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*please note that the ABV of this bottle may vary
California residents: Click here for Proposition 65 WARNING.
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herbs -
mint -
sweet -
bitter -
anise -
sage -
apple -
honey -
sweet fruit
The hunch-backed hill of Smarna Gora is Ljubljana’s highest hill but it’s also home to the culinary heaven Skarucna. For forty years they have served customers gastronomical delights born of the Istrian peninsula. But food is not the only delicacy that comes from their renowned arsenal. Their Brandies are distilled from various fruits embodied with a certain liveliness that only locally collected herbs from nearby fields, hills and mountains can add. It makes for a great aperitif, post meal refresher or self-standing pick me up. These house Brandies give a genuine Slovene twist to what herbed Brandy can become.
Skarucna Serpent’s Spit body is that of Apple brandy while the infused herbs include lovage, thyme, anise, fennel, catnip, pot marigold, rosemary and of course some that have to remain a secret. When it comes to distillation or creation, a master distiller and chef needs keep tight wraps as to the secrets of his success.
Jasa: “As poets we are bullets to inspire, change & nourish.”
Jasa is one of Slovenia's most creative and critically recognized contemporary artists whose presence is unique in Europe's artistic landscape. Jasa is driven by rhapsodic interpretations of situation, narrative, sculpture and performance. His ability to transform space into experience, pulls his work toward poetic and ecstatic potentials. Jasa is somewhat an alchemist in how he seemingly fuses together diverse material with content. Similar to to Jasa’s work, Serpent's Spit interweaves a range of botanical elements that provide a narrative for mother nature's offerings, one that definitely wakes and rattles your senses.
Color / Appearance
Dark amber.
Aroma / Smell / Nose
Herbalicious as it gets with mint and sage in the foreground and some honey too.
Flavor / Taste / Palate
Mint being prevalent but again lots of herbs playing part in the paste.
Finish
From the bitter beginning the finish comes to a sweet end.
Dark amber.
Aroma / Smell / Nose
Herbalicious as it gets with mint and sage in the foreground and some honey too.
Flavor / Taste / Palate
Mint being prevalent but again lots of herbs playing part in the paste.
Finish
From the bitter beginning the finish comes to a sweet end.
Flavor Spiral TM
About the Flavor Spiral
What does Skarucna Serpent's Spit taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in Skarucna Serpent's Spit and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
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herbs -
mint -
sweet -
bitter -
anise -
sage -
apple -
honey -
sweet fruit
Skarucna
Serpent's Spit
Dog Dogson's
Smartass corner
Nevertheless, the best Brandies are required to preserve the concentrated flavor of the used fruit.
Brandies can help digestion, so they are perfect after meals. They were and are still considered medicine. Basically, any fruit that can be fermented can be distilled and turned into Brandy.
Brandies can help digestion, so they are perfect after meals. They were and are still are considered medicine.
Brandy was invented in the 16th century by a sneaky Dutch merchant who learned how to remove water from Wine and save cargo space. He then added water again and called it “Bradwijn”, which means “burned wine”.
Similar drinks
Dog Dogson's
Smartass corner
Nevertheless, the best Brandies are required to preserve the concentrated flavor of the used fruit.
Brandies can help digestion, so they are perfect after meals. They were and are still considered medicine. Basically, any fruit that can be fermented can be distilled and turned into Brandy.
Brandies can help digestion, so they are perfect after meals. They were and are still are considered medicine.
Brandy was invented in the 16th century by a sneaky Dutch merchant who learned how to remove water from Wine and save cargo space. He then added water again and called it “Bradwijn”, which means “burned wine”.
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