The processing of plums in a home environment to obtain brandy involves specific skills, usually employed by male members of the household, while other family members take part in harvesting plums and preparations for distilling. The process involves several stages, such as harvesting fruit, collecting and transporting fruit to brewing vessels, processing fruit and the fermentation of the fruit juice (džibra), distillation of the fermented fruit brew, re-distillation of raw mild brandy and slow aging, in oak barrels. The distillation process is typically accompanied with the gathering of male family members, friends and neighbours. Brandy is a beverage that is served both daily and on special occasions: during collective festivities, various types of receptions, business meetings, and it is also a mandatory element of the ritual of the annual and life cycles. Brandy drinking is accompanied with toasts expressing the best wishes for health.
The production of šljivovica is especially developed in households and distilleries in western and central Serbia, i.e. the municipalities of Arilje, Bajina Bašta, Valjevo, Kosjerić, Požega, Uzice, Čajetina, Čačak, Kraljevo, Kragujevac, Osečina, Rekovac, Petrovac na Mlavi, Leposavic, Prijepolje, Blace, Brus, Aranđelovac.
The element is practised throughout Serbia’ territory and is recognized as communities’ local identity trait in western, central, and eastern Serbia. Knowledge and skills relating to šljivovica preparation are used and transmitted within families and local communities.