All together they are left to ferment for a couple of weeks and then double distilled and left to age for two years in a wooden barrel.
All over the globe there are certain drinks that are a symbol of one nation and many producers give their best to stay on top of the competition in the endless sea of various kinds of it. In Serbia, slivovitz is a national treasure and there is no place where it’s not produced. But, one region around the city of Cacak is probably the capital of slivovitz production. People from this part of the country dedicated their lives for centuries to make the best one. Besides different making techniques, they’ve also developed new kinds of plum which is a main ingredient of slivovitz. Golden Valley Slivovitz is a creation of two families which joined forces in order take over the market.
Well, known thing is that they use autochthone sorts of plum specific for this region and they mix them with some well-known plums. When it comes to this slivovitz it’s made from three plums: Trnovaca, Rank, and Pozegaca, but, in addition, Golden Valley contains one or two more plums which are kept secret. All together they are left to ferment for a couple of weeks and then double distilled and left to age for two years in a wooden barrel.
Two years can’t change the color of the drink that much, it’s mostly clear with yellowish shades. When it comes to slivovitz it’s usually a bit sour if its white or clear, but that isn’t the thing with this one. I’m not sure what is the main reason for that, but right after I opened it I could sense that.
The smell is fresh, enough alcohol in the odor, but again a lot of lemon and fruit aroma in the same time. Taste of it was very refreshing and quite strong for something that young to be honest, this is why I suggest you to have it before the meal. The dominant feel of ripe plums is what I like in any slivovitz, that’s why this is on top of my list for sure.