Slivovica Drink, also called Slivovitz, is a traditional Eastern European drink made from fermented plums and distilled into a strong brandy. It is especially popular in countries like Serbia, Slovakia, and the Czech Republic, where it is often served at weddings, holidays, and family gatherings.
This drink has been part of local culture for centuries, and many families still prepare it at home using old recipes passed down through generations.
In this article, you will learn what Slivovica Drink is, where it comes from, and how it is made step by step. You will also discover the traditions around drinking it and some useful tips if you want to try making it yourself.
Details
<strong>About 1 liter (from 10–12 kg of plums)</strong>
<strong>1–2 hours</strong>
<strong>3–5 hours</strong>
<strong>2–6 weeks</strong>
Fermentation + Distillat
EQUIPMENTS
- Large fermentation barrel (plastic or wood, food-safe)
- Distillation still (copper is traditional)
- Glass bottles for storage
- Wooden barrels (optional, for aging)
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Ingredients
Ripe plums (around 10–12 kg for 1 liter of slivovica at ~45%)
Sugar (optional, only if plums aren’t sweet enough)
Water (only a little, if needed to start fermentation)
Yeast (optional; wild yeast on plums often works naturally)
Step By Step Preparation:
1: Harvest the Plums
Use very ripe plums (August–September is traditional harvest).
Wash lightly (some people don’t wash, to keep natural yeast). Remove stems.
2: Mash the Plums
Crush plums into a pulp, including skins and pits (pits give a nutty, almond-like flavor).
Put pulp into a fermentation barrel.
3: Fermentation (2–6 weeks)
Cover barrel with cloth or lid (not airtight).
Stir occasionally.
Natural yeast will ferment sugars into alcohol.
Ready when bubbling stops and mash tastes dry (no sweetness left).
4: First Distillation
Transfer fermented mash into a copper still.
Heat slowly; alcohol evaporates before water.
Collect distillate, but discard the first portion (“heads”)—contains methanol, not safe.
The main portion (“heart”) is what you want.
5: Second Distillation (Refining)
Distill again for purity.
Again, discard heads and tails, keep the middle portion.
Aim for 45–50% alcohol content.
6: Aging (Optional)
Fresh slivovica is clear and sharp.
Aging in oak barrels (months to years) makes it smoother and golden-colored.
7: Bottling
Store in clean glass bottles, sealed tightly.
Traditionally kept for years, improving with time.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories75
- % Daily Value *
- Total Fat
0g
0%
- Cholesterol 0mg 0%
- Sodium 0mg 0%
- Total Carbohydrate
0g
0%
- Sugars 0g
- Protein 0g 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Conclusion:
Slivovica is more than just a drink it is a cultural tradition that has been passed down for generations in Eastern Europe.
Made from ripe plums and crafted with time and patience, it represents family gatherings, celebrations, and heritage. While the process of making it may seem long, the result is a smooth and powerful brandy that carries history in every sip.
Whether you enjoy it during special occasions or simply want to experience an authentic taste of Eastern Europe, Slivovica is a recipe worth appreciating and sharing.
