Interview with... Miodrag Milovanović
Brandy and food? It is common to think about wine and food - that is. pairing food and wine. Irrational and subjective, like many other things in life, and combining brandy and food, requires certain prior knowledge and an "open mind" character.
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If Serbia were to manage to regulate the market, as well as to increase the purchasing power of consumers, the producer of a quality product would be able to realize that comparative advantage and would be in a much better situation than it has been the case all these years.
A healthy diet is a primary condition for a healthy and productive human life.
In the center of Serbia, in Šumadija, a unique autochthonous variety of plum has been traditionally grown for several hundred years, from which the famous and popular brandy šljivovica, which has become the national drink, was created. The sweet and fragrant fruits of the "Čačanska rodna" plum were created by long-term selection and cross-breeding of the best genetic traits, necessary for the creation of premium brandy. In it, the sun of the south managed to unite the sweetness and scents of nature and best express the uniqueness of the geographical position and altitude of the Šumadija region.
In Šumadija, in the vicinity of the town of Topola, in the town of Junkovac, the brand "Junkovčanka" was created, a registered producer, from whose production flows home-made, artisanally produced brandy of premium quality. Miodrag Milovanović is most responsible for the creation of this brand, who replaced his long-term experience in business with a complete commitment to the traditional production of brandy.
In addition to plum brandy, the Junkovčanka brand includes the production of grape brandy, apricot brandy, Viljamovka pear brandy, honey liqueur - Medovčanka, and Masticos - grape brandy with anise.
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We visited Miodrag Milovanović, the owner of the Junkovčanka brand, on a beautiful August day, and interrupted him in his standard daily activities. Preparations are in full swing for the harvesting and storage of ripe fruits for the new production campaign. We sit in his office and talk.
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- How did you get started? What was the guiding idea to produce premium quality brandy in Serbia?
The desire to drink an "excellent and proven drop" was the initial idea. After forming a small fruit plantation in 2005, which was enough for "own needs", I started thinking about the commercial side of "brandy roasting". Thus, in 2006, the orchard grew into a small plantation with about 1000 trees, with the ambition that, in the meantime, the registered brandy production would make a premium brandy, which would be produced in smaller quantities, up to 3000 liters per year, thus preserving the traditional and "artisan" character our brandy.
- What is it like to be a producer of quality products in Serbia today? Do you see that as your comparative advantage, or not?
If Serbia were to manage to regulate the market, as well as to increase the purchasing power of consumers, the producer of a quality product would be able to realize that comparative advantage and would be in a much better situation than it has been the case all these years.
- What is the attitude of the state towards producers of quality brandy?
The state seems quite disinterested. On the one hand, it drastically tightens the legal conditions and thereby "charges" costs to registered producers, while on the other hand, the gray area of uncontrolled production and trade of brandy is flourishing.
- In your opinion, what is the importance of a healthy diet for general health?
A healthy diet is a primary condition for a healthy and productive human life. Sufficient evidence is the "bunch" of diseases and disorders caused by "fast" industrial food, genetically modified organisms and immoderate consumption of food and drinks.
- Is there a "matching" of food and brandy, as there is a "matching" of food and wine?
Completely. You cannot drink plum wine with sweets, just as mastic does not go well with "pickles", garlic and "bacon".
- How do you choose fruit today, and what are the raw materials for the production of Junkovčanka brandy?
A prerequisite for any good brandy, including Junkovčanka, is a ripe and healthy fruit tree. "Green" fruit is a guarantee of bitterness in brandy, while rotten and moldy ones "transmit" bad smells to brandy. The best are autochthonous domestic varieties, which, unfortunately, are becoming fewer and fewer. Some have fallen ill, and some have been suppressed by foreign varieties due to their modest yield, as is the case with the "Stanley" plum, which has largely suppressed domestic varieties, and at the same time, produces completely impersonal and rather bad brandy..
- In your opinion, does ecological production have a future? What is its impact on a healthy diet?
Certainly, the impact on a healthy diet is immeasurable. However, it should be borne in mind that such production is less productive and expensive, and that for its placement there must be a rich "purchasing market", which can and will pay for such a product.
- In short, what is the proper way to consume brandy?
Brandy should be "flavored", ie. drink slowly, but never to the brim. It is obligatory, in order to enjoy the aroma, when the brandy is in the mouth, to let part of the breath through the nose. For brandy, it is very important that the strength does not exceed 45% alcohol, because otherwise, since the alcohol evaporates easily first, your senses, apart from the alcohol, will not be able to "capture" the characteristic smells, which are dissolved in the brandy and which weigh, and later evaporate. Brandy is best consumed chilled, at a temperature of 15 to 18o C.
- Finally, what is your favorite dish/recipe of home cooking?
Among the national specialties, I like "mućkalica" the most, with plenty of necessarily fresh vegetables - I consider it a seasonal recipe, and I don't eat it in winter. Lots of peppers, onions, tomatoes, with, at the end, added, but not too much, grilled meat (pork, veal, chicken).
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Miodrag Milovanović, a short biography
He was born in Belgrade in 1951, married, has three children. He worked in management and director positions in many companies, and from 1990-2012. he was the owner and director of the company Mizo, which had 5 employees. He performed the most important function as the chairman of the Board of Directors of JP Aerodrom Beograd, on two occasions: from May 2001 to May 2002, as well as from May 2004 to the end of 2007. After that, he was a member of the Board of Directors of JP Aerodrom Beograd. Since 2006 is the founder and owner of the distillery and brand "Junkovčanka".
Awards:
- Šljivovica Junkovčanka was awarded the Silver Medal at the Rakija Fest 2008, as well as Silver Medals at the Oplenačka Berba, in five consecutive years in 2008, 2009, 2010, 2011 and 2012, by an international jury.
- Junkovčanka grape brandy was awarded the Silver Medal at the Oplenačka vintage in 2008 and 2009, and the Gold Medal in 2010. It also received the title and cup of the Champion of the 2010 vintage, as it was rated as the best brandy of the vintage by the international jury.
- Apricot brandy from Junkovčanka was awarded the Silver Medal at the Oplenačka vintage in 2008, 2009 and 2010, by an international jury, as an excellent apricot brandy.
- Viljamovka was awarded the Silver Medal at the 2010 Oplenac harvest, by an international jury, as an excellent pear brandy.
- Medovčanka was awarded the Silver Medal at the Oplenačka Berba in 2012 by an international jury.
Topola & Junkovac, August 2014.
Interview led by: Miodrag Ilić
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