Rakia

Rakia,rakija,rakiya,rachiuorrakı(/ˈrɑːkiə,ˈræ-,rəˈkiːə/), is the collective term for fruit spirits (orfruit brandy) popular in theBalkans. The alcohol content of rakia is normally 40%ABV, but home-produced rakia can be stronger (typically 50–80%).
Fruit spirits are known by similar names in many languages of the Balkans:Bulgarian:ракия,romanized:rakia;Serbo-Croatian:rakija/ракија;Albanian:rakia;Greek:ρακή,romanized:raki;Macedonian:ракија,romanized:rakija;Turkish:rakı(/ɾakɯ/);Romanian:rachie/rachiu.
Rakia is produced from fermented and distilled fruits, typicallyplumsand grapes, but alsoapricots,pears,cherriesorraspberries.Other fruits less commonly used arepeaches,apples,figs,blackberries, andquince. Common flavours arešljivovicaandțuică, produced fromplums,kaysieva/kajsija, produced fromapricots, orgrozdova/lozovain Bulgaria,raki rrushiin Albania and Kosovo,lozovača/komovicain Croatia, North Macedonia, Montenegro, Serbia, Bosnia and Herzegovina all produced from grapes.These are akin to thepomace brandycalledzivaniain Cyprus.
In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums (and sometimes out ofmulberry,thanë (carnelian cherry), or walnuts) in colder climate areas.
Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation.
Normally, rakia is colorless, unlessherbsor other ingredients are added. Some types of rakia are kept in wooden barrels (oakor mulberry) for extra aroma and a golden color.
It is traditionally drunk from special small glasses which hold from 30 to 50 millilitres (1 or 2 fluid ounces).
Greekouzo(from grape) andtsipouro(from pomace), Turkishrakı(from sun-dried grapes) andarakin Lebanon and Levant region differ from rakia as they are redistilled with herbs (commonlyanise). Some tsipouro in Greece is made without anise in the same manner as pomace rakia (or pomace brandy)."Boğma rakı" in Turkey is the common name of the domestic raki which is made from fruits such as grapes, dates, figs, mulberries, or plums. It is essentially similar to rakia in the Balkans.
Raki (Albaniandefinite form:rakia) (a type of rakia) is a traditional drink inAlbania.Until the 19th century,meyhaneswould servewineormeze.Rakia is deeply connected to the Albanian tradition and as such it is produced everywhere in Albania and Kosovo, sometimes professionally and sometimes in an artisanal way.Skraparis a region of Albania known for the production of rakia. Skrapar spirit is typically found in festive ceremonies as a popular alcoholic beverage. Grapes are grown in pergolas that are arranged in tall trees such as oaks and plums. Overall, the Skrapar area produces a strong spirit with an alcohol content of up to 45%. The most famous villages for the production of rakia are Zaberzan, Muzhakë, Rog, and Vendreshë. After the grapes are harvested, they are pressed and collected in wooden barrels. Today, plastic barrels are used. The crushed grape at this stage is called bërsi, and it is left for 25 days, almost a month which is also the right time for fermentation. Proper grape fermentation is also understood by a strong characteristic odor. When this fermentation is achieved, the shoots are ready to produce spirit. The grape shoots are then boiled in tinned and sealed copper pots; the wood used must be oak wood which produces a lot of heat needed to turn the shoots into steam. These vapors then pass through copper pipes which pass through a cold container from where the opposite process is achieved, that of distillation, i.e. the return to liquid state of the vapors. A small nape is placed at the bottom of the tube from which the spirit flows into a glass or plastic container. The spirit is then stored in small glass bottles.Rakia is produced in a similar way in Kosovo, where it is usually served with meze.Rahovecis the best-known producer of rakia in the country and there is an annual festival dedicated to rakia.
