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How does slivovitz get its plum flavor and bitter notes?
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distilled spirit
The fermentation and distillation process for producing whiskey. The production of whiskey begins with grinding grain into a meal, which is cooked. Malt is introduced to the meal, which results in mash that is cooled and pumped into a fermenter, where yeast is added. The fermented mixture is heated in a still, where the heat vaporizes the alcohol. The alcohol vapours are caught, cooled, condensed, and drawn off as clean, new whiskey. This liquid is stored in a cistern room, and water is added to lower the proof (absolute alcohol content) before the whiskey is placed in new charred oak barrels for aging and later bottling.
Slivovitz, a plum brandy produced primarily in the Balkan countries, derives its distinct flavor profile from the fruit and the production process:
- Plum Flavor: The spirit gains its sweet, fruity aromas directly from the juices of the Damson plums used in its creation.1
- Bitter Notes: The bitter, herbaceous aspect of the brandy is a result of including the plum kernels (pits) during the fermentation process. These pits contain amygdalin, which is a primary component of bitter almonds, and the release of oil from these pits during mashing contributes to this characteristic flavor.12