- Sights and Memories of the beautiful City will remain in our mind forever,
but Flavours of Dubrovnik can follow you wherever you go
as a perfect Souvenir ...
Škar - 17th c. old local Shipyard and a Family House have recently been renovated
into a small Winery that produces Local Wines and Homemade Liqueurs
with Souvenir Shop and Wine & Liqueurs Tasting . . .
Virgin olive oil from Pelješac olive grove
Walnut liqueur is produced by keeping the green walnut fruit (picked in May) with added sugar in the sun for 2 months to obtain juice. The brandy is then gradually added to the juice.
Lemon liqueur is produced by keeping the lemon peel with vanilla and sugar in the brandy for 6 months.
Sour cherry liqueur is produced by keeping the sour cherry fruit (picked in May or June) with added sugar in the sun for 2 months to obtain juice. The brandy is then gradually added to the juice.
Myrtle liqueur is produced by keeping the myrtle berries (picked in October or November) in the brandy with added sugar for 6 months.
Honey liqueur is produced by blending the honey with the brandy and keeping it for 3 months.
Sage liqueur is produced by keeping the flowering wild sage (picked in May) in the brandy with added sugar for 6 months.
Carob liqueur is produced by grinding ripe carob fruit (picked in August) and keeping it in the brandy with added sugar for 6 months.
After fermentation of the crushed grapes (between November and December), the wine is extracted by pressing. The remaining grape pomace is cooked / distilled and the brandy is produced.
Herb brandy is produced by adding the aromatic herbs to the boiler during distillation of the pomace, or by keeping the herbs in the brandy for 3 months. In this way special aroma is obtained.
- All flavours are available in lovely
/ 0.5 / 1 / 2 / dl bottles
price at / 29.90 / 49.90 / 79.90 / kn
/ 4 / 7 / 11 / €
- Visit us at Gruž bay opposite the Cruise ship terminal
and taste the Flavours of Dubrovnik.