Fruit brandy

Fruit brandy is a distilled alcoholic beverage produced by fermenting and then distilling fruit, grain, or other sugar-rich ingredients. In Central European tradition, the most well-known varieties include slivovitz made from plums or apricot brandy. It is served as a digestif after meals or used in cooking for flambéing, sauces, marinades, and desserts. The alcohol content typically ranges between 40-60%. High-quality homemade brandy is a deeply rooted tradition in many regions of Central Europe. In recipes, it is valued for its bold flavor and ability to enhance other ingredients.