Autumn has fired up “happy machines” all over Serbia – the 2024 fruit harvest is being turned into rakija. The process of turning fruit into rakija is complex, and every detail matters. With attention to those details that make all the difference, we’ll try to settle a linguistic myth: is rakija baked, cooked or is it distilled?
THE TERM “RAKIJA BAKING”
Generations come and go, but the phrase “baking rakija” remains deeply rooted in everyday language. Heating the fermented fruit mash in a still to extract alcohol may resemble baking. But that’s just the beginning. Distillation, which is carried out in a distillation apparatus right after fermentation, is a completely different process. It enables the concentration of alcohol from the fermented mash.
WHAT DOES THE DISTILLATION PROCESS LOOK LIKE?
Distillation takes place in three main steps:
The fermented mash is heated.
Because alcohol has a lower boiling point than water, it evaporates more quickly.
Alcohol vapors travel from the boiler through the still head and pipe to the condenser, where they cool, condense, and return to liquid form — becoming the alcohol distillate, or rakija.
So, to conclude — while commonly used, the term “baking rakija” isn’t technically accurate. The correct term is distillation. Still, the most important thing is that the rakija is of high quality and enjoyed in moderation. Cheers!
