Top 15 Croatian Spirits

Šimić Distillery is a family-owned craft distillery dedicated to producing high-quality fruit brandies and liqueurs, grounded in tradition, knowledge, and deep respect for nature. Born out of a passion for fruit and artisanal distillation, the distillery combines decades of experience with a modern approach to deliver truly authentic flavors. All products are made from 100% natural ingredients, carefully grown in the family’s own orchards and harvested at peak ripeness. Each rakija is distilled in small batches using traditional copper stills, then aged in oak barrels to develop depth, aroma, and character. Every bottle reflects the family’s unwavering commitment to quality and craftsmanship. The range includes classic brandies made from plum, pear, and apricot, as well as innovative fruit liqueurs with distinctive character. Šimić Distillery is a name synonymous with purity, balance, and flavor integrity. Their spirits don’t just win awards—they win the hearts of those who truly appreciate the art of fine rakija.Expand

Rossi Winery is a family-owned winery and distillery with a long-standing tradition and a deep passion for viticulture and artisanal production. Since 1885, the Rossi family has been cultivating authentic grape varieties and crafting wines and spirits that reflect quality, character, and meticulous attention to detail. Every step—from the vineyard to the bottle—embodies a blend of tradition and modern expertise. The winery is known for its outstanding Malvazija wines, complex reds, and innovative products such as Malvazija-based gin and aged brandies. All creations are produced in limited batches, with great respect for nature, terroir, and varietal expression. Their work is recognized through numerous awards and the trust of those who value honest and refined craftsmanship. Rossi wines and spirits are not just products of skill and knowledge—they are expressions of family values and a deep connection to heritage. Enjoying their creations is a true wine and sensory experience. Rossi Winery stands as a symbol of quality, consistency, and a modern approach to lasting tradition. Expand

The Spirit in the Bottle is a Croatian distillery dedicated to producing premium quality spirits. Their flagship product, Old Pilot's Gin, is crafted using handpicked, homegrown strawberries at peak ripeness, free from artificial flavors or coloring, and aged in Croatian and American oak barrels. The distillery emphasizes a blend of heritage and innovation, aiming to capture the essence of tradition in each bottle. Additionally, they support noble causes by donating €5 from every bottle sold to the Indigo Animal Protection Association. Expand

Wise Grus is a distinguished distillery located in Daruvar, Croatia, a town historically associated with cranes, symbolizing magic, longevity, and mystery. The name "Wise Grus" reflects this heritage, with "Grus" being the Latin term for crane. The distillery is committed to producing high-quality fruit brandies, emphasizing traditional methods and local ingredients. The production process begins with the careful selection and preparation of fruits, ensuring optimal quality and ripeness. This is followed by controlled fermentation at lower temperatures to enhance fruit aromas, and a sophisticated distillation process utilizing advanced equipment like deflegmators and reinforcing columns. The brandies are then aged to allow essential chemical processes such as oxidation and esterification, resulting in a smoother and more harmonious spirit. Expand

Vertigo is a family-owned distillery dedicated to crafting premium fruit brandies with character, purity, and authenticity. At the heart of their philosophy is a simple principle: no additives, no shortcuts—just fully ripe, hand-selected fruit and traditional craftsmanship. Each brandy is produced in small batches, double-distilled in copper stills, and nurtured with care until it reaches perfection. Every bottle reflects a blend of expertise, precision, and deep passion for the craft. Vertigo brandies are known for their vibrant fruit aromas, crystal clarity, and smooth, elegant finish. Each bottle contains the essence of up to ten kilograms of fruit—pure concentration of nature and skill. Production is entirely manual, with attention paid to every detail, ensuring consistency and authenticity. Vertigo doesn’t just make brandy—they create a sensory experience. Their dedication to excellence has been recognized at international competitions, but their greatest reward remains the satisfaction of those who truly appreciate a refined spirit.Expand

