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Serbian Brandy Tasting Event At The London School Of Economics

London School Of Economics Bacchus Wine Society organized a Serbian Brandy Tasting Event. LSE Bacchus promotes Serbian culture, cuisine and spirit. They organize a trip to Serbia in June for their members. Tastebrandy supported the event and supplied the 6 types of brandy slivovitz. The Bacchanalians tasted:

  1. Golden Thread of Gruza Plum Brandy 7 years old
  2. Old Falcons Plum Brandy 12 years old
  3. Green Walnut Liqueur Kovilj Monastery
  4. Quince Brandy Kovilj Monastery
  5. Williams Pear Brandy Kovilj Monastery, and
  6. Bitter Mistique


This spring Bacchus is planning a trip to Serbia to enjoy the unique food and drink it has to offer. Serbia is one of the most arable lands in Europe and has a long history of winemaking. However you may not have ever tried them because only 5% of Serbian wine is exported, and rarely to Western Europe.


Plum Brandy Golden Thread Masterpiece. One of the best slivovitz in the world, aged in oak barrels for 7 years. Rubin- gold dark amber colour, optimal density and balanced proportion of alcohol and acids. While drinking it one has a feeling of pleasure that is spreading all over a body. Its more alike French cognac and it is often served in cognac glasses.


Old Falcons 12 Years Old Plum Brandy. Probably the most wide know old slivovitz. A bit of acerbity is typical for a young slivovitz, due to tannin from the plum skin. Slivovtz that ages in oak barrel for 12 years becomes soft and pleasant. The Old Falcons is very dense and “concentrated” plum brandy: a glass or two is quite enough.


3.Green Walnut Liqueur Kovilj Monastery. Green means unripe. Before the walnut is not yet fully ripe, its skin contains some very aromatic and healing substances. The brandy cannot be distilled of walnut, but unripe walnut is macerated in colourless fruit brandy, usually pear and apple brandy. Actually, this is a medicinal brandy enriched with tannin and colour of unripe walnut with lower alcoholic content. Serbian Orthodox Monastery Kovilj has developed it Green Walnut liqueur to perfection.


Quince and Williams Pear Brandy Kovilj Monastery. One man deserves credit for developing such tasty fruit brandies in Kovilj Monastery. Monk Kalinik came to the Monastery a decade ago. His task was to handle the Monastery fruit. As the years were passing, he was falling in love with the fruit. A result is a series of 6 excellent fruit brandies, which make the top of Serbian fruit brandies. Pear and Quince brandy are very aromatic aged brandies that preserved the specific fruity aroma.


Bitter Mistique. This bitter is actually a medicinal herbal brandy, gained by macerating the 54 different herbs in fruit brandy. The herbs colour and enrich the brandy, making it a bit pungent. 54 of them have all different aromas, therefore the Bitter is very complex, refreshing and pleasant at the same time.

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This is the Feedback in general that Bacchus sent to us:

“1. People were really impressed with quality – they loved all of them – but least favourite was the travarica (this is to be expected of course).
2. No burn! Really good quality
3. Couldn’t believe these were 40% alcohol. It was so smooth (dunjevaca and kruska) that they thought these were 20%. They couldn’t believe it when I told them they were 40%.
4. People really enjoyed it in general and we played some Boban Markovic and Goran Bregovic along with current pop stars – aka Severina.
Good atmosphere. “