Talk:Slivovitz

message: Can anyone find any reputable sources for the etymology of the word slivovitz? With the -itz suffix, it seems like it came to English through German, but the sliv root is definitely Slavic. Because of geographic proximity and the lack of any Js, I would guess that the word came to German from either Poland or the Czech Republic (I'm sure it was Austria-Hungary at the time). But all this is original research and can't be put in the article.   — Chris Capoccia  T⁄C 20:38, 18 June 2008 (UTC)
thread_title: Etymology

message: Can anyone find any official record (on europa.eu) of the claims in the article's Designation of Origin section? For example, in Bryndza, there is this citation:
*
I tried searching through europa.eu and I couldn't find anything to support the claims about Srpska šljivovica. I did find some pages that seemed to say that any of the countries from the former Yugoslavia could export bottles of sljivovica into the EU. I didn't find any pages on europa.eu that supported the idea that Serbia had any special brand or that the EU had given any of the former Yugoslavian countries an advantage over the others.   — Chris Capoccia  T⁄C 11:06, 18 June 2008 (UTC)
thread_title:  Designation of Origin 

message: I've never seen this spelled any way but "sliwowitz". It's pronounced slivovitz, but I've never seen it spelled with "v"s rather than "w"s. ~~
It depends which orthography you're used to.  The letter 'v' is pronounced like the English 'v' in Czech and Slovak for example but in Polish and German the English 'v' is written 'w'.  So it depends where you buy your bottles!
:I am pro merge.  Specifically, I would make the 'w' spelling a redirect to the 'v' version. --Mdwyer 21:52, 23 January 2007 (UTC)
thread_title:  Merger 

message: What about Hungarian Zwack kosher 3 years old Slivovitz? How would you drink it? I guess well chilled...
In the Czech Republic it was served to me in ice cold shots folowed by a water chaser.
Babba Lou 22:09, 31 July 2007 (UTC)
thread_title:  How to drink? 

message: Are you kidding? Nobody would add starch to the plums! And adding suggar may even be illegal in some countries! At least no serious distiller would add that stuff!  —Preceding unsigned comment added by 78.52.47.156 (talk) 23:18, 24 March 2010 (UTC)
thread_title:  Distillation 

message: I was hoping to find some external links.  I am most familiar with the Czech version, especially that produced by Rudolph Jelinek. (http://www.rjelinek.com/)
Babba Lou 22:09, 31 July 2007 (UTC)
thread_title:  External Links 

message: As listed here, nations of production include (apparently alphabetized rather than listed by importance): "Bosnia, Bulgaria, Croatia, the Czech Republic, Poland, Romania, Serbia, Slovakia, and to a lesser extent in Austria, Germany, Italy and elsewhere." Hungary isn't listed. Badagnani (talk) 01:45, 6 August 2008 (UTC)
replies: text: that seems to merely be an unattributed republishing of an old wikipedia entry. maybe Slivovitz from April 22, 2005. I don't think it should really be considered a reliable source since the old wikipedia article didn't have any sources.   — Chris Capoccia  T⁄C 05:11, 6 August 2008 (UTC)
thread_title:  Nations of production 

message: Is this Polish myth of origin real? Badagnani (talk) 02:51, 6 August 2008 (UTC)
replies: text: That site doesn't look reliable to me at all. But that's just my personal opinion. --Floridianed (talk) 03:21, 6 August 2008 (UTC)
thread_title:  Myth of origin 

message: This website mentions several beverages with names in German, French, English, and other languages, that are essentially slivovitzes but which don't bear the slivovitz name. I've been weighing this but think they should be mentioned in the article. Badagnani (talk) 05:17, 6 August 2008 (UTC)
replies: text: That's the same site you mentioned before. Forget it as a reliable source and by the way: The "German" mentioned in there is from Switzerland. --Floridianed (talk) 05:36, 6 August 2008 (UTC)
replies: text: Tell that someone in Switzerland and you might get hurt ;) --Floridianed (talk) 06:12, 6 August 2008 (UTC)

text: No. What I meant is if you tell them that their "Pflümli" is some kind of or similar to Slivovitz you'll be in trouble over there ;)  --Floridianed (talk) 06:28, 6 August 2008 (UTC)

