Plum Brandy Hopovo Monastery

As an aperitif only, because of high alcoholic content. Approximately 15 minutes before the meal, prepares the stomach for food.

Chilled to 32F – 44F, best aroma and density.

Ripe plums are carefully selected, compressed and fermented for 3 weeks. Natural processes happen with ripe fruit during fermentation. Crafted in traditional way, the distilled brandy of high alcoholic volume is distilled again, gaining alc. 43% v/v. Matured for couple of months in order to settle down all fruity - ingredients. Orthodox monasteries in Serbia are considered to be the producers of the best brandy, according to old recipes and everything done in strictly traditional way.

The New Hopovo Monastery (Serbian: Манастир Ново Хопово / Manastir Novo Hopovo) is a Serbian Orthodox monastery on the Fruska Gora mountain in the northern Serbia, Eastern Europe. According to tradition, the monastery was built by the Despots of the House of Brankovic. The first reliable mention of monastery dates back to 1641.

Novo Hopovo Monastery was declared Monument of Culture of Exceptional Importance in 1990, and it is protected by Republic of Serbia.