When you find yourself in Dalmatia, you are likely to be welcomed by the locals with a shot of rakija. It is an integral part of Croatian culture, especially in the Dalmatian area. Rakija is a drink for all occasions, including celebrations and mourning. Throughout all the significant life milestones, it serves as a companion, making it an excellent gift for any occasion. A shot of rakija is the only way to truly taste Croatian hospitality.

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All-purpose delicacy

Even though rakija is primarily referred to as a beverage, Dalmatians can use it in a variety of ways; as a pastime, sport, food or art. Since rakija has healing properties, it is often applied to open injuries and serves as a natural remedy.

Rakija also adds to the gastronomical experience in a variety of ways.

It is a pleasure to enjoy a serving of rakija after indulging in a platter of Croatian 'tapas' such as prosciutto or 'buđola'. Rakija is a delicious aperitif as well as a digestive and it's an integral part of any dining experience in Croatia.

From distillation to the table

Rakija is available in a variety of flavours, intensities, and colours.

Similar to vodka or brandy, it's made by distilling fermented plants, nuts or fruits. Alcohol content usually ranges from 50 to 65%. The "toasting" process involves four steps: preparing the fruit for fermentation, fermenting it with alcohol, distilling it, and aging it. Fermentation of the fruit or grapes is followed by distillation. In Croatia, plums (šljivovica), apricots, pears (viljamovka),quince, and rakija from figs are the most commonly used fruits. It would not be an overstatement to say that Dalmatia offers a wide range of rakijas. This list would be endless if we tried to list them all, but here are our personal top three!

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Travarica (herbs brandy)

Infused with local aromatic herbs, Travarica is a special and natural brandy. There are several herbs that are typical of the Dalmatian regions, such as sage, rosemary, fennel and mint. In Croatian coastal areas, these herbs are known for their strong aroma, which gives them their uniqueness. Enjoy this drink in the morning if you want to resemble a true local during your vacation along the Adriatic coast. This is the ground rule: Travarica should be consumed on an empty stomach.

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Maraskino (cherry brandy)

Maraschino (as called in its city of origin, Zadar)was first produced by the Dominican Monks during the 16th century. Intensely aromatic and mildly bitter, it is derived from an autochthonous Dalmatian cherry variety. Due to its distinctive flavour, it can be enjoyed in cocktails, desserts, as a digestive, or simply neat. There are many reasons why this Dalmatian gem is so popular. Maraschino is currently being exported worldwide and is especially welcomed in Italy.

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Rožulin (rose liquor)

Rose brandy is a delicious aperitif for summer days and its visual appeal makes it an Instagram-worthy ingredient for social media fans. This product is made from an old rose variety called Centifolia, which is highly scented and fragrant making it a delicious addition to traditional desserts and cakes. The most popular ones are Dubrovnik's famous rožata custard and delicious sweet dough fritters (fritule). Furthermore, to add to its popularity, Dubrovnik's people paid part of their tax tribute to the Ottoman Empire in the form of this mouthwatering beverage.

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