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.