Dunja
The monastery Quince brandy is aged in 225 l oak barrels for at least one year. So much is needed to develop the characteristic aroma it receives in the embrace of the oak barrel.
Quince brandy 6m
About Distillery
Kovilj monastery was founded in the 12th century, by its founder Saint Sava. The monastery is dedicated to the Holy Archangels Michael and Gabriel and is under state protection as a cultural monument. The monks in the Kovilj monastery are known for making monastery brandy/manastirska rakija from the fruit of the monastery orchards. In 2007, the monastery combined its tradition with the knowledge of technologists for the production of alcoholic beverages, and they created products that stand out strongly from other products on the market, in terms of quality.
Kovilj Monastery produces more than six types of different brandys. The fruit used to produce spirits is produced only in the monastery orchards. Distillation is performed with a traditional copper distiller, and only 225-liter oak barrels are used for aging.
The monastery Quince brandy is aged in 225 l oak barrels for at least one year. So much is needed to develop the characteristic aroma it receives in the embrace of the oak barrel.
Serving suggestion
Choose a tulip-shaped glass for serving, we recommend a temperature of 15 to 18 c for complete enjoyment.
Details
Raw material (fruit variety)
Leskovac quince.
Distillation machine
Traditional copper distiller (double distillation).
Aging
At least 1 year in 225l oak barrels.
Appearance
Gold yellow.
Smell
Intensely fresh quince scent with notes of vanilla and coconut.
Taste
Full, rounded and sweet taste.