Aura Distillery is a family-run business specializing in the production of spirits, liqueurs, jams, and gins made from wild herbs and fruits harvested in unspoiled nature. Their products are entirely natural, with no additives, artificial flavors, or colorings. The distillery offers a diverse range of 25 types of brandies and liqueurs, four types of gin, and nine types of jams, alongside products like extra virgin olive oil and elderflower vinegar. Their flagship product, Teranino, is a liqueur made from Teran red wine and ten spices, renowned for winning numerous gold medals at prestigious global competitions. Visitors to the distillery can experience the entire production process, from fermentation and distillation to bottling and packaging. Aura’s dedication to quality and tradition has made their products highly regarded both locally and internationally, with specialized stores across Istria, Rijeka, and several islands. Aura products reflect the richness of Istrian nature and heritage, earning recognition through awards at international events in the UK, France, Germany, and more. The brand is committed to preserving tradition while offering authentic and premium Istrian delicacies.Expand

Maraska is a Zadar-based distillery with centuries of tradition in crafting liqueurs and beverages made from the indigenous marasca cherry, the key ingredient in its most famous product - Maraschino liqueur. The company blends historical recipes and local heritage with modern technological processes, enabling the production of a wide range of alcoholic and non-alcoholic drinks, including fruit liqueurs, brandies, syrups, and juices. Maraschino is produced by distilling ripe marasca cherries together with their pits, stems, and leaves, which creates its characteristic almond-like aroma and rich fruity complexity. Today, Maraska operates from a modern facility in Zadar and is part of the Stanić Group, contributing to the brand’s stability and international reach. Maraska remains recognized as a custodian of Dalmatian liqueur-making tradition, offering products that combine authenticity, quality, and a long continuity of craftsmanship.Expand

Kotal Distillery is a small family-run distillery that honors the tradition of rakija-making with deep respect for nature and original recipes. Each bottle is made from carefully selected ingredients, without additives, coloring, or artificial flavors—just pure fruit, medicinal herbs, and time. The brandies are distilled in copper stills, in small batches, with full quality control and an artisanal approach. Their range includes authentic rakijas such as loza, travarica, and orahovac, each known for its depth, richness, and character. The travarica is crafted from over ten medicinal herbs, while the orahovac showcases the full flavor of ripe walnuts. Every sip tells a story of family knowledge, experience, and a passion for distillation. Kotal Distillery doesn’t aim for mass production but for quality built through time and dedication. Their rakijas are a blend of tradition, nature, and sincere craft. These are spirits to be remembered—made from the heart and rooted in the spirit of true domestic rakija culture.Expand

Slavonian plum brandy is the most popular drink in eastern Croatia. It is distilled from locally grown fresh and ripe plums such as Bistrica, which have been cultivated in the region for centuries. This clear drink can range from light yellow to amber in color, depending on whether it is aged in Slavonian oak. It is characterized by harmonious aromas of plums and a long finish, while its alcohol content may range from 37.5 to 42.5%. Slavonian šljivovica is not merely a drink, it is deeply integrated into Slavonian tradition, and no special event or gathering is complete without a shot of well-chilled šljivovica. Traditionally, this plum brandy was served in small-sized bottles called čokanjčići.Expand

Dunjevača (rakija od dunje) is a clear and colorless spirit distilled from ripe fermented quinces. This fruit brandy—known as rakija—is one of the most popular spirits in the Balkans and is usually of excellent quality. Dunjevača is a potent spirit (40% ABV) that has a pleasant quince aroma. Most examples are colorless, but some producers opt for oak-aging, which typically imparts golden color and woody notes. Dunjevača is served neat, preferably well chilled. It is mainly enjoyed as an aperitif.Expand

Rakija is a universal term used for various fruit brandies produced in several Balkan countries (Southeast Europe). This strong spirit is distilled from different fruit and is sometimes additionally flavored or used as a liqueur base. The most common versions are made from plums (šljivovica), Williams pear (viljamovka), quinces (dunjevača), apricots (kajsijevača), apples (jabukovača), grapes (lozovača/komovica), and many more. Rakija has present in the region for centuries. It is mainly associated with Croatia, Serbia, Bosnia, Montenegro, and North Macedonia. Although fruit brandies are produced in other European countries and regions, in the Balkans, rakija is a household name and has a large following among all generations. This potent spirit typically falls between 40% to 60% ABV. It is usually served neat, preferably well chilled, in a shot glass. Rakija is primarily a social beverage meant to be consumed with friends or as a welcome drink. Locals also like to believe that rakija is a terrific health remedy, and they use it boosts their immune system or ease any minor medical problems. Rakija can be in the form of a pure distilled spirit, but sometimes it is flavored with herbs and fruits. Many producers often use rakija as a liqueur base, but although these liqueurs are often labeled as rakija—such as orahovac made with walnuts or honey-flavored medica—they are technically liqueurs and not fruit brandies. Although rakija holds a reputation as a crude and harsh drink, many producers try to break away from its traditional image and create exceptional labels, which they promote as savoring and sipping drinks. Expand