text: Yes, I was there occasionally (especially Zürich) even so it was a long time ago. --Floridianed (talk) 06:46, 6 August 2008 (UTC)

text: i think we have two different ideas of notable. i was meaning this one: Wikipedia:Notability. it requires signifigant coverage by independent and reliable sources. so that's more than just a company's own website. A list of all commercial slivovitz distillers in the world could be a rather large list. also there might be a question of whether every type of distillation from plums counts as slivovitz or only if the distiller markets it as slivovitz. i think if you end up listing every company that produces some sort of distillation from plums that it will turn into a very long list that probably should be in its own article so it doesn't overwhelm the rest of the slivovitz article.   — Chris Capoccia  T⁄C 18:19, 6 August 2008 (UTC)

text: Are you planning to add sources to the list? A whole list of red links isn't so great.   — Chris Capoccia  T⁄C 11:45, 7 August 2008 (UTC)

text: For example, Zwack calls their plum distilled drink Pálinkák. Does that mean it's not Slivovitz? and "Farmers from Łącko region" aren't exactly commercial producers. There is already an article for Stefan Nemanja, but it's for the saint, not the distiller. Flores is about the island in south-east Asia, not the Serbian distiller. And what rules are you using for inclusion? There are several American slivovitz producers: Black Star Farms, Clear Creek Distillery, Peach Street Distillers, Stringer's Orchard…   — Chris Capoccia  T⁄C 13:18, 7 August 2008 (UTC)
thread_title:  A few other names 

message: Someone just added that slivovitz may have first been distilled in Serbia or Moravia, but the four sources presented have no visible text. What are the actual quotes? Badagnani (talk) 01:11, 14 August 2008 (UTC)
replies: text: I added the quotes and page numbers for the citations for Moravia. Only the citations for Serbia are missing them now.   — Chris Capoccia  T⁄C 05:01, 16 August 2008 (UTC)
thread_title:  Origin 

message: Are there any authoritative, historical sources that could settle the origin of Slivovitz? Or should all the reasonably reliable sources be left in the article as possibilities? This is how the sentence currently stands in the article:
  — Chris Capoccia  T⁄C 05:00, 16 August 2008 (UTC)
thread_title:  Conflicting origin claims 

message: "The best Slivovice is home made" and "To produce the best brew nothing else is added to the barrel."  71.178.188.220 (talk) 10:58, 17 April 2009 (UTC)
thread_title:  Blatantly non-NPOV sentences 

message: The following content was removed as Original Research/POV and relocated here (rather than be deleted outright):
===Fermentation and distillation in Moravia, Czech Republic===
Collecting the plums is a family event, when the plums are ripe, the plum tree branches are shaken vigorously causing the plums to drop to the ground. These are collected taken home and put in various barrels, these days usually plastic. 
The plums are not crushed, just put as they were picked into the barrels, sometimes squeezed gently, but crushing of kernels is avoided. To produce the best brew nothing else is added to the barrel. Fermentation is natural and continues for a couple of months producing a heady rich mash of fermented fruit.
The next stage is to take the mash to the local distillery, at some time from November on. Some people distill at home, but this is illegal in some countries and can be dangerous as the result might contain methyl alcohol. Most villages in Moravia have their own distillery. In some countries, tax has to be paid on the amount of alcohol produced, but the tax rate is sometimes significantly lower than for commercial products.
The mash is usually distilled twice, firstly in a large vat, and then in a much smaller vat. Distilleries using single distillation with vigorous deflegmation also exist but are generally avoided, as their product is believed to be of worse quality. Traditionally the heating was done using wood, but nowadays natural gas is prevalent. The result is a colorless liquid which is usually watered down to give an alcohol content of around 51%. During the distilling season, distilleries run a non-stop operation almost 24 hours a day, villagers lining up with trailers full of barrels.
A good mash will give around 10% of its volume in finished spirit — perfectly pure, healthy spirit, with a distinct prune aroma, which has medical uses in the home as well as being an extremely potent drink. [End] Wikiuser100 (talk) 22:36, 3 March 2010 (UTC)
thread_title:  Original Research/POV material 

