Ripe apricot from Monastery yards, Gruza and Ostruznica are left to ferment and then the brandy is distilled. It ages in the Monastery Cellars under monk’s control and supervision.
Highly recommended
The monks confirmed the old rule that the best brandy requires nothing else but to be distilled and aged in a proper, old-fashioned way. Sharp apricot aroma and distinctive fragrance, very very recommendable.
A meal without a good glass of plum brandy is like a day without sun.
About the brand - Kovilj Monastery
Kovilj Monastery is situated in northern Serbian province Vojvodina, nearby Novi Sad. It was founded by Saint Sava in the early 13th century. Saint Sava was a prince and the first archbishop of Serbian Orthodox Church. The Monastery was built on the spot where Saint Sava healed the son of the Hungarian King Andrew II. Monastery has a large brotherhood, school of iconography and produces reputable cheese, wine and brandy.
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