AbstractGas‐chromatographic analysis, extraction and titration methods were used to determine the volatile components of 17 home‐made natural plum brandy samples as well as 14 samples of industrially‐produced plum brandy. The plum used for the production of Yugoslav plum brandies is Prunus domestica L.Eighteen alcohols, 23 esters and 21 organic acids were determined qualitatively and quantitatively. Eight aldehydes and nine ketones were only qualitatively determined.Apart from other components, the plum brandies analysed contained approximately 0.30 to 4.39 g of methanol/1; 0.40 g of 1‐propanol/1; 0.19 g of 2‐methyl‐1‐propanol/1; 0.05 g of 1‐butanol/1; 0.10 g of 2‐methyl‐1‐butanol/1; and 0.28 g of 3‐methyl‐1‐butanol/1. The plum brandies also contained approximately 0.50 g of ethyl acetate/1 and about 0.03 g of acetaldehyde/1. The concentration of the free carboxylic acids present was about 1.50 g/1. Acetic acid constituted about 90% v/v of the total acid concentration.