Clear pear brandy, the household alternative to plum rakija in Bosnian villages, distilled from windfall pears and softly fruity rather than fiery. It is poured in the same small glasses, before or after a meal.
Unlicensed distilling is a criminal offence in most of the world, and pear mash produces more methanol than most fruits, so the cut that removes it is not something to learn by trial.
What goes into it
- ripe pears, often Williams
- nothing else
How it is made
Ripe pears are crushed and left to ferment on their own sugars for two to four weeks, then distilled twice in a copper still. Pears carry less sugar and more pectin than plums, so the yield is lower and the distiller has to cut carefully — pectin breaks down to methanol during fermentation, which is why the heads matter more here than almost anywhere else.
How long it takes: weeks to ferment, then months to rest
How it is eaten
In a small glass with meze, or after a heavy meal.
History
Distilled in Bosnian villages from windfall pears, the household alternative to plum rakija.
Frequently asked questions
What is Kruskovaca?
Kruskovaca is a wine & spirit from Bosnia and Herzegovina: clear pear brandy, softly fruity, poured before or after a meal. Distilled in Bosnian villages from windfall pears, the household alternative to plum rakija.
How is Kruskovaca made?
Ripe pears are crushed and left to ferment on their own sugars for two to four weeks, then distilled twice in a copper still. Pears carry less sugar and more pectin than plums, so the yield is lower and the distiller has to cut carefully — pectin breaks down to methanol during fermentation, which is why the heads matter more here than almost anywhere else. It takes weeks to ferment, then months to rest.
Can I make Kruskovaca at home?
No, and the atlas gives no method for it. Unlicensed distilling is a criminal offence in most of the world, and pear mash produces more methanol than most fruits, so the cut that removes it is not something to learn by trial.
What goes into Kruskovaca?
Ripe pears, often Williams, nothing else.
How is Kruskovaca eaten?
In a small glass with meze, or after a heavy meal.
