Rakija here is predominantly grape-based, which follows directly from the country’s vineyard area — Tikveš alone generates enormous quantities of pomace as a by-product of its wine industry, and that surplus feeds the national rakija tradition.

The pomace and whole-grape rakijas made from Vranec and Smederevka are the everyday default, alongside a smaller but real plum tradition concentrated in the eastern and northern parts of the country, away from the wine regions.

Rakia Today

Žolta rakija — “yellow rakija,” oak-aged and amber — is the premium domestic category and the one most likely to be given as a gift. Commercial bottlings from Tikveš, Skovin and others reach export markets in modest quantity, generally clean and grape-forward around 40%.

Worth flagging separately: mastika, an anise-and-mastic spirit related to Greek ouzo and Bulgarian mastika, is constantly grouped with rakija in conversation but isn’t one — Strumica and Ohrid are its traditional centres, and Skopsko Mastika is the best-known brand.

Native Spirits

Grape-Based

• Lozova / Komova Rakija [A–B] — Grape rakija, made either from whole grapes (lozova) or from pomace (komova) — usually the marc of Vranec and Smederevka. Commercial bottlings from Tikveš, Skovin and others reach export markets in modest quantity.
• Žolta Rakija [B] — “Yellow rakija” — oak-aged grape rakija, amber and softer than the clear default. The premium domestic category, and the one most likely to be given as a gift.

Fruit-Based

• Slivova Rakija [B–C] — Plum rakija, much more important in the eastern and northern parts of the country than in the wine regions — softer and rounder than the Serbian style.

Also Found (Not Individually Paged)

• Kruškova, dunjeva, kajsieva (pear, quince, apricot) [C–D] — Small-producer and household categories.
• Home rakija [D] — Near-universal in rural areas; unusually for the region, the large wineries here make genuinely good pomace spirit simply because they start with good pomace.

Not rakia: Mastika — an anise-and-mastic spirit related to Greek ouzo and Bulgarian mastika, sweetened and drunk chilled. Strumica and Ohrid are the traditional centres; Skopsko Mastika is the best-known brand. Constantly grouped with rakija, but not part of the family. Full profile →

Specialty Spirits

North Macedonia’s own anise spirit, mastika, is widely considered the country’s national drink, alongside a competent but export-thin winery-brandy category.

Anise

• Mastika (North Macedonia) [A] — Anise-flavoured, and considered North Macedonia’s national drink — 45% ABV, fiery, made from a base of grapes, raisins, plums or figs. Turns white over ice and forms small crystals in the freezer; Strumica and Ohrid are the traditional centres, and Skopsko Mastika is the best-known brand, usually drunk with meze.

Brandy

• Grape Brandy (North Macedonia) [B] — Made by the large wineries — Tikveš, Skovin — from the same base as their rakija. Competent and domestic, without an established export identity.

Also Found (Not Individually Paged)

• Pelin / pelinkovac [C] — Wormwood-based bitters, popular as across the rest of the region. No distinctive national brand.

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