Pear brandy

The unique and highly praised Perković Viljamovka is made from pure Williams pears, the pearl among pears. This top-quality brandy is the product of strictly controlled fermentation of the highest quality fresh fruit and of specially selected fruit yeasts. followed by fine distillation _ After that, the brandy must lie for one year, before being sold. We are especially proud of our packaging, which contains an entire pear in the bottle, raised on the tree. This is achieved by tying a bottle to the tree when the pear is still small and careful nurturing it inside the bottle while is growing. The secret of this procedure is the way in which the pear is protected from in tense sunlight and the adverse effects of the weather. Despite the quality and careful technique of tyingand care, we still only manage to raise only one-half of the bottle-enclosed pears The different shapes and sizes of the fruit and the fact that the are hand-made make each bottle of Viljamovka unique. We recommend our exclusive Viljamovka packaged in the massive bell- shaped glass bottles. It makes an ideal business present with its design

Herb brandy

The oldest and best known brandy of southern Croatia. There was hardly a tavern that did not produce some sort of brandy with different medicinal herbs or made from different bases. Herb brandy owes its long tradition primarily to the medicinal properties ascribed to it, so when brandy is mentioned in the context of a medicinal beverage, it is herb brandy that most often comes to mind. Throughout history pharmacists have recommended it for treating different ailments and medical conditions, either as a beverage, compress or for massage. Perković herb brandy is made from ten different indigenous Dalmatian medicinal plants, the highest content of which include: sage (salvia oficinalis), fennel (foeniculum vulgare), centaury (erythraea centaurium), cantarion (hypericum perforatum), wormwood (Artemisia apsinthium), and valerian (valeriana officinalis). Medicinal plans are macerated in quality cider giving Perković herb brandy extraordinary taste. The specific taste, oil-yellow color and the medicinal herbs added by hand make our herb brandy, sold in a decorative half-liter bottle, the most successful and best-selling product of MDM Perković.


Carob has been grown in the Mediterranean for 4,000 years for its pods, which, when dried, make an interesting, tasty chocolate substitute. Because of its natural sweetness, carob can also be a substitute for cocoa and cocoa products. Throughout history singers have chewed the edible pod and beans of the carob plant, believing it to cleanse the throat and voice. Due to its high tannin content, carob is often used to treat severe indigestion. We obtain the carob pods used to make carob brandy, popularly knowr as Rogatica, on the island of Vis, one of our sunniest islands. All the benefits of its aroma are derived by months of maceration, or the immersion of carob pods in highest quality cider, giving our brandy its recognizable clear brown color. We are proud that immersion preserves the healing powers of carob fo indigestion. This is why we recommend Rogatica as a digestive. Carob was most likely the food that St. John the Baptist consumed in Biblical times, which is why it is sometimes referred to as "St_ John's bread." In antiquity, carob beans were used as a measurement unit for weighing gold, one bean one carat (keration, Greek for carob bean), because regardless of the size of the bean and storing conditions, carob beans always have the same weight - 0.18 Carat is still used today as measurement for 0.18 grams of gold and diamonds.

Fig brandy

Although the fig is a Mediterranean tree, it also grows in similar climates elsewhere in the world, like Australia, South America and California. Our coast is abundant with fig trees, and since the fruit spoils quickly once it is picked from the tree, figs are usually dried immediately or processed into jam. It is known as one of the first plants cultivated as a human staple food, dating from the times of the Sumerians, Egyptians and Greeks_ It is also mentioned in different chronicles, literary and poetic texts. The magical, sweet flavorof the fig inspired the first artistic works in ancient civilizations There are carved depictions of fig harvesting dating from 4,000 B.C. Information on nine fossilized fig trees found in the valley of the River Jordan were published, dating them to between 9,400 and 9,200 B.C. Apart from its high nutritional value, the fig is also a strong antioxidant, stronger even than black tea. Dried figs are rich in vitamins C and E and beta-carotene. The fruit has high nutritional and dieto-therapeutic value and contains more dietary fibers than any other fruit. Its main ingredient is dextrose, but it also contains polyphenol antioxidants. According to research of the university of Scranton in the united States, dried figs have greater concentration of phenols, which act as antioxidants. The fig is also rich in potassium, calcium, iron, magnesium and phosphorus, and they contain Omega-3 and Omega-G fatty acids, which lower blood cholesterol and the proteolithic enzyme that aids digestion. We have prepared this sublimate of health and flavor in the form of the finest brandy. Perković fig brandy can boast of being special since it is one of only a handful of brandies obtained by distiling pure fig, without the addition of other fruits. Production is very time consuming and demanding. After harvesting, figs are dried in the sun in the old-fahioned way and aromatic plants are added. After drying, the larger, first-class figs are separated, packed into 300 gram bags, and marketed as Perković dried figs. Smaller figs are soaked in water, ground down and the mass obtained is subjected to controlled fermentation. Fermentation takes place with selected yeasts and the regulation of acidity, which is essential for obtaining the best quality fig brandy. Fermentation is followed by fine distillation; the brandy then allowed to lie at least six months. The brandys golden color is obtained by subsequent maceration - one fig per one liter of brandy.

