The word "Slivovitz" is derived from Slavic words for plum. A Serbian meal usually starts or ends with plum products. The unique taste of Slivovitz comes from the plum seeds. When pressed, the seeds release amygdalin, which tastes of almonds. When sipped, the brandy's fiery start mellows, leading to a smooth clean finish.

Traditionally, Bistra Slivovitz is sipped neat, just like a cognac or any other fine brandy. It is mature enough to be drinkable with ease, particularly when it is slightly chilled.