Rakija is a type of brandy that is popular in the Balkans, including Bosnia and Herzegovina. It is made by distilling fermented fruit, such as plums, apples, or grapes, and is often homemade. Rakija is considered to be a traditional alcoholic beverage in the region and is often served at celebrations and social gatherings. Its alcohol content varies, but it typically ranges from 40% to 65%. Rakija is also believed to have some medicinal properties, and is sometimes used as a remedy for sore throats, coughs, and other ailments.
There are many types of rakija, which can vary by region and ingredients. Some common types of rakija in Bosnia and Herzegovina and the wider Balkan region include:
- Šljivovica: Made from plums, this is one of the most popular types of rakija.
- Dunjevača: Made from quince fruit
- Loza: Made from grapes, this type of rakija is similar to Italian grappa or French marc.
- Kruškovac: Made from pears, this rakija is known for its sweet, fruity flavor.
- Medovača: Made from honey, this rakija has a distinctive, sweet taste.
- Viljamovka: Made from Williams pears, this type of rakija is also popular in Serbia and Croatia.
- Travarica: This is a type of rakija that is infused with herbs, such as sage, mint, or rosemary.
Each type of rakija can have a unique taste and aroma, depending on the ingredients and the distillation process used.