Liqueurs and rakias are omnipresent in Dalmatian households. Have you tried any of our 15 enticingly aromatic spirits?

In Dalmatia, you will find rakia in each and every household. Our people believe in its healing properties, so they use it for almost all types of open injuries. People drink rakia on every happy and sad occasion, and they generously add it to their traditional Christmas cakes. Or at least that's how our housewives justify the increasingly empty bottles…

Rakia is produced by distilling different types of fermented fruit and is perfectly complementary to wine production because it is made from the remains of grapes after pressing. The traditional types of rakia on the island of Vis are those made with fragrant medicinal herbs (travarica), carob (rogač), sour cherry (višnja) and fig (smokva), and in the Lipanović wine cellar as many as 15 different types of rakia and liqueur are produced.

Herbal rakias: travarica (medicinal herbs), koromač (fennel), kadulja (sage

Dark rakias: mirta (myrtle), orahovica (walnut)

Fruit liqueurs: naranča (orange), limun (lemon), višnja (sour cherry), medica (honey), smokva (fig), rogač (carob), oskoruša (sorb)

Special rakias: komovica (grape pomace), lozovača (grapes), Taramut brandy

Lozovača is obtained from the liquid and solid part of the grape skin,brandy is made by distilling wine, while the base for all other rakias and liqueurs is komovica. It is produced from fermented grape skin that remains after wine production and medicinal herbs or fresh fruit, which are added to it for maceration. A part of the produced komovica is bottled as a separate type of rakia.

We definitely recommend tasting our original Taramut brandy which is made by distilling Vugava and Plavac mali wines in equal proportions, with extremely long aging.

We will be delighted to offer you the premium Taramut brandy, produced from the 2009 harvest, which is finally ready for tasting, after 10 years of aging in oak barrels. Be sure to try a glass of this sophisticated elixir!

We started producing lozovača in 2019 by leaving it to ripen in mulberry barrels and we can't wait to share with you, in 10 years, the aromatic and medicinal fruits of our work, effort, and commitment.