The pure essence of nature and tradition in a new light
We are devoted to the art of distillation — preserving its past while refining the future of rakija. The MIKO distillery lives within our orchard, at the crossroads of quince and plum groves, operating in harmony with nature and relying on it.
The taste of patience
The MIKO mark of quality is present from the very first fruit to the final drop, as every segment of production remains in our hands.
That is why MIKO rakija is a source of authentic fruit character, preserved in its purest form — without sugar, flavor enhancers, aromas, or additives.
The necessary sugar content for quince rakija is achieved through late harvesting, waiting for the fruit to reach ideal maturity. This approach requires patience and carefully timed harvests, as different varieties ripen at different rates.
Only healthy, optimally ripe fruit remains the sole foundation of premium rakija — every drop is worth the wait.
While awaiting the first harvest of our own plums, we produce plum rakija from carefully selected, locally grown fruit, thereby supporting our local community.
Optimal conditions
Fruit is processed immediately after harvesting to prevent oxidation while preserving freshness, an optimal level of sugars and aromas.
Since the distillery is located within the orchard, less than an hour passes between harvesting and primary processing.
Our experienced cellar masters perform measurement and sorting, unloading, washing, primary processing, technological treatment, and transport to tanks for controlled fermentation.
Fermentation takes place in modern stainless steel tanks with controlled conditions, ranging from 5,000 to 25,000 liters. The fermentation process, supervised by our technologist, is based on years of expertise, as experience best defines the ideal parameters for transforming sugar into alcohol.
Fermentation gives rakija its soul, while distillation reveals its heart. The mash is distilled on a renowned German “Kothe” column with a 1,000-liter capacity, using clean energy generated by our solar panels.
We recycle up to 95% of water, as the same water used in distillation is reused to clean the distillation equipment. Sustainability was a key factor in equipment selection, as we continuously strive to make our operations greener, preserving the nature whose gifts form the foundation of our story.
The process of obtaining the “heart” of the distillate is the final and most crucial step, relying on the expertise and intuition of our technologist. Selected MIKO rakijas also age in carefully chosen 225-liter oak barrels, gaining depth and character while waiting for the right moment to be bottled.