Rakija vs. grappa vs. cognac — why Serbian fruit brandies are unique

While grappa is at home in Italy and cognac in France, rakija is considered the soul of the Balkans. In Serbia, it is more than just a drink — it is culture, hospitality and tradition. Today, Rakija is experiencing a true renaissance and is recognized worldwide as a premium spirit.

When it comes to rakija, many only think of clear fruit brandies. But the premium qualities from Serbia are often aged in oak barrels for 5, 10 or even up to 30 years.

This barrel storage ensures:

• deep amber color,
• complex aromas of vanilla, wood & dried fruit,
• soft, elegant character,
• Long-aging potential.

This puts barrel-aged rakija in a league with cognac, armagnac or first-class whiskey — but with the unmistakable fruit soul of the Balkans.

Our partner distilleries have won international awards — proof of quality and prestige:

• Emperus Privilege — awarded Double Gold & “Best Fruit Brandy Worldwide” (NYISC 2024) and Best Plum Brandy (IWSC London 2024).
• Stara Pesma — traditional Šljivovica and quince rakija with multiple gold medals.
• Podrum Palić — classic of the Serbian distilling tradition, internationally appreciated.
• Stari Hrast — known for distinctive, fruity premium rakijas.

These names stand for authenticity, craftsmanship and the highest quality — and are available exclusively in Switzerland.

Rakija is not the same as Rakija. The variety of varieties inspires connoisseurs and newcomers alike:

• Šljivovica (plum) — the Serbian classic.
• Dunja (quince) — fruity-elegant, rare and noble
• Kajsija (apricot) — fine, fragrant, an insider tip.
• Viljamovka (Williams pear) — fresh, clear, perfect for summer