Talk:Slivovitz

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[edit] Merger

I've never seen this spelled any way but "sliwowitz". It's pronounced slivovitz, but I've never seen it spelled with "v"s rather than "w"s. ~~

It depends which orthography you're used to. The letter 'v' is pronounced like the English 'v' in Czech and Slovak for example but in Polish and German the English 'v' is written 'w'. So it depends where you buy your bottles!

I am pro merge. Specifically, I would make the 'w' spelling a redirect to the 'v' version. --Mdwyer 21:52, 23 January 2007 (UTC)

[edit] How to drink?

What about Hungarian Zwack kosher 3 years old Slivovitz? How would you drink it? I guess well chilled...

In the Czech Republic it was served to me in ice cold shots folowed by a water chaser. Babba Lou 22:09, 31 July 2007 (UTC)

[edit] Serbian

Is there any reason why Serbian language is prefered? Slivovitz is common in many other countries. What is the origin of the word root "sliv"? If it is just Slavic root (it is used in other Slavic languages), there is no reason to prefer one language. Miraceti 16:49, 16 January 2007 (UTC)

sorry but Slivovica is a Serbian drink, traditional drink of Serbs. Serbs speak a Slavic language, and answer me, why is Whisky not a Canadian drink? just because Canadians say Whisky, the origin of Whisky is Irish.

if slivovitz is so clearly of serbian origin as you think, then why did the eu only grant pdo status for srpska šljivovica? if the origin was clear, the eu would have given pdo status for šljivovica without requiring the country name to be an adjective.   — Chris Capoccia ^T⁄_C 20:29, 25 April 2008 (UTC)

[edit] Distillation

Not all distillers add starches or sugars, and some don't even add yeast. Also, any objection to adding an explaination that the pits are not intentionally crushed, but are crushed as a byproduct of crushing the plums when the rollers are set close to handle the smallest plums.

Finally, a question. There are several distillers, Castle Spirits and Imperia, who use either pitted prunes, or pitted fresh plums. It's still slivovitz, but without the characteristic bite. Is this a separate style? (or does it even matter?) Bill R

[edit] External Links

I was hoping to find some external links. I am most familiar with the Czech version, especially that produced by Rudolph Jelinek. (http://www.rjelinek.com/)

Babba Lou 22:09, 31 July 2007 (UTC)