produced from 100% plum distillate.

Distilling and drinking rakiya is a tradition for Bulgarians. The Bulgarian drinks his rakiya chilled, as an aperitif, before the meal at the evening start. Rakiya is taken in small cups sitting on a stool, very slowly and in small sips. The table is usually complete of salads, snacks, and appetizers, so that after each sip, the drinker takes a sip of water, then a bite of appetizer from the table. The ritual sometimes takes a long time - one to two or more hours. And then after the main course served, usually with wine or beer. Different rakiya are produced in the Bulgarian regions. The dominant type of rakiya in each region depends on consumers preferences as well as on fruits availability in the region. Top among classic and preferred rakiya in Bulgaria is the one of distilled plums.