Making kajsijevača, the traditional apricot brandy, depends greatly on the quality of the raw material. The choice of apricot variety is therefore a key step, one that can define the quality and character of the finished distillate. This guide looks in detail at the most popular apricot varieties that have proved particularly well suited to brandy: Kečkemečka ruža, Mađarska najbolja, Krupna rana, Roksana and Novosadska rodna.
Kečkemečka ruža (Kecskeméti rózsa)
Kečkemečka ruža ripens in late July or early August. Its fruit is relatively small, weighing around 35 grams, elongated and flattened. The skin is yellow while the mesocarp is pale yellow, soft and markedly aromatic, which makes it ideal for distillation. Because it is so aromatic and so soft, Kečkemečka ruža is able to produce a brandy of the highest quality, with a pronounced apricot smell and taste. The variety is widely grown in Serbia, which makes it easier for local distillers to obtain good raw material.
Mađarska najbolja (Hungarian Best)
Mađarska najbolja ripens in early July and is known for its frost resistance. The fruit is large, weighing around 50 grams, and turns an intense yellow with dark red shades on the sunny side. The mesocarp is dark orange, soft at full ripeness and rich in aromas. Its resistance to low temperatures makes the variety particularly suitable for growing in cooler climates, which adds to its versatility and its popularity among producers.
Krupna rana
Krupna rana is one of the heaviest varieties, with fruit reaching 100 to 140 grams. It has a pale yellow skin with golden-yellow and reddish shades on the sunny side, while the flesh is pale yellow, juicy, sweet-sour and of excellent flavour. The variety resists winter frosts but is moderately susceptible to drought and to late spring frosts. Its high resistance to pests and its outstanding flavour make it highly valued for a first-rate apricot brandy.
Roksana
Roksana ripens late, in late July or early August, and is susceptible to early frosts. The fruit is round to elongated, weighing 55 to 60 grams. The skin is orange with reddish tones on the sunny side, and the mesocarp is firm, juicy and sweet-sour. Roksana can give a high-quality brandy with rich aromas that reflect its juicy, well-balanced flesh.
Novosadska rodna
This variety comes from Serbia and is among the larger ones, with fruit weighing 70 to 80 grams. The fruit is orange with red tones on the sunny side, while the flesh is orange, sweet-sour and juicy. It ripens in the second half of July. Novosadska rodna is known for its ability to give a high-quality brandy, thanks to the rich flavour and juiciness of the fruit.
The choice of apricot variety is fundamental to making apricot brandy. Each of the varieties above has particular advantages that can contribute to the quality of the spirit. It is important to take account of local climate conditions, the availability of the varieties, and the particular characteristics of the fruit that can affect fermentation and distillation. Choosing the right variety allows producers to get the most out of the quality and character of their distillates, while respecting both tradition and innovation in making brandy.