The United Nations has designated sljivovica, a plum brandy produced in Serbia, as a World Heritage Site
The plum brandy produced in Serbia has been given World Heritage status by the United Nations.
In December, the United Nations (UN) made the exciting announcement that plum brandy from Serbia would be added to their list of intangible cultural heritage as a respected tradition that should be kept alive.
According to the UNESCO listing, its inclusion on the list of Intangible Heritage is due to the “social practices and knowledge associated with the preparation and use of the traditional plum spirit.” This is the reason for its inclusion on the list.
The organization acknowledged “the complex knowledge and skills to prepare the drink in a home environment as well as its use in everyday and ritual practices,” adding it to a list that also includes the ancient Georgian traditional Qvevri wine-making method and the knowledge held by Cuban light rum masters. The organization also recognized “the complex knowledge and skills to prepare the drink in a home environment as well as its use in everyday and ritual practices.”
Plums are the primary crop used in the production of sljivovica, which in the Balkans is more commonly referred to as rakija.
In order to make smooth brandy from plums, the fruit is first brewed for twenty to thirty days, and then the resulting liquid is distilled in hand-made copper containers. After the spirit goes through a second distillation, which makes it stronger, it is aged for at least a year in a barrel, which is usually made of oak.
During the festivities, plum brandy is typically sipped and enjoyed by the entire family. It is also an important part of traditional medicine. When mixed with medicinal plants or fruits, it can be used to relieve pain, treat the common cold, or kill germs.
At the beginning of December, Sljivovica was added to the list, and it did so together with the “knowledge of the light rum masters” in Cuba.
The process of producing Cuban light rum is described as a “collection of traditional, scientific, and sensory knowledge and techniques transfer that enables the protection of the Cuban light rum manufacturing process” on the UNESCO list of Intangible Cultural Heritage.
“The transmission of the master knowledge of light rum is a life-long learning process that is passed down from generation to generation.” This process includes protecting aging cellars, knowing their contents and characteristics, as well as the history of each barrel, and knowing which mixtures result in a given appearance, aroma, taste, and texture.”