Slivovitz a/k/a plum brandy is most often made in places like Yugoslavia, Poland, Hungary and Israel. I’ve seen it range in colors from crystal clear, to having a slight greenish color, to being almost amber.
While “plum brandy” might sound like something your Great Aunt Tessie might drag out of the closet, dust off, and sip to “break up a chest cold,” I assure that Slivovitz is some serious shit. At 100+proof, the stuff is like rocket fuel. I’ve seen some pretty tough drinkers get flattened by Slivovitz.
In fact, many years ago, I found myself in a toe-to-toe friendly debate with a recently discharged swabbie, who fashioned himself quite the drinker. He said that there was no way that a “military intelligence puke” (that would be me) could keep up with him. Being damned near as young as he was, and being just about as stupid, I accepted his challenge and asked the good brother if he had ever tried Slivovitz, as I just happened to have a new bottle handy.
He responded, “No, but if it’s booze, let’s go.” At that moment, I knew that his fate was sealed.
About 45 minutes (and the better part of the bottle) later, I was bleary-eyed, but Popeye was out in the back yard fertilizing the bushes with the contents of his stomach, just before he passed out on the grass.
The poor bastard had no idea what he was getting into.
Like I said, Slivovitz is some serious shit.