Rakija: The spirit of Croatian hospitality and tradition

The spirit of Croatian hospitality (Photo: Silverije/CC BY-SA 3.0)

Rakija, pronounced “rah-kee-yah,” is a traditional alcoholic beverage that has a significant cultural importance in Croatia. This strong spirit is made from distilled fruit, with the most common fruits being plum, grape, apricot, and pear. Rakija has been a staple in Croatian culture for centuries, and its popularity only seems to be increasing.

Historically, rakija has been used for medicinal purposes, but it is now consumed mainly for its taste and social significance. It is typically enjoyed at family gatherings, celebrations, and festivals, and it is a symbol of hospitality and friendship in Croatian culture. 

Rakija is often served as an aperitif or digestive, with food, or as a standalone drink. Rakija is an essential part of Croatian culture, and it is produced throughout the country. Each region has its own unique recipe, and the fruit used for distillation is often locally sourced. 

The production of rakija is a meticulous process, with each step being crucial to the final product’s quality. The fruit is fermented, then distilled in copper stills, and the alcohol is aged in oak barrels, which gives it a distinct flavor.

Making rakija in Međimurje, Croatia (Photo: Silverije/CC BY-SA 3.0)

Rakija is also used to make various liqueurs, such as the popular “travarica,” which is made from various herbs, and “medica,” made with honey.

In recent years, there has been a renewed interest in traditional Croatian products, including rakija. This interest has led to the creation of artisanal and small-batch producers, who focus on using locally sourced ingredients and traditional distillation methods.

Croatia has EU Protected Geographical Indication of 6 rakija products (Zadarski maraschino, Hrvatska travarica, Hrvatski pelinkovac, Hrvatska stara šljivovica, Slavonska šljivovica and Hrvatska loza).

(Photo: Mate Paškanović Pavković)

Rakija is deeply ingrained in Croatian culture and tradition. Its popularity spans generations, and it is consumed throughout the country, from the coast to the mountains. Often it is drunk with a morning coffee too in Croatia.

Rakija with a coffee is standard for some Croatians

It is not just a drink but also a symbol of hospitality, friendship, and cultural identity.

The production and consumption of rakija are integral to Croatian social customs, and it continues to be an essential part of Croatian life.

Some of the most popular types of rakija in Croatia:

1. Šljivovica (Plum Rakija): This is the most popular type of rakija in Croatia, and it is made from distilled plums. It has a fruity taste and a strong aroma, and it is often served as a digestive after a meal.

2. Lozovača (Grape Rakija): This type of rakija is made from distilled grapes and is a close second to Šljivovica in terms of popularity. It has a smoother taste than Šljivovica and is often served as an aperitif.

3. Kruškovac (Pear Rakija): This type of rakija is made from distilled pears and has a sweet taste and aroma. It is often served as a digestive after a meal, and it is believed to aid in digestion.

4. Medica (Honey Rakija): This type of rakija is made by adding honey to the distillation process. It has a sweet taste and is often served as a liqueur.

5. Travarica (Herb Rakija): This type of rakija is made by adding herbs to the distillation process. The herbs used vary from region to region, but common herbs include sage, rosemary, and mint. It has a distinct herbal taste and is often served as a digestive after a meal.

6. Orahovac (Walnut Rakija): This type of rakija is made by adding green walnuts to the distillation process. It has a strong nutty taste and aroma and is often served as a liqueur.

Rakija made from walnuts

7. Komovica (Grape Pomace Rakija): This type of rakija is made from grape pomace, which is the leftover pulp, skins, and seeds from the winemaking process. It has a harsher taste than Lozovača but is still a popular type of rakija in Croatia.

In terms of popularity, Šljivovica and Lozovača are the most commonly consumed types of rakija in Croatia. However, the other types of rakija are also popular, especially in specific regions of the country. Travarica, for example, is particularly popular in the Dalmatian region, while Orahovac is more commonly consumed in the northern part of Croatia.

Šljivovica (Photo: Silverije/CC BY-SA 3.0)

The different types of rakija reflect the country’s varied landscape and cultural heritage. Whether enjoyed as an aperitif, digestive, or liqueur, rakija is a symbol of hospitality, friendship, and cultural identity in Croatia.