message: Collecting the plums is a family event, when the plums are ripe, the plum tree branches are shaken vigorously causing the plums to drop to the ground. These are collected taken home and put in various barrels, these days usually plastic. 
The plums are not crushed, just put as they were picked into the barrels, sometimes squeezed gently, but crushing of kernels is avoided. To produce the best brew nothing else is added to the barrel. Fermentation is natural and continues for a couple of months producing a heady rich mash of fermented fruit.
The next stage is to take the mash to the local distillery, at some time from November on. Some people distill at home, but this is illegal in some countries and can be dangerous as the result might contain methyl alcohol. Most villages in Moravia have their own distillery. In some countries, tax has to be paid on the amount of alcohol produced, but the tax rate is sometimes significantly lower than for commercial products.
The mash is usually distilled twice, firstly in a large vat, and then in a much smaller vat. Distilleries using single distillation with vigorous deflegmation also exist but are generally avoided, as their product is believed to be of worse quality. Traditionally the heating was done using wood, but nowadays natural gas is prevalent. The result is a colorless liquid which is usually watered down to give an alcohol content of around 51%. During the distilling season, distilleries run a non-stop operation almost 24 hours a day, villagers lining up with trailers full of barrels.
A good mash will give around 10% of its volume in finished spirit — perfectly pure, healthy spirit, with a distinct prune aroma, which has medical uses in the home as well as being an extremely potent drink. [End] Wikiuser100 (talk) 22:36, 3 March 2010 (UTC)
thread_title: Fermentation and distillation in Moravia, Czech Republic

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thread_title: File:Prirodna Sljivovica.jpg Nominated for Deletion

message: In linguistic variants section there's Finnish which is basically the standard borrowing translitteration, I don't think majority of Finns know the name or what slivovitz is so I don't see how giving that is relevant to this page. I'm not sure you can even buy slivovitz anywhere in Finland. –Flammie (talk) 14:03, 8 July 2014 (UTC)
thread_title:  Finnish? 

message: In some places in the article, the title word (Slivovitz, sometimes with diacritics) is capitalized. Is there any legitimate reason for that (e.g., is it derived from the name of a city or geographic place)? —BarrelProof (talk) 16:47, 2 August 2017 (UTC)
replies: text: There shouldn't be any reason since it's a generic category (it's even recorded in EU regulations  as a generic name for plum spirits). It's derived from šljiva, meaning plums in Serbian and other Slavic languages. – Phoney (talk) 10:52, 27 August 2017 (UTC)
thread_title:  Capitalization 

message: Hello fellow Wikipedians,
I have just modified 3 external links on Slivovitz. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20071117082119/http://www.rjelinek.cz/kosher-vyroba.php?LANG=en to http://www.rjelinek.cz/kosher-vyroba.php?LANG=en
*Added archive https://archive.is/20130731151118/http://www.antyczek.pl/varia/dewocjonalia/butelka-gorzelnia-siedlisko-pejsachowka-antyk-judaica.html to http://www.antyczek.pl/varia/dewocjonalia/butelka-gorzelnia-siedlisko-pejsachowka-antyk-judaica.html
*Added archive https://web.archive.org/web/20110606114227/http://www.b92.net/eng/news/economy-article.php?yyyy=2007&mm=09&dd=28&nav_category=98&nav_id=44132 to http://www.b92.net/eng/news/economy-article.php?yyyy=2007&mm=09&dd=28&nav_category=98&nav_id=44132
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thread_title:  External links modified 

message: I would guess that would be Komovica, not Slivovitz. Komovica is made practicaly only in Serbia, and is known in bordering countries as Sebian rakia. Setenzatsu.2 (talk) 14:38, 2 December 2021 (UTC)
thread_title:  Serbian national drink ??? 

message: ?? really ?? here no one knows it  — Preceding unsigned comment added by 5.55.83.133 (talk) 16:57, 20 August 2022 (UTC)
thread_title:  Greece 

message: Very strange closing statement to this article:
"In Slovenia it is known as slivovka. People used to drink it with morning coffee (some still do)."
Considering the many strange and erroneous statements that seem to have previously plagued this article this one is thinking this is another. Bonus points for no source. HighPrincessErinys (talk) 09:44, 7 March 2024 (UTC)
thread_title:  Morning coffee...?