Slivovitz, Šljivovica, Śliwowica, Slivovitza, Schlivowitz, Slivovitsa, Slivovice, Slivovica or Slivovka is a fruit brandy made from damson plums,[1] often referred to as plum brandy.[2] Slivovitz is produced in Central and Eastern Europe, both commercially and privately. Primary producers are in Bosnia, Bulgaria, Croatia, Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. In the Balkans, Slivovitz is considered a kind of Rakia. In Central Europe it is considered a kind of Pálinka (Czech Republic, Poland and Slovakia - Pálenka), corresponding to the distilled spirits category.

The word slivovitz is a borrowing from a shared Slavic word for plum or (more specifically) for damson plum:[3] Croatian: šljiva, Serbian: šljiva/шљива[2] – damson plum, Czech: slíva, Polish: śliwka or Slovak: slivka + postfix -vice or -vica /vɪtsa/ to indicate the food from which it was distilled. For example, Czech meruňka apricot → meruňkovice apricot brandy; broskev peach → broskvovice peach brandy.

The primary producers are Bosnia, Croatia, Czech Republic, Hungary, Poland, Romania, Serbia and Slovakia.

Following the claims of several nations to the protected designation of origin, in October 2007 the European Union went for a compromise solution, leaving "slivovitz" as a generic name, and granting individual nations the right to protect the origin with their own adjective.[4]

In respective languages, Slivovitz (/ˈslɪvəvɪts/) is known as Bulgarian: сливова, сливовица, Croatian: šljivovica, Czech: slivovice, German: Sliwowitz, Slibowitz, Hungarian: sligovica, Italian: slivovitz, Macedonian: сливова, Polish: śliwowica, Romanian: şliboviţă, Russian: сливовица, Serbian: šljivovica / шљивовица, Slovak: slivovica, Slovene: slivovka, Ukrainian: слив'янка, Yiddish: שליוואָוויץ

Identical or similar spirits are also produced in Austria, Canada, France, Germany, Switzerland, the United States, and regional names include generic plum brandy, Pflümli, or eau-de-vie de quetsche.

During the production process, the plums and their ground kernels are crushed and pressed; yeast, starch, and sugar may be added to the juice. The mixture is then allowed to ferment. There may be one or more distillation stages, depending on the desired final product or region of production, and aging is common to enhance the distillate's finer flavours.

Some producers have obtained a Hechsher certifying that it is kosher for Passover,[5] and thus suitable for consumption during the festival when grain-based liquors are forbidden.[6]

This page was last edited on 16 July 2018, at 22:06 (UTC).
Reference: under CC BY-SA license.

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