Eau de vie is a clear fruit brandy made by distilling fermented fruit without aging.

Rakija is a traditional Balkan fruit brandy commonly made from plum, quince, or grapes.

What is the difference between brandy and rakija?

Brandy is a general category of distilled fruit spirits, while rakija refers specifically to Balkan fruit brandy.

What is fruit brandy?

Fruit brandy is made by distilling fermented fruit such as apples, plums, or pears, unlike cognac which is made from grapes.

Our craftsmanship

How Rakija Is Made

From the Serbian orchard to every drop — tradition distilled across generations.

Introduction

From the orchard to the bottle.

“It all begins on the slopes of Timočka Krajina — in orchards whose roots remember generations.”

It all begins on the slopes of Timočka Krajina — in orchards whose roots remember generations. Our philosophy is simple: one fruit, one distillery, one hand following every drop from harvest to bottle.

Jardii is born from the belief that true luxury is not ornament, but patience. Time spent in the orchard, in copper, in oak — all of it becomes the scent and texture you sense the moment the glass is raised.

The Fruit Harvest

Hand-picked at the peak of ripeness.

“The harvest takes place in late summer and early autumn, when the fruit reaches its perfect ripeness.”

The harvest takes place in late summer and early autumn, when the fruit reaches its perfect ripeness. Every plum, pear and apple is selected by hand — never by machine, never before its time.

We work with family orchards in Timočka Krajina that have grown heritage varieties for decades. Any fruit that does not meet the standard never enters the still — that is our strictest covenant.

Distillation

Double-distilled in copper pot stills.

“We distil in small copper pot stills, using a traditional double distillation.”

We distil in small copper pot stills, using a traditional double distillation. The copper shapes the aroma, and the distiller's patience separates the head, the heart, and the tail — only the heart is kept.

The process is slow and demanding, but it is the only one that preserves the true character of the fruit. One still, one batch, one rhythm — unchanged since the House began.

“Our distillation methods remain traditional to this day — it is the only way Jardii is made.”

Selection

Blind tasting. The master decides.

“After distillation comes the selection.”

After distillation comes the selection. The Cellar Master tastes every batch blind — no names, no dates. He looks for fruit, finesse, and harmony. Everything else is set aside.

Only the eaux-de-vie that carry the Jardii signature continue toward the oak. The rest — however fine — will never enter a bottle bearing our name.

Ageing

Small French oak. Decades of patience.

“In our cellars, the spirit rests in small oak barrels — some made from oak more than eighty years old.”

In our cellars, the spirit rests in small oak barrels — some made from oak more than eighty years old. The cask and time reshape the spirit slowly, giving it colour, weight and a quiet character.

Each year a portion is surrendered to the air — the angel's share. What remains becomes golden, dense, and irreplaceable.

“The Cellar Master safeguards the heritage of the House, while shaping its future every single day.”

The Cellar Master

Keeper of traditions. The only one who holds every secret.

“The Cellar Master is the quiet author of every batch.”

The Cellar Master is the quiet author of every batch. His palate remembers decades, and his decisions define what will carry our mark. He is the bridge between the orchard and the bottle.

Recipes are not written down — they are passed on. At any moment, one person holds every secret of the House. It is our greatest inheritance.

The Collection