Tropoja is distinguished for the many traditions used in many aspects of life. Starting from food, costumes and various products, where we mention the extraction of brandy. Rakia is a traditional Tropojan drink, which if you come to Tropoja its impossible not to be offered to try it. Traditional Tropoja brandy can be produced from grapes, plums, thana, mani, etc.
It goes through a long process. It is a special machine for its extraction, consisting of a large copper cauldron with a lid placed on it that matches it, connected to a cylindrical copper tube that makes it possible to extract brandy. Initially, to produce grape brandy, the grapes must be harvested, selected and the grapes that are in good shape, not rotten and ripe, are placed in the press cauldron that starts to be boiled and pressed by hand for up to three days. After 14-20 days from the day of grape collection, the composition is transferred to the large copper cauldron. For four days extract the “must”(which is a sweet drink) for 7 days the wine (which is sour) and after 14 days the grapes are boiled in a copper cauldron and in this way the brandy is extracted from the cylindrical tube. Brandy should be left for up to 24 hours to drink.
