This quince rakia by Hubert 1924 is produced from carefully selected fruit from the region of Vojvodina, Serbia, characterized with very well-developed agriculture with long traditions and high quality fruit production. This rakia is produced in a traditional way in a pot still without a distillation column. Typical for the production is the extremely careful selection of the fruit. The rakia itself is characterized with extremely strong and intense aroma and flavor of quince. Suitable with aged, aromatic sorts of cheese, especially goat cheese as well as olives. It would also fit very well with carpaccio and foie gras.