Biska is a traditional Istrian mistletoe-flavored brandy. The base is usually made with komovica, a type of brandy produced from grape marc (grape pomace) combined with dry mistletoe leaves. The macerate is left until the base spirit is thoroughly infused. Biska can vary in color, from light yellow to dark green. It can also be made with green or yellow mistletoe, while the base is sometimes made with lozovača (another type of brandy made from grape marc) or jabukovača (apple brandy). Occasionally, some producers will add sugar and honey. Although there are numerous commercial varieties of the drink, many locals still prepare their homemade versions. Biska is a potent spirit with a prominent herbaceous character. It should always be served well chilled, and the locals mainly drink it as an aperitif or a digestif. It is said that the Celts were the first who started producing biska in Istria. The name biska is the local term for mistletoe. Expand

Loza is a clear and colorless spirit distilled from fermented fresh grapes. The result is a potent spirit with a grape aroma, a long-lasting, warming finish, and a minimum of 37.5 % ABV. Loza can be made with many grape varieties, and the grapes are separated from those used in winemaking. The best version would be made with aromatic grapes that have good acidity. Loza is sometimes aged in tanks, while the best styles are oak-aged to attain subtle notes reminiscent of wood and spices. Loza is best enjoyed as an aperitif, preferably served in shot glasses. It is often used as a base for macerates and liqueurs. Croatian loza is registered as a protected item, but similar spirits are produced in many Balkan countries. Expand

Komovica is a type of pomace brandy that is produced in the Balkans. It is distilled from fermented pomace—solid components of grapes that are left after the juice has been pressed. The resulting drink is a potent, clear, and colorless spirit. After distillation, the spirit is usually aged to attain smoother and more mellow character. Komovica can be enjoyed on its own, but it is also often used as a base for other types of rakija—signature spirit from the Balkans—and various types of liqueurs and macerates. Expand

Travarica is a type of rakija that is infused with local aromatic herbs. It is a traditional spirit usually associated with Croatian coastal regions. The base of the spirit is made with pomace or fruit brandy, while the choice and the number of herbs varies, usually depending on the area and the season. Some of the most common options include sage, fennel, mint, chamomile, rosemary, lemon balm, anise, myrtle, thyme, marjoram, wormwood, and bay leaves. The herbs can be macerated for several days, weeks, or even months. After maceration, the spirit is filtered, and the plants are removed. Sometimes, several herbs can be left inside the bottle. The resulting drink is a clear spirit with green-yellow hues. It has a distinctive herbal character and subtly bitter flavor, but the final profile depends on the choice of herbs and the length of maturation. Croatian travarica has been granted protected status by the European Union. It is said that the herbs found in the Croatian coastal and mountainous regions are intensely aromatic, which creates a distinctive aromatic profile of this herbal spirit. Apart from Croatia, travarica is traditionally made and enjoyed in several other Balkan countries. Travarica has a long history in the region, and it is believed that it was first made as a health remedy that would help ease stomach aches. Although many still believe in its healing properties, travarica is nowadays mainly enjoyed as an excellent aperitif or a digestif. It is traditionally served in shot glasses. Expand

