Article has somewhat of a Serbian slant.
Raki seems to be mostly done with grapes rather than plums in the southern part of the Balkans. I am not convinced that Rakija is the most common form. Most of it is made cheaply and not particularly enjoyable.
The Rakija I had in Serbia reminded of the plum eau-de-vie my grandfather used to illegally make when I was a kid in France. It’s definitely better but it’s probably too strong to ever be massively popular.