“Rakija is always needed – at home and at gatherings, in joy and in sorrow,” wrote Petar Kočić. And indeed, there is hardly an occasion or custom among our people where rakija is not welcome – with a small glass one celebrates, toasts, honors guests, consoles, and eases sorrow.
It also matters what kind of rakija it is – guests will often remember you by it. Today, we present rakijas from the Štrbac distillery, ones that no truly hospitable household would ever be ashamed of.
The distillery is located in Gornji Pervan, about twenty kilometers from Banja Luka, on the clearings of Mount Manjača. Situated on a family estate, this distillery produces several types of fruit rakija following traditional ancestral recipes.
Stories and legends say that the primal nature of Zmijanje cannot be tamed. Just a few kilometers from the hearth of the most famous pen of Krajina, in old oak barrels, a rakija of untamed and thoroughly defiant character has matured. “Mećava” preserves the rebellious spirit of the ancestors and hides the energetic pulse of the people from which it originates. And it all began back in 2013.
“Today, our offer includes plum, apple, pear (Williams), and quince rakija, and soon we will place herbal rakija, barrel-aged pear, and barrel-aged quince on the market (rakija aged in oak barrels). What sets our rakijas apart is that we do not release them to the market until they have aged for a minimum of five years, during which maturation they achieve maximum quality,” Milan Štrbac, director of the distillery, told MONDO.
They source fruit depending on where it grows best, but mostly from local producers and fruit growers.
The effort and love invested in their products have not gone unnoticed, both among experienced connoisseurs and professionals.
Pear rakija and apple rakija, both aged five years, shone on the international stage.
“The London Spirit Competition is a highly respected international competition for evaluating strong alcoholic beverages, bringing together the most renowned experts from the industry, whose task is to assess several hundred samples. Samples are evaluated according to three criteria: distillate quality, packaging design, and value for money, with quality having the greatest weight in the final score. The Štrbac distillery participated for the first time in an international competition, with two samples – pear and apple rakija, both aged five years. Both won silver medals,” Milan points out.
He adds that rakija is an excellent aperitif or digestif and pairs well with various types of food, such as cheeses or cured meats.
“Still, it pairs best with traditional meals and during gatherings with dear people,” our interlocutor says.
“Mećava” rakijas from the Štrbac distillery can be found in almost all major supermarkets, discount stores, and specialized shops, and you will recognize them by their distinctive bottle shape and design that stands out from the rest.
Source: See Srpska
