Yellow Quince Rakija

Name: Yellow Quince Rakija
SKU: 1349
Availability: InStock

Fruit type: Leskovac quince from an oak barrel

Origin of raw material: Kelebija

Distillation type: Double distillation

Alcohol strength: 40% vol

Volume: 0.7l

Rakija made from Leskovac quince from Kelebija, obtained by double distillation and aged 18 months in a new Serbian oak barrel.
The distinctive freshness and quince aroma are enhanced by the influence of oak, which gives the rakija added complexity and structure. Intense in taste, with a harmonious balance of fruity and woody notes and a long finish.

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Description

During aging, the characteristic freshness and pronounced fruity quince aroma gradually merged with the influence of oak. The barrel gave the rakija additional complexity, fullness, and structure, with fine woody notes that do not overpower the fruit’s distinctive character.

The moment the rakija was drawn from the barrel was determined based on organoleptic assessment—monitoring its aroma, taste, color, and overall harmony during maturation. After 18 months, the desired balance between the quince’s fruity character and the influence of Serbian oak was achieved.

The result is a rakija with an intense, rounded taste, harmonious fruity and woody notes, and a long, pleasant finish.

Questions and answers about brandy

What is this quince brandy made from?

This quince brandy is produced exclusively from carefully selected Leskovac quinces using traditional double distillation, which gives it a clean and distinctive varietal character.

What is the alcohol strength of the quince brandy?

This quince brandy has a standard alcohol strength of 40% vol.

How is quince brandy best served?

Quince brandy is best served slightly chilled, at a temperature of 16–18°C, in a small glass, with cheese or simple appetizers that complement its fruit profile.

How can you recognize high-quality quince brandy?

High-quality quince brandy is recognized by its clean aroma, expressive fruit character, balanced dry taste, and the absence of harsh burning or bitterness. Key indicators of quality are ripe fruit and a carefully controlled distillation process.