The word rakija covers an entire family of fruit spirits made across the former Yugoslavia and the broader Balkan region. Each country, and often each family, has its own recipe, its own preferred fruit, and its own distillation traditions passed down through generations. In Serbia, plum rakija — šljivovica — is the national spirit, protected by geographical designation and regarded with the same reverence that the French reserve for Cognac. In Croatia, travarica — herb-infused rakija — is a staple of the Dalmatian coast. In Bosnia, loza (grape rakija) and kruška (pear) are common. Every village has a still. Every family has an opinion on whose is best.

The production method varies by fruit and producer, but the finest rakija is made in traditional copper pot stills, double-distilled, and either bottled young and vibrant or rested in oak barrels for a rounded, amber-coloured expression of extraordinary complexity. Aged slivovitz can match a good Armagnac in depth and structure.

Rakija is best consumed straight, at room temperature, and in small glasses called 'cokanj'. It is never mixed. Adding ice or soda would be considered mildly offensive in most Balkan households. The ritual is simple: pour, clink, say živeli (meaning "to life"), and drink in one motion. Then talk. And eat.

At The Liquory, we stock one of the most comprehensive ranges of Balkan rakija available anywhere in Australia. If you've discovered this spirit on a trip to the region and spent years searching for it back home — you've found the right place. Free shipping on orders over $300.