Buzdovan is a story about passion, innovation and faith in domestic production, born from the desire of two enthusiasts to bring something authentic and unique to the Croatian market - craft cider Eng. cider, made exclusively from local apples. Tomislav and Dino, the founders of Buzdovan, managed to overcome numerous challenges they encountered during the project's launch, from modest financial resources to the fact that cider was an almost unknown product in Croatia. Their vision and persistence led them to create a brand that now offers high-quality ciders that stand out on the domestic and foreign markets.
Tomislav Veseljak (right) and Dino Mehulić (left)
Buzdovan stood out from other brands due to its deep connection with the Croatian agricultural sector. All cider is made from locally grown apples, and they pay special attention to old, almost forgotten varieties that they use in their premium Buna cider line. Using traditional wine techniques and organic cultivation methods, Buzdovan offers a drink that not only captivates with its taste, but also with a sustainable approach to production.
Rarely does a story captivate with sincerity and passion at first sight like the one about Buzdovan. In this short interview, discover what makes this brand special, how they overcame challenges and why every sip of their cider tells a story of domestic quality and dedication.
Can you share some of the challenges you faced starting Mace and how you overcame them?
T : As with any start-up project, the funds were modest and craft cider was then a complete unknown in the Republic of Croatia. It is still a demanding task to educate consumers about the fact that Buzdovan is different and honest in contrast to the mass production of cider that we encounter.
What makes Buzdovan cider unique compared to other brands on the market?
T: We are often associated with the craft brewing sector and we are grateful to craft beer consumers who have given us great support from the beginning, regardless of the fact that cider is apple wine and not beer. The wine world and the public still do not realize that apples alone, as well as in combination with other fruits, can produce a complex drink, very worthy of attention, such as our line of Buna cider. Kudos to our fellow craft brewers, with whom we are on friendly terms like the guys from Pulfer pivovara, but if we are going to differentiate craft production to the end, we have the opportunity to market exclusively Croatian raw material (apple), while the brewers import malt and hops.
Can you walk us through the process of making your craft cider, from apple selection to bottling?
D: Apples for Buzdovan are exclusively from our OPGs, which are purchased by larger business entities from whom we eventually buy for our ciders, while apples for Buna are more difficult to obtain because it is a product of a different sensibility. It is about cider of old varieties of apples, which are practically non-existent, and in the last three years we have made contacts from Lika via Zagorje to Slavonia and in addition planted our own orchard which should come into fruit in a few years. The production process is identical to that of wine, except for one thing - we carbonize Buzdovan, which is the only similarity with beer. Buna is another story...
Tomislav and Dino choose apple varieties based on the analysis of apple juice over the years, and in the process of producing their cider, they use traditional wine production techniques. Consistency and quality in each batch of cider is ensured by knowledge, and they leave nothing to chance and do not throw products out of operation on a "bluff".
What different types or flavors of cider does Muzdovan offer? Do you have any signature ciders?
T: We currently offer 4 flavors of Muzdovan and 1 style of Buna, and they are different from the competition on our market because they are really fermented apples.
Mace cider
How do you come up with new flavors or recipes for cider? What inspires you for these creations?
T: Our production is closely related to the agricultural sector and we are sometimes limited because of this in creating new flavors. For example, last year we did not produce a single liter of Buna cider because the old apple varieties were simply not on the market. Due to their complexity, the old varieties are the most rewarding for experimentation, while Buzdovan has a moment, which might appeal to a slightly wider audience, and we are very careful about releasing new styles. We are present in retail stores with a limited number of flavors, but we plan to release another flavor next spring.
Are there any limited or seasonal ciders produced by Buzdovan? What makes them special?
D: Buna cider from old Croatian apple varieties. Spontaneous fermentation on wild yeasts with apples of organic origin makes it special, and this year Buna won a silver medal in the sweet natural cider category at the prestigious international natural cider competition held in Madeira, Portugal.
Buna cider
How do you decide which new products to bring to market?
D: We follow what is happening in foreign markets, we listen to our own, of course, but sometimes we just listen to our intuition. In all three cases, it is about hours of calculation, because we have no right to make frequent mistakes, given that the apple harvest is once a year...
Who are the key members of the Buzdovan team and what roles do they play in the cider making process?
D: There are only two of us, but we hope that there will be more of us next year, because it is becoming more and more difficult to do all aspects of business with quality. In general, there is no pronounced hierarchy because there are only two of us, so we complement each other in everything except one important thing. Tomislav is an oenologist/technologist, while I deal more with sales and 'papers' and orchards.
Tomislav Veseljak
Dino Mehulić
How do you encourage creativity and innovation within your team when it comes to developing new ciders?
T: At some point it becomes a game, albeit a serious one because it is about existence, but the origin of everything is fruit and its fermentation, and we hereby announce that in 2025 we will release new creations in the form of co-fermentation of apples with other fruits...
What core values or principles guide Buzdovan as a company?
T: An honest product that we ourselves want to consume, promoting Croatian apples, especially old varieties, and a holistic approach to agriculture.
How important is sustainability in your production process and what steps do you take to reduce your impact on the environment?
T: What we contribute to and are proud of is that we use minimal intervention in our orchard, cultivation based on organic principles without herbicides and pesticides with minimal use of internal combustion machines.
They connect with their customers through activities and communication on social networks and in this way collect feedback about their products. When it comes to the popularity of their products, it is constantly increasing from year to year and the response is getting better.
Do you offer tours, tastings or events where customers can learn more about the cider making process?
T: Our cellar door is always open to our current and future consumers/fans.
How do you educate consumers about the art of making cider and what makes Buzdovan special?
D: We are currently documenting certain segments of production through social networks and we are always willing to respond to inquiries and the like, but we have not had the opportunity (except for a few articles for the general public) to educate a wider audience. In 2025, we are planning more significant marketing activities that, in addition to the promotion of the product itself, will be partly focused on consumer education.
How do you see the development of the craft cider industry in the coming years and how does Buzdovan position itself in this context?
D: We are proud to be pioneers on the Croatian scene and we will always remain so because this is our calling in life. We certainly wish for more craft producers, it would be nice to hold a craft cider festival in Croatia one day...
What trends in the beverage industry excite you the most and how do they affect the development of your products?
T: We are most excited about the natural cider and wine scene, to which we belong with Buna cider, and we do not rule out that we will not release natural wine. In addition, we monitor what is happening on the market of fruit spirits, especially apples, and we plan to release something in the foreseeable future. We are also interested in the production of aged wines, which is also planned...
How does Buzdovan differ in a competitive market?
T: In Croatia, we currently have no competition apart from the mass market, and the first and most important difference is that 'we ferment real fruit'.
Have you faced challenges in marketing craft products and how did you solve them?
D: Until now, as crazy as it may sound, Buzdovan functioned practically without any marketing activities, but since the summer of this year, we got a partner from the world of media, and we will have the opportunity to deal more successfully with the challenges that marketing brings.
What are Buzdovan's goals for the future? Are there any upcoming projects or expansions you can share with us?
T: We are increasing the capacity of Buzdovan by 30%, and the goal is to bring craft cider closer to a wider audience, and in this way we invite people to visit the shelves in Kaufland, Interspar hypermarkets and Metro and try our cider if they haven't already.
Are you exploring new flavors, collaborations or product lines that customers can look forward to?
D: We are constantly researching and in 2025 our customers can look forward to new flavors of both Buzdovan and Buna, and we are launching our first wine label. As for apple distillate and aged vinegar, it is in the development phase.
How do you plan to continue to innovate and grow while staying true to your craft and values?
D: We don't see how and why a significant increase in production could prevent us from continuing to be as honest as our product in what we do and produce. Craft cider production, at least as we envisioned and eventually launched, in which the organic orchard is the origin of our ambitions and values, is and will be a true and honest indicator of what we strive for as producers.
What legacy do you hope Buzdovan will leave in the world of craft cider?
T: The world of craft cider is dominated by producers who have 'cider' apples available, and we hope that through our Buna apple cider line, in the years ahead, we will put our old apple varieties on the cider map of the world, which can compete with the best cider varieties from England or France …
With the continued support of craft beer lovers and an ever-growing consumer base, Buzdovan proudly positions itself as a pioneer on the Croatian cider scene. We hope that in this article you have learned more about their production process, unique techniques, development of new flavors, challenges they have faced and the vision they have for the future. Each bottle of Buzdovan carries a story of honesty, quality and love for local, Croatian apples.
It was a great honor to interview these exceptional people and we wish them every success in the future.
For more information, visit their Instagram profile.
Pictures: Buzdovan, Robert Kasić, Ana Kovačić
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