For cousins Monique and James growing up in Western Sydney, within the vibrant Macedonian community there, was a kaleidoscope of culture, fun, distinct gastronomy and a healthy respect for tradition. Amongst all this is the ‘national drink’ rakija, aka grappa or marc, distilled from skins of grapes left over after winemaking.
Made from shiraz grapes picked in the hilltops from 21 year vines, the Gold Rakija is double distilled, more intense in flavour and dusted with pleasing, lip-smacking spicy characters. Based on their grandfathers secret recipe.... sssshhhhhhh!!! we are loving it!