TRADITION
Gvozden Ivanović, from the village Karan near Užice, supplied a number of local taverns with high-quality plum brandy at the beginning of the twentieth century. This production was authorized by the Kingdom of Yugoslavia, and his brandyalso grew popular among the nobility of the court. After World War II, DimitrijeKovačević arrived to the estate of GvozdenIvanović, married Gvozden's daughter, and continued with the production of this exceptional brandy. Today, DragomirKovačević, the son of Dimitrije, together with his own sons, makes surethat tradition is preserved andmatchless recipes of old still followed.
The Golden Valley brandy is made out of the finest Serbian brandy varieties that give highest-quality yields in the region of Užice. The fruit is collected during the end of summer and the beginning of autumn and is put for fermentation into wooden casks. Distilling is performed immediately after the fermentation and the brandy is stored into oaken barrels.
The Golden Valley brandy is manufactured following traditional methods, without any chemical treatment either on the fruit or during the production process. Kept for years in oaken barrels that enrich it further, it is an entirely natural product, unrivalled among brandies.
