In the manufacturing process, the plums and a liberal proportion of the ground kernels are first crushed and pressed, then starch and sugar are added to the juice and the mixture is allowed to ferment. Distillation gives the crude product, and clarifying processes complete the liqueur, but aging is required to develop its finer qualities. Its pleasing flavor is due largely to the plum kernels, which contain a considerable percentage of amygdalin, the characteristic component of bitter almonds.
Slivovitz, like some of the other rakias, is kept in wooden barrels (oak or mulberry) for an extra aroma and the colour (golden brownish). Commercial distillers may use oak chips, toasted oak chips, or mulberry chips when aging slivovitz in glass or stainless steel tanks for flavor or coloring.
The Slivovitz Festival sorts slivovitz into 3 major classes: aged in wood, aged in glass, and sweet. Sweet slivovitz is the result of maceration of fruit in the slivovitz after distillation. Plum Brandy is a variant of slivovitz produced by removing the plum pits prior to fermentation. This results in a loss of the characteristic 'pit bite' - the astringency contributed by the kernels - and a relatively blander product.
Imitation Slivovitz is made by flavoring spirits with prune juice and artificial oil of bitter almonds. |
