Grape / Grappa

Grape brandy, also known as Lozovača, is a traditional spirit widely enjoyed across the former Yugoslavia, with a special place in Montenegro and Dalmatia. It is crafted by distilling fermented grapes, often from indigenous varieties like Vranac and Kratošija, which thrive in the Montenegrin climate.

The production process begins with the fermentation of crushed grapes, known as "kljuk," after the stems are removed to ensure a purer taste. The fermented mixture is then distilled in traditional copper stills, enhancing the rich aromatic profile of the brandy. Some producers employ double distillation, known as "prepečenica," to achieve a higher-quality and more robust spirit.

Grape brandy typically has an alcohol content ranging from 18 to 22 degrees (approximately 45–55% ABV), allowing for variations in strength to suit regional traditions and personal preferences. It is often enjoyed as an aperitif or digestif, with Montenegrin tradition pairing it with dried figs, raisins, and walnuts to enhance its flavor.

With its crystal-clear appearance and distinctive fruity aroma, Lozovača symbolizes hospitality and cultural heritage. Savoring this spirit offers a genuine taste of Balkan tradition, combining the richness of grapes with the craftsmanship of generations.

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