Vinjak

The spirit is produced by wine distillation, resulting in a 67–70 % alcohol-by-volume (abv) concentration.

It is then aged several months to several years, depending on quality range, in oak casks of 500 litres each.

Before bottling, it is mixed with distilled water, to obtain the 40% abv beverage.

[3] ("Very Special Old Pale") or XO[4] ("Extra Old"), depending on how long it was aged.

[5] Badel 1862 boasts the first brandy, later named Vinjak, produced in Croatia: Glembay 15 y.o.