Plum is considered one of the most consumed fruit species in the world, which includes fresh consumption and processing. Some old traditional varieties, such as 'Bistrica', have been preserved in Croatia, and their suitability for consumption and processing is being explored. The trend of a plum brandy production, which is on the list of strong alcoholic beverages originating from Croatia, is in growth and popularity of cultivation traditional plum varieties is in growth. The aim of the study was to investigate the quality of 3 traditional plum varieties for the quality fruit brandy production, namely 'Bistrica', 'Bijela sitna' and 'Jajara'. Each plum variety was processed and fermented separately. After alcoholic fermentation, single distillation of fruit wine was carried out on an alembic device, and chemical analyzes were carried out to determine the suitability of these varieties for the distillates production. Distillates of all 3 varieties were of appropriate chemical composition. On average, alcohol they contained was about 45% vol. The methanol concentration of all distillates was within the permissible limits for plum brandy and averaged 980,9 mg/L a.a. Total esters (1364,26 mg/L a.a.) and total acids (415,18 mg/L a.a.) were also determined. Significantly varying concentrations of fusel oils were found between the samples. After research, it was concluded that all 3 plum varieties are suitable for obtaining high quality brandy.