Raki is an unsweetened strong alcoholic drink common in Turkey, Albania, Iran and Greece, considered the national Turkish spirit. In fact, this is a regional variety of anise, that is, a grape distillate with the addition of anise. Raki is most often served as an aperitif, it goes well with seafood or meze – small cold appetizers. The strength of the drink reaches 45-50% vol.
Etymology. The word “raki” comes from the Arabic arak (“arak”) and means “distillate” or “essence”. Not surprisingly, many alcoholic drinks share the same root, including rakia. Another meaning of this word is “evaporation”, perhaps the term refers to the process of distillation.
History
Until the 1870th century, in the Muslim Ottoman Empire, distillates did not enjoy popular love, wine remained the main alcoholic beverage (and even addiction to wine was condemned by the authorities and could cause a lot of problems to a person). Only after the liberalization of the XNUMXs did raki come to the fore. The drink was obtained by distilling mash from grape pomace left after the production of wine. Then the distillate was infused with anise or gum (frozen juice of tree bark) – in the latter case, the drink was called sakiz rakisi or mastikha. If alcohol was bottled without spices, it was called duz raki (“pure” raki).
In modern Turkey, the production of grape raki has long remained the monopoly of the state enterprise Tekel (“Tekel”), the first portion of the drink appeared in 1944 in the city of Izmir. Today, the production of raki is carried out mainly by private companies, including Tekel, which was privatized in 2004. New brands and types have appeared, such as Efe, Cilingir, Mercan, Burgaz, Taris, Mey, Elda, etc. Some producers age the distillate in oak barrels, giving it a distinct golden hue.
Manufacture
The traditional raki production process includes the following steps:
- Distillation of grape mash in copper alambika (sometimes with the addition of ethyl alcohol).
- Infusion of strong alcohol on anise.
- Re-distillation.
This is the required base, however, depending on the brand, raki may also contain additional flavors and/or be aged in barrels.
Attention! Moonshine brewing is widespread in Turkey. The official raki can be too expensive due to high excise taxes, so the markets come across “singed” varieties made in a handicraft way. The quality of such drinks leaves much to be desired, and in some cases they are harmful to health, so it is better to buy crayfish in stores, and not from hands.
Types of crayfish
The classic raki is made from grapes (cake, raisins or fresh berries), but there is also a fig variation more popular in the southern regions of Turkey (called incir rakisi).
Types of grape crayfish:
- Yeni Raki – made by double distillation, the most popular, “traditional” type, has a strong anise flavor.
- Yas uzum rakisi – fresh grapes are taken as the basis.
- Dip rakisi is the drink left in the still after the distillation of anise tincture. It is considered the most fragrant and delicious, rarely goes on sale, more often, the management of enterprises gives this crayfish to the most respected customers.
- Black raki is triple distilled and then aged in oak barrels for another six months.
How to drink raki
In Turkey, crayfish are diluted in a ratio of 1:2 or 1:3 (two or three parts of water to one part of alcohol), and also washed down with cold water. Interestingly, due to the high concentration of essential oils, when diluted, the crayfish becomes cloudy and acquires a milky white hue, so the informal name “lion’s milk” is often found.
Crayfish can be served both before a hearty dinner and after it, while small cold and hot appetizers, seafood, fish, fresh arugula, white cheese, and melon are put on the table along with a drink. Raki also goes well with meat dishes, such as kebabs. The drink is served in narrow tall kadeh glasses.
Turks drink raki in close circles and at large feasts to celebrate a significant day and mitigate the bitterness of loss. Locals believe that the effect of raki depends on the mood: sometimes a person gets drunk after a couple of shots, and sometimes remains lucid even after a whole bottle, only comes to a slightly more cheerful mood.
