Ison

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 Ison, wine brandy/vinjak is produced according to the same procedure as the French Cognac, the wine is twice distilled and the distillate is then aged in 225 liter oak barrels. Ison is then aged for at least 10 years, before filling into barrels brandy has exactly 65% vol., which is the best concentration for the extraction of aromatic ingredients from oak wood barrels.