🥃 Hrvatska loza

Hrvatska loza is a clear grape brandy from Croatia, whose name has been protected in the EU since 24 April 2012. It is distilled not from wine or pomace but from fully fermented grape mash: crushed berries together with skins and juice. That is why the grape aroma of the variety can be clearly tasted in the distillate.

How it is made. According to the technical documentation, grapes are harvested healthy, with 10–15% sugar and 6–12 g/l of acids; the stems are removed and the grapes crushed. The mash ferments for up to 10 days at no more than 25 °C, until less than 0.3% sugar remains. The liquid and solid parts are distilled together, in pot stills or a column, to 60–75% ABV.

After distillation. The distillate is diluted with demineralised water to the required strength and ‘harmonised’ for at least 20 days in stainless steel or glass vessels. The finished loza has at least 37.5% ABV, esters from 50 g, higher alcohols from 150 g, and methanol 80–400 g per hectolitre of pure alcohol.

Tradition. In the EU register loza is listed as a fruit distillate, category 9. The production area is the whole of Croatia; grapes do not grow only in the mountainous Gorski Kotar and Lika. The documentation notes that winemaking on the Croatian coast existed already in ancient Greek times, and grape brandy was made alongside wine for centuries.

Why this matters to you. The name Hrvatska loza guarantees Croatian grapes and distillation of the whole mash, not of pomace as in grappa. The documentation describes a colourless spirit that rests in stainless steel or glass, so its taste is that of the grape variety. Strength is at least 37.5% ABV. The WHO reminds us that there is no safe amount of alcohol.