Rakija od A do Š

Rakija od A do Š – 7.

Prošlo je dve godine od kada si prepekao rakiju. Odležala je pod kontrolisanim uslovima i sada želiš da je flaširaš. Pre toga, treba da je razblažiš vodom odgovarajuće tvrdoće i kvaliteta. Jačina rakije treba da bude takva da istakne voćne i cvetne arome i da te povede na kratko putovanje u godinu iz koje voće potiče. Jednostavno, zar ne? Pa ne baš, jer razblaživanje moraš da uradiš u etapama, sa dovoljno vremena između svake da ne bi došlo do zamućenja. Bistrina je jedna od kvaliteta u kojoj takođe možeš da uživaš dok se rakijske suze slivaju niz čašu.


Brandy from A to Z – 7

It has been two years since you finished the distillation. Brandy has matured under controlled conditions and now you want to bottle it. Before that, you need to dilute it with water. You want appropriate alcohol/water balance for highlighting floral and fruity aromas that will lead you on a short journey in the year that fruit comes from. Simple, isn’t it? Not really, because diluting need to be done in steps, with enough time between each step to avoid blurring the brandy. Limpidity is one of the qualities you can enjoy while watching the tears form and drop back into the brandy.

rakijske-suze-sepia

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