Grape brandy, the everyday Montenegrin rakija, distilled after the harvest. On the coast it is often infused with herbs afterwards and sold as travarica.
Distilling without a licence is a criminal offence, and pomace mash in particular yields methanol that only a correct cut removes.
What goes into it
- grapes, or the pomace left after pressing
- water
How it is made
Crushed grapes or the pomace left after winemaking are fermented in a barrel for two to four weeks, then distilled in a copper pot still, usually twice. The distiller sets aside the volatile head and the weak tail and keeps the middle. It rests in glass or wood for months before drinking.
How long it takes: weeks to ferment, then months resting
How it is eaten
In small glasses before a meal, offered to every guest.
History
Grape-pomace brandy distilled after the harvest; on the coast it is often infused with herbs and sold as travarica.
Frequently asked questions
What is Lozovača?
Lozovača is a wine & spirit from Montenegro: grape brandy, the everyday local rakija. Grape-pomace brandy distilled after the harvest; on the coast it is often infused with herbs and sold as travarica.
How is Lozovača made?
Crushed grapes or the pomace left after winemaking are fermented in a barrel for two to four weeks, then distilled in a copper pot still, usually twice. The distiller sets aside the volatile head and the weak tail and keeps the middle. It rests in glass or wood for months before drinking. It takes weeks to ferment, then months resting.
Can I make Lozovača at home?
No, and the atlas gives no method for it. Distilling without a licence is a criminal offence, and pomace mash in particular yields methanol that only a correct cut removes.
What goes into Lozovača?
Grapes, or the pomace left after pressing, water.
How is Lozovača eaten?
In small glasses before a meal, offered to every guest.
