Plum brandy is a spirit of distinction in Bulgaria, particularly plum brandy made by the monastery in Troyan using the celebrated regional plum variety, Madzharkini, which is both very fragrant and lush. The ancient monastics further enlivened the brandy with the addition of some 40 aromatic herbs. Today, Plum brandy is still made in homes in modest quantities and put by to age. The process of fermentation involves creating a mash from the plums with some of the cracked pits from which the distilled liquid is obtained. The brandy is then kept in oak barrels to age from 2 to 10 years. Its flavor is fruity, sweet and redolent of oak of the aging barrels and almond from the pits in the plum mash.
Countries