Šljivovica plum brandy

Šljivovica plum brandy is one of the most well-known brandies in the region, and is often used as a synonym for brandy. Šljivovica has an almost mythical importance in Slavonia. In the past there was hardly a house without its own plum orchard, used mostly to obtain the raw material for brandy production. In the 19th century, brandy was cooke in potters cauldrons, later replaced by copper ones. Wealthier peasants had their own pecare, or facilities for brandy production, which they lent to those lacking for a fee. In the past, šljivovica was considered indispensable for the performance of everyday work, like plowing, sowing, harvesting, hay gathering, as well as on occasions like weddings, funerals or christenings; there were those who consumed it on a daily basis. We make our Šljivovica as a traditional quality product obtained with the help of modern technology, and the best yeasts. Šljivovica Perković is made from selected plums from Lika and Banija, which were de- stoned, carefully fermented, finely distilled and left to lie in wooden barrels, giving our šljivovica its final aroma and color.


Honey liqueur, one of the oldest alcoholic beverages, not only has an extraordinary taste, but it also has medicinal properties. The main ingredient of mead, honey, prevents the development of a number of microorganisms and acts as an antioxidant. This tasty liqueur contain: all of these positive characteristics. Mead effectively treats many illnesses, as well as exhaustion, irritability, and insomnia. The desired quantity of 330 grams of the best acacia honey per liter is immersed in cider for almost two months to achieve the refined transparency through sedimentation The special quality of the liqueu is obtained by adding a combination of fine chardonnay and green sylvanerwines. Its flavor is supplemented by lemon peel and top quality spices like coriander. However, some of the other spices are a secret. Apart from its other traits, the greatest challenge to drinking this liqueur is its excellent flavor, so don't drink too much, consume it with caution.


Blueberries contain more antioxidants than most fruits; enjoying the tasty berries slows aging_ Blueberry extracts also increase the resistance of brain cells, especially those responsible for learning, and reduce the loss of cognitive functions caused by radiation. Blueberries are an excellent source of vitamin C, bioflavonoids, folic acid, potassium, calcium and iron. They also have a high fiber content, which improves indigestion and reduces the risk of intestinal illnesses. They are good for strengthening the blood-vessels. Blueberries contain a substance called pterostilben, which helps prevent colon cancer. Fresh blueberries from Risnjak are soaked in the finest cider to fully preserve all of their beneficial ingredients. After being immersed in the cider for one year, the remains are extracted, leaving a tasty, medicinal drink. We leave several blueberries in the bottle to make Perković blueberry liqueur even tastier.

Cherry brandy

Marasca cherry, a native Croatian variety from the Zadar region and cultivated since the 16th century because of its unparalleled concentration of aromatics, is one of the tastiest sour cherries in the world. Marasca is characterized by a strong fragrance and excellent quality. It is highly prized in the production of juices and liqueurs. Because of its qualities, don't be surprised if growers ask you if you want sour cherries or marascas. In addition to having the well-known sour cherry fragrance, liqueur made from marasca sour cherries is enriched with almond macerate am vanilla. It is left to lie for almost a year to allow all of the ingredients ti mix together. This is why the liqueur contains a plethora of different flavors that exquisitely complement each other. It is certain to delight the hedonist in you!


The first alcoholic herbal liqueur rosolo, the predecessor of maraschino, emerged from the darkness of the Middle Ages and quest of alchemists to find an elixir of life. In the early 16th century, Dominicans in Zadar produced a liqueur from marasca sour cherry in their pharmacy and laboratory. Its enthusiastic reception led to the opening of a number of shops for the production of this liqueur. At that time, a certain Calcenigo of Bergamo, Italy produced a somewhat altered first maraschino on the basis of the recipe of the Zadar Dominicans. The high reputation of this excellent liqueur spread all the way to Venice, where it became immensely popular. In the 19th century, the Zadar liqueur industry underwent significant development and new manufacturers emerged, the most significant of which were Giuseppe Sabalich, Mateo Magazzini and Girolamo Luxardo. Most of the manufacturers were immigrants attracted by cheap labor, favorable prices, and good profits because in addition to the special quality of the Dalmatian soil and the almost ideal climate, very high-quality raw material was inexpensive. The Zadar manufacturers also produced other liqueurs, like cherry liqueur, wormwood liqueur, labbro rubino and curacao, but maraschino, which became known throughout the world, was produced in the largest quantities. It was exported to almost every country in the world and was especially prized in Vienna, Paris, London, Berlin, Frankfurt, Nuremburg, Petrograd, Naples, Genoa, Milan, Istanbul and cities in Switzerland, France, and Belgium. It was later exported to the United States, Canada, South Africa, Australia and other countries. Maraschino was enjoyed by many famous crowned heads, such Queen Victoria, the Russian Czar Nicholas I, the French King Louis XVIII and others. There is also mention of deliveries to Napoleon's court in Paris and to Marshal Ma rmont in Ljubljana. The King of England George IV allegedly sent the warships Aigle and Contessa Landerdale, at the time based in Corfu and Malta, to Zadar to pick up one hundred cases of maraschino. When visiting Zadar in 1887, a later King of England, George V, took a tour of one of the maraschino factories and purchased a large quantity of the beverage. The following excerpt by Professor Frane Baras describes the popularity of this Dalmatian elixir: "In the past, maraschino was a privileged drink intended only for the wealthiest people. It was consumed in royal and tsarist courts, accompanied warlords in military campaigns, admirals in naval battles and was discretely served in aristocratic and bourgeois palaces. It was in particular the irreplaceable companion of suave lovers. Casanova praises it in his Memoirs and it is mentioned by Balzac in his novel Journey into Life." Since maraschino was exported to England and the USA, it is no wonder that Zadar maraschino was also served on the Titanic on its fatal voyage, when it hit an iceberg and sank on April is, 1912. Perković maraschino Perković maraschino is made from an original recipe with the marasca sour cherry grown in the Zadar region. It differs from the original maraschino because cider is used as the alcohol base, which helps to provide a fuller, special taste of this excellent liqueur. By mixing these distillates, we have consolidated the unique world of tastes and flavors of central Dalmatia and continental Croatia. This procedure is quite new in the history of maraschino production, which is why we molded the name of the liqueur into its Croatian variant - maraskino. The flavor of our liqueur is richer, the new technology is based on homemade fruit brandies and it represents an entirely new way of producing this liqueur. Enjoy the unparalleled taste of Perković maraschino.


The apple, characterized by its refreshing sweet-sour taste and unique fragrance, is one of the most widespread fruits in the world. It is rich in all nutrients, at least in small quantities. Over 10,000 types of apples are known, differing in flavor, sweetness or sourness, consistency and ILIlClness_ Wild apples grew in Europe in prehistoric times. The domesticated apple originates from southern Siberia and Asia, while the Greeks and Romans grew different varieties. Perković apple cider is made from top quality jonathan and golden delicious apples with selected yeasts. These ingredients are subjected to controlled fermentation followed bh fine distillation, with the highest quality central fraction rich in aroma and fragrance separated from the raw brandy, bad acids and aromas. This is how the finest cider is obtained. After the addition of softened water that we produce ourselves, the alcohol content is reduced to and the cider is marketed. Since cider is the basis for all our liqueurs (in which we macerate fruit), as well as for herb and carob brandy, we produce it in much greater quantities than other distillates. Perković cider has proved its worth in the preparation of a number of cocktails. It is an excellent alcohol base since its properties are similar to those of vodka, but with a fuller fruity flavor. It is suitable for preparation of aperitif cocktails and fruit salads. Since apples yield a relatively small quantity of alcohol in comparison to other fruits used for brandy production, cider is rare in the market, but it represents a prized, high Qualitv oroduct. It is sold in 1 liter. 0.5 liter. and 0.1 liter bottles.

Walnut brandy

It is said that humans ate acorns and God ate walnuts, which is why walnut brandy can certainly be considered a divine beverage. Walnuts are not only rich in good oils; they are an excellent source of unsaturated fatty acids Omega 3 and Omega G, which lower cholesterol and contain proteins, vitamins and minerals, the combined effect of which reduces the risk of cardiovascular diseases. They can be consumed fresh in different dishes and cakes. Selected green walnuts from the region of Dalmatinska Zagora are macerated for three months in cider, which preserves all of their medicinal properties. For Perković liqueur to obtain the best possible taste and aroma, we de-bitter the walnuts with a special technology and add spices and sugar to ensure that our walnut brandy gives you that pleasant experience of liquid alcoholic walnut.


"Pelinkovac Perković" contains 20 different types of herbs, carefully picked, and then socked (macerated) in the finest apple brandy, Wich gives special characteristics to this delicious liqueur. It is served as a digestif, and has an overall calming effect on gastrointestinal tract.

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