● 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#rakija
8 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
● Gastronomy
Kulen, tea, trout, bacon and prosciutto on one board
Five types of cured meat require five knives and five rules. The thickness of the cut determines whether a good piece will work or deceive you.
01·08 / 4 min
● Gastronomy
Prosciutto: salt, smoke and bura that make the difference
Njeguški smells like beech fire, Dalmatian like the cold wind from the sea. Same pork leg, two worlds — and one cut that reveals everything.
01·08 / 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