Pletvarski Distillery: Kavadarci Contact: 071 394 307
Small boutique wineries and individuals who produce wine and rakija are the new challenge for tourism in Macedonia, especially considering the fact that more and more people traveling prefer to be guests of those where human relationships and close contact with the host will allow them to experience the story in the right way.
This is one of the main reasons that motivates us to continue telling such unique stories from local heroes who do small things of great significance in the development of tourism in Macedonia.
Today, we will tell you another story from Lazar Pletvarski. The man who, over the years, has been part of the wine production in California, New Zealand, and Bulgaria, and today has his own rakija distillery in Kavadarci.
Regarding the "Pletvarski" distillery, Lazar says that it is a revival of the tradition of previous generations who produced rakija.
This family business started in 2017 with the main motive to produce something that was not on the market. He recalls the beginnings, which evolved from classic rakija tastings with close friends into a family business. The comments Lazar received from his close friends were the key moments that motivated him to open the "Pletvarski Distillery" and produce rakija in his unique way.
Currently, Lazar is not thinking about increasing the quantity of rakija production but aims to improve the quality of the rakija. His focus is on expanding the vineyards and growing a larger area of Riesling or Rkatsiteli.
In the Tikveš region, there is not a single resident without vineyards. This tradition is part of the Pletvarski family. His father cultivated vineyards when he was young, and viticulture, winemaking, barrels, and stills have been part of the family for four generations.
"When people who don't know me ask how long I've been involved with wine and rakija, I tell them I've been into it since I was a baby—surely some uncle or grandfather secretly smeared my mouth with wine... but no hard feelings, it's the tradition, so I explain that’s why I became a winemaker," Lazar shares.
He started his education in Bulgaria at the "University of Food in Plovdiv" and completed his master's degree at the "Agricultural Institute in Skopje" under Professor Goran Milanov. He continued his education in various wineries and distilleries. He worked on three continents and particularly enjoyed the harvests in California, New Zealand, and Bulgaria. This work experience allowed him to participate in the production of millions of liters of wine and rakija, yet without leaving his own mark on the products.
Today, Lazar produces about 2,500 bottles annually, and he says that his friends warn him that it’s a small production and that he should consider expanding. However, when it comes to expansion, Lazar says that a fundamental rule in building a distillery is the fact that in the first ten years of existence, one cannot expect income, as earnings are reinvested back into the business. He says his business is well-established and will grow on its own, slowly and organically. Rakija production is difficult and can only be done by someone with passion. Lazar says that the greatest reward is the smile of a guest after the first sip of good rakija.
Currently, the three-year-old rakija is on sale, which he says is a product that wine lovers can afford. In the future, he will also produce liqueurs, for which there is significant interest. The barrels are already full, and in three years, he will be able to launch this product on the market, which he says will delight the senses of people with the highest criteria and refined tastes.
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