The New Kid On The Block: Rakija by DNA Distillery
This much-loved Eastern European beverage is our new spirit of choice thanks to local cousin duo, James and Monique
The faces behind DNA: Monique & James
Move over vodka, step aside gin, there’s a new kid on the block and the names rakija (pronounced ra-ki-ya). Well, this spirit, distilled from fermented fruit and popular in Eastern Europe, is not technically new. But DNA Distillery has brought a traditional family recipe back to life and we think that’s cause for celebration.
This isn’t just any old recipe. Co-founded by Shire-based cousins James Projcevski and Monique Sutevski, this family tradition of making rakija goes back generations.
“Our family has been making rakija for five generations, it’s something we’ve been surrounded by our whole lives.”
“Our Dedo’s recipe was so famous in the village that people would travel by foot for the chance to taste it. That’s a lot to live up to,” jokes James.
For the uninitiated, rakija is a spirit distilled from fermented fruit. Depending on what part of the world you come from, you may know rakija by other names. Italy has grappa, Lebanon has arak, Greece has ouzo, and Western countries have moonshine. But DNA Distillery’s rakija isn’t your average backyard brew. Made from bold and full-bodied Australian Shiraz, sourced from the cool hilltops region of southern NSW, DNA rakija is produced by fermenting these premium grapes after which they are double distilled.
Enjoyed neat or in any number of classic cocktail recipes (think margs, cosmos and martinis), DNA has kept things simple with two delicious offerings - Classic Rakija for those after a delicate, fruity and crisp finish and Gold Rakija for those looking for something a little richer and a little smoother. Either way, “Rakija is made to be savoured,” says Monique.
“Rakija is a drink of joy; for celebrating with family, cheersing with friends, and sipping on in between conversations. It has meaning - no matter where you come from” shares monique.