Višnja rakija is a cherry-infused fruit brandy originating in the Balkans, where it has long been produced as a popular home-distilled beverage and a specialty in small family distilleries. The drink is made by steeping sour cherries in clear fruit brandy, most often a type of rakija distilled from plums or grapes. Over several weeks or months, the cherries macerate in the alcohol, gradually releasing their color, aroma, and natural sugars into the spirit. This process yields a rich red liqueur with a balanced profile that combines the tartness of sour cherries with the smooth, warming quality of rakija. To prepare višnja rakija, ripe cherries are washed and pricked or lightly crushed to help the flavor develop fully during infusion. They are then submerged in brandy inside glass containers, usually with sugar added to soften the acidity and enhance the depth of flavor. The mixture is stored in a cool, dark place and stirred or gently shaken from time to time to keep the infusion even. After sufficient aging, which can last anywhere from four weeks to several months, the liqueur is strained and bottled. Some producers leave whole cherries in the bottle, both for visual appeal and for continued flavor development over time. Višnja rakija is typically served chilled or at room temperature in small glasses, either as an aperitif or an after-dinner digestif. It is appreciated for its smooth texture and a characteristic balance of sweetness and sour cherry tang. In Serbia and other parts of the Balkans, it is a popular offering for guests on festive occasions and family gatherings. Many households make their own versions using family recipes that specify the proportion of cherries, sugar, and the base rakija. Commercially bottled višnja rakija has also gained recognition for its consistency and quality, with some distilleries exporting to international markets where Balkan spirits are increasingly appreciated.Expand

Jabuka rakija is an apple brandy produced in the Balkans, particularly in Serbia and Croatia, where distilling fruit spirits has been an integral part of rural life for generations. The drink is made by fermenting crushed apples and then distilling the resulting mash into a clear, fragrant spirit. It is known for its smooth, clean taste with pronounced apple aroma and a soft finish. The process begins with selecting ripe apples, which are washed, crushed, and left to ferment in large barrels or tanks. Natural yeasts convert the sugars into alcohol over a period of several weeks. When fermentation is complete, the mash is carefully distilled in copper stills to preserve the delicate apple character and remove unwanted impurities. The first distillation yields a raw spirit, which is often distilled again to achieve higher purity and a refined flavor. The resulting rakija is typically clear and bottled directly after resting or mild aging in stainless steel or glass vessels. Some producers choose to mature jabuka rakija in wooden barrels for a smoother texture and more complex taste, though this is less common than with plum or grape rakija. The alcohol content usually ranges between 40% and 45%, depending on local customs and producer preferences. Jabuka rakija is served in small glasses and enjoyed as an aperitif or digestif, often alongside meze platters of cured meats, cheese, and pickled vegetables. In many households, it is also offered to guests as a gesture of hospitality. The flavor profile is gentle and fruity, making it approachable compared to stronger, more assertive rakija varieties. In parts of Serbia, it is particularly popular in regions with established apple orchards, where the fruit is cultivated both for fresh consumption and for distilling. It is not unusual for families to produce their own batches each autumn when apples are harvested in abundance.Expand

Kajsijevača is an apricot rakija distilled mainly in Serbia, where fruit brandy holds an established place in rural and urban life. This spirit is produced by fermenting ripe apricots and distilling the mash to create a clear, fragrant drink with a soft, slightly sweet aroma that sets it apart from plum or grape rakija. The production starts with carefully selected apricots that are washed, destoned, and sometimes lightly crushed to release their juice and natural sugars. Fermentation takes place in closed containers, often lasting two to three weeks, depending on temperature and sugar content. As the fruit ferments, natural yeasts convert sugars into alcohol, producing a thick, aromatic mass ready for distillation. Distilling kajsijevača typically happens in copper stills, where the mash is heated gently to separate alcohol vapors while preserving the fruit’s distinct character. Some distillers use double distillation to achieve higher purity and a smooth finish. The resulting rakija is usually bottled clear, though limited quantities may be aged in glass or stainless steel vessels to allow flavors to settle and mellow. A small number of producers age kajsijevača in wooden barrels, which adds additional complexity and softens the edges, but most prefer the clean, unaged style that showcases the pure apricot aroma. Alcohol content generally ranges between 40 and 45 percent. Kajsijevača is served at room temperature in small glasses, typically as an aperitif or during festive occasions such as family gatherings and holidays. It is common for hosts to offer it to guests as a sign of welcome. The spirit’s smoothness and fruit-forward character make it accessible even to those less familiar with stronger brandies. In Serbia and neighboring countries, distilling fruit rakija at home is still widespread, and many families prepare small batches each summer when apricots are in season. Larger distilleries also produce bottled versions that are sold across the region and exported to specialty markets.Expand