SeeSrpska

TRACING THE PAST TO CRAFT THE LIQUEUR OF THE FUTURE

Combining 57 medicinal and aromatic herbs into a unique bitter herbal liqueur is no small feat. The sophisticated and original blend of Herzegovinian karst and homemade grape brandy is the hallmark of "Herceg Meister," created by Nemanja Ilić from Trebinje, a master of food engineering.

TRACING THE PAST TO CRAFT THE LIQUEUR OF THE FUTURE
PHOTO: Glas Trebinja

"Herceg Meister," made through maceration, contains a variety of herbs, leaves, flowers, plant roots, tree bark, and even fresh fruits, all based on homemade grape brandy derived from the native "Smederevka" and "Vranac" varieties. This creates an extraordinary flavor range—from sweetness to the bitterness of wormwood and sage, finishing with a citrus note—all harmoniously balanced.

Achieving such a product required both vision and the skill to transform nature's gifts into an authentic beverage. It also demanded an innate sense, born with a person and shaped by memories of special childhood moments, dedicated to honoring those who still live on through one’s creations.

"I’ve always loved wine and enjoyed working around it, experimenting and researching, especially since my grandfather had his own cellar. I remember, as a child, sneaking into his cellar, opening a small wooden barrel, and tasting wine aged for several years. When my grandfather found out, he didn’t scold me much, as I expected," Nemanja recalls with a laugh, sharing how his grandfather once predicted he would be the one to inherit the family tradition of winemaking and brandy production.

IN MEMORY OF GRANDFATHER

"After my grandfather passed away, few continued his wine and brandy production. A few years ago, I decided to pick up where he left off. He was passionate about winemaking equipment, always among the first to purchase new items available at the time. Even today, when I make brandy, his neighbors remind me of how my grandfather, Neđo Vukićević, owned the first of four distillation stills in Trebinje. I’ve kept his wooden barrels as keepsakes, and in place of the old ones, I’ve purchased new barrels to produce wines like 'Vranac,' 'Merlot,' and brandy."

Nemanja's grandfather was right, as evidenced by everything Nemanja has achieved in just three years. "Herceg Meister" is a testament to a man who grew up with medicinal herbs thanks to his grandmother and inherited the art of distillation from his grandfather. Not only has he created a new story in Herzegovinian production, but he has also introduced a beverage rich in history and soul.

Nemanja, however, has a fondness for Jägermeister. Not wanting to create a copy of this iconic German drink, which contains 56 herbs, he intentionally added one more, presenting a different yet familiar beverage that reflects the essence of his homeland and roots.

"Jägermeister carries a sense of mystery due to its secret recipe, which inspired me to dare to create something unique to Trebinje. During the COVID-19 pandemic, I spent days gathering herbs around Ubla, Jazine, and Lastva. I delved deep into the subject to create a drink containing 57 medicinal herbs. After extensive research, reading traditional and academic literature, and studying herbal liqueurs, I produced an experimental batch of six liters three years ago. I shared it with close friends, and despite the initial taste being far from today’s version, they liked it."

THE ART OF HERBAL HARVESTING

Creating such a delicate drink involves more than just technology. It requires knowledge of when to harvest each herb, the season, the time of day, and how to properly store and dry them.

"There’s a calendar for herb harvesting. I start picking at the end of February and continue until November. In April, when most flowers bloom, you must dedicate yourself daily to harvesting. If it rains, you must wait at least three days for the flowers to dry. Herbs are stored in glass jars to preserve their medicinal properties."

Some ingredients include nettle, sage, dandelion root and flower, yarrow, juniper berries, and specific flowers like St. John’s wort and calendula. Additionally, he uses saffron, the world’s most expensive spice, supplied by his cousin from Dubai. "Saffron has a strong aroma, so I use it sparingly to avoid overpowering other herbs."

FROM MACERATION TO MASTERPIECE

After harvesting and drying, Nemanja focuses on the technological process of creating this distinctive product.

"I measure the moisture content of the herbs, prepare the grape brandy base, and begin maceration—a process where herbs infuse the brandy with color, aroma, and flavor. Maceration lasts 20 to 40 days, depending on the herbs. Afterward, I combine different macerations, add sugar in both dry and liquid forms, and dilute the mixture with distilled water to achieve the desired strength."

The entire process, from drying to the final product, takes over six months. Over time, the liqueur improves in flavor, gaining more pleasant notes with age.

A HOMEMADE MASTERPIECE

Nemanja’s background in food technology and years of experience at "RDT Swisslion" in Trebinje have greatly influenced his craft. Compliments from those who’ve tried "Herceg Meister," comparing it to Jägermeister while praising its unique Herzegovinian herb notes, motivate him to continue.

This 33-year-old innovator has already seen his liqueur travel beyond Trebinje and Herzegovina to Belgrade, Novi Sad, Vienna, and soon Germany. "Herceg Meister" is available directly from Nemanja or via his Instagram page, "Herceg Meister Gazdinstvo Ilić." With aspirations to expand his production, Nemanja looks forward to placing his liqueur in local stores and beyond.

From an initial batch of 32 liters to the current 150 liters, Nemanja has turned an idea into reality, creating a herbal liqueur that exceeds expectations. As time goes on, "Herceg Meister" is poised to become a symbol of Herzegovinian tradition, earning accolades at fairs and beyond.