ABOUT US

Destilerija BM

Bm distillery was established in 2016, started selling the rakijas in 2020, and pelinkovac in 2019. For four years we continuously produced rakija, and only then ventured into sales.

 

Advantages of Megdan rakijas

Entire production process: from reception, processing and technological examination of the fruit,
aging of pomace in latest technology fermenters, rakija distillation, maturing in oak barrels, all
the way to the final product – is conducted under supervision of top experts.

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Pot Still

Column still of the latest German technology produced by Anrold Holstein.

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Pomace

Automatic stirring of pomace several times per day, regulating temperature of fermentors where pomace is ageing until the moment of fermentation and regulating the inflow.

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Examining of the fruit

Technological examination of fruit is conducted on fruit reception.

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Barrels

Wide assortment of oak barrels, by different renowned, local and international producers.

Learn more

about our pot

still produced by

„Arnold Holstein“

In BM distillery we use German-produced pot still by one of the major companies producing distillation units, Arnold Holstein.
Advantages of such a pot still are:

  • The still is made of copper, and has a capacity of 500L. This literage is the best option for distillation, due to relation of adherence between the crushed fruit and copper.
  • The still operates using steam – steam quantity can be quite easily adjusted, i.e., the still temperature as opposed to the still with the heating. We work with maximum temperature of 99.9 degrees, as higher temperatures diminish the quality of rakija.
  • Distillation column (still) of the German producer „Androld Holstein“  has 4 columns and one addition. Each column performs the task of purifying the distillate and eliminating faults in the distillate, if any. The addition to the columns performs elimination of cyanide from the distillate. Cyanide is a poison that can appear in pomace in case pits are smashed or cracked. Although in BM distillery we use special machines that remove pits or do not crush them (special machines with hammers instead of knives) this addition has been placed for your and our protection.

Fruit processing

Technological examination of the fruit is conducted on fruit reception. In BM we use the mill and the state of the art masher by Hungarian producer Maurer gep.

Maher

The masher removes pits from the fruit (in plum and apricot), so that they do not let out poison during distillation process.

Mill

The mill includes sprinklers for washing of fruit. Instead of knives that would crush pits, we use the mill with hammers that leave them in pieces so that the pits do not let out cyanide during the distilling process.

Each fruit that we use originates from Serbia and are only purchased from registered farms or picked from our own facilities. At the moment the capacities are low, but, in the following years, we are going to have considerable higher capacities of our fruits. Plum rakija fruit sorts: Ranka, Moravka of Blace (subtype of Ranka), Požega, Lepotica and Stanley. Quince comes from Leskovac, the pear sort is Viljamovka.

Fermentation

(crushed fruit fermenting)

In BM distillery we use fermentors produced by PIM company of Bulgaria, of 10 ton capacity. The advantage of crushed fruit ageing in a fermentor are:

  1.  A fermentor has an adjustable air inflow and outflow, i.e., protects the crushed fruit from air.
  2. It has double walls with pipes conducting water. We can thus control the crushed fruit temperature by releasing warm or cold water, as there is always a defined optimal temperature for ageing of a certain type of pomace.
  3. It uses an automatic mixer and pump to mix the pomace several times per day. Depending on crushed fruit type, there is a defined number of mixes during fermentation.

Fermentation

(crushed fruit fermenting)

In BM distillery we use fermentors produced by PIM company of Bulgaria, of 10 ton capacity. The advantage of crushed fruit ageing in a fermentor are: 

  1. A fermentor has an adjustable air inflow and outflow, i.e., protects the crushed fruit from air.
  2. It has double walls with pipes conducting water. We can thus control the crushed fruit temperature by releasing warm or cold water, as there is always a defined optimal temperature for ageing of a certain type of pomace.
  3. It uses an automatic mixer and pump to mix the pomace several times per day. Depending on crushed fruit type, there is a defined number of mixes during fermentation.

Trademark Megdan rakija

Rabbit

Rabbit is a traditional character in Serbian fun tales. When confronted with danger of larger and more dangerous animals, he stands ground regardless of the outcome.

Trademark Megdan rakija

Rabbit

Rabbit is a traditional character in Serbian fun tales. When confronted with danger of larger and more dangerous animals, he stands ground regardless of the outcome.