Monastery brandy

Dark amber apple brandy produced from cider by traditional Calvados receipe and aged for 3 years in oak in 13- century Orthodox Monastery of Kovilj

Colourless fruit brandy distilled in traditional way in the Kovilj Orthodox Monastery

Fruit Brandy of dried plums from the Patriarchal basement in Sremski Karlovci is an elegant and reach, amber coloured brandy with sweet and memorable flavor.

Fruit Brandy of dried plums from the Patriarchal basement in Sremski Karlovci is an elegant and reach, amber coloured brandy with sweet and memorable flavor.

Fruity Aronia Liqueur from the Orthodox Monastery Zica in Serbia is royal red, all natural alcoholic drink, with fruity and delightful taste of aronia berries

Mild and a bit sweet liqueur aged with unripe, green walnuts, denser than ordinary brandy produced by 13- century

Pure and organic grape brandy with more than 10 medicinal herbs added and matured with the brandy. Hand- crafted in Serbian Orthodox monastery Hopovo in traditional way.

Plum Brandy Slivovitz from 17-century Orthodox Monastery Hopovo

Original Apricot Liqueur from the Orthodox Monastery Zica is recognized by its sunny yellow colour, creamy dried flavour and by its sweet and apricot aroma.

Original Cherry Liqueur from the Orthodox Monastery Zica in Serbia is recognized by its royal red colour, naturally flavored and sourly sweet cherry taste.

Original Raspberry Liqueur from the Orthodox Monastery Žiča in Serbia is recognized by its raspberry red colour, particular juicy density and delighted sweetness.

Very clear and good pear brandy produced of Williams pear in 13-century Orthodox Monastery of Kovilj

Slivovitz aged for 2 years in oak in 13- century Orthodox Monastery of Bukovo.

Dark amber plum brandy double distilled and aged for 3 years in oak in 13- century Orthodox Monastery of Kovilj

Plum Brandy Patriarchy is a light yellow brandy, very potable and balanced with mildly developed plum aroma.

Ripe and carefully selected quince is smashed and left to ferment for a couple of weeks in Monastery cellars. It is distilled in the old way using the modern technology. Aging in oak barrels has the specific attention of the Monastery: fruity fragrance has to be preserved during aging.

Williams Pear Brandy from the Patriarchal basement of natural fruit made using the famous and prized Williams pear sort, it has its own characteristic and peculiarity.