There is written evidence of brandy production in Serbia dating back to 1354. Only learned people knew about distillation processes at the time.

It is known that rulers from the Nemanjić dynasty and their closest relatives were the first Serbs who tasted pomace brandy, grape brandy and herb brandy, but they were only used for medicinal purposes at the time.

The plum was brought to the Balkans from Asia Minor by Alexander the Great. Serbs continued to cultivate it, and during the Turkish rule, it suppressed viticulture. With the Ottoman Empire, fruit species such as peaches, apricots, medlars and oranges arrived in our region and copper cauldrons began to be used.

In the second half of the 16th century, there was a big increase in brandy production in Serbia, since fruit growing also developed at the time, making the production of brandy more significant. Since then, Serbia has become one of the countries that is most dedicated to this drink, and for the first time, brandy became more popular than wine, which is the reason for this drink thriving in subsequent years.

Brandy quickly became a favorite Serbian drink and began to be drunk with style. It is recorded that at the new home of the Metropolitan bishop in Belgrade, brandy was served from "cylindrical" glasses.