Food & Drink
Dorcol Distilling Company Adds Serbian Moonshine
Published: January 8, 2014
Little more than 12 months later, during private, press and grand opening festivities, the fruits of their labors were on figurative and literal display: The copper still made for them by a traditional coppersmith in Serbia gleamed, the storage and mash tanks from Germany sparkled and the spirit itself, an apricot rakia baptized Kinsman, dazzled. True, straight out of the still, the brandy, distilled a second time here from an initial, stabilizing distillation made for them in Serbia of Serbian fruit, is a tad palate-blowing; it’s 126 proof (63 percent alcohol), after all. But once bottled, the subtleties of the fruit emerge, laying to rest any of their “will they like it?” concerns.
Touches such as the hand-dipped wax cap and cleanly designed label also don’t hurt (“We agonized over every detail,” says Mobley), but in order to educate an unfamiliar public on the spirit’s potential (other than straight sipping, which the partners recommend), Mobley and Kalusevic have hired a bartender, Nick Kenna, to run their tasting room/drinks laboratory. The Belgrade Buck with ginger beer is just one example. For now, the rakia is available at the tasting room during regular hours at $60 per bottle.
As for the future, “We need to decide what’s right for us in terms of new products,” says Kalusevic. But look for “a grain product” and maybe “other seasonal expressions.” Apparently they’re zeroing in on what they want to do with themselves for some time to come.
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