WE KEEP TRADITION, WE RESPECT NATURE,
WE CREATE A WEALTH OF TASTE

The foundations of brandy production in the Ilić family were laid by Deda Bogica, who passed them afterwards on to his son, and subsequently to his grandson Slobodan. If we asked him how good brandy is made, he would say that brandy production process starts in the orchard. After picking, he crushed the fruit and put it in “kaca” (a traditional wooden open top fermentor) a few weeks to ferment into “džibra” (fermented fruit mash). Then he would light a fire under the pot still and pour the fermented fruit mash because the alcohol begins to evaporate under the influence of high temperature. The steam collects in the onion head and passes through a condenser coil. The steam in the condenser coil cools and condenses, then leaks into the collection cup. In the end, brandy is placed in barrels to age and infuse color, flavors and aromas that come from the wood. 

With the advancement of technology of alcoholic beverage production, conditions have been created for this process to be strictly controlled. However, the principles applied by Grandpa Bogica remained unchanged. It always starts with choosing the best fruit from the orchard, the equipment looks different, but allows uniform production of much larger quantities of traditional brandy.