Good rakija, just like good whiskey, requires a significant investment of time to produce. Aging for 15 or more years is necessary to produce a high-quality rakija, which is why only a few distillers in Serbia are able to produce good rakija. When made at home, the quality of rakija can be inconsistent. Additionally, many home distillers face the problem of producing rakija that is excessively strong, which is not in line with its intended strength. Rakija is not supposed to be stronger than whiskey.