Tag: Rakija

Across the Balkans, a shot of rakija is believed to aid digestion, with some historical sources documenting its use for medicinal purposes dating back to the Middle Ages. This tradition runs deep, but how does the perceived effectiveness of this strong fruit brandy stand up to modern science?

Over 50 million liters of rakija are estimated to be produced in Serbia alone each year, making this fruit brandy the undisputed front-runner for the title of what is the most popular alcohol in the Balkans. Across the peninsula, this strong spirit is a deeply ingrained cultural tradition, symbolizing hospitality, celebration, and conviviality.

With an alcohol content typically ranging from 40% to 60% or even higher for homemade batches, rakija is unequivocally a hard liquor. This traditional Balkan spirit is a distilled fruit brandy, putting it in the same league as other strong alcoholic beverages like whiskey, vodka, and cognac.

The alcohol content of commercially produced rakija is typically around 40% ABV, but the potent homemade versions can reach upwards of 60% or even higher. Understanding just how strong is rakija depends on multiple factors, including production method, fruit choice, and distillation process.

Just like other distilled spirits, pure rakija contains no carbohydrates or sugar, meaning all its calories come directly from the alcohol content. This makes it a carb-free drink, but the final calorie count per serving can vary significantly based on its alcohol by volume (ABV).

Most people assume all alcoholic drinks are loaded with sugar, but that's not always the case with spirits. While made from sugar-rich fermented fruit, the traditional distillation process ensures that pure rakija is not high in sugar. This makes it significantly different from many liqueurs and cocktails.