road in between
Two distilleries, one river and half an hour's drive between them — how to drive to Speyside without wasting a glass.
31·07 / 4 min
● Enology
Scottish single malt: the region that reads the label
Speyside smells of honey and apple, Islay of smoke and sea, Highlands of everything in between — and it's all written on the label, before you open the bottle.
31·07 / 7 min
● Travel
Cellar and cauldron: how a visit turns into knowledge
Already after the first cup, you know whether they are driving you or teaching you. How can a visit to the distillery and cellar not be a tourist show, but a day that leaves something behind.
28·07 / 4 min
● Enology
Apricot, quince, vine, williamovka and herb without plum
Sljivovica is not the only serious brandy in the Balkans. Five distillates that differ in raw material, smell and temperature at which they are opened.
28·07 / 4 min
● Enology
Cauldron plum: head, heart and tail
Good slivovica is not made in a cauldron but on the tap — in the second when the master cuts the head from the heart. Here is exactly what is happening.
28·07 / 7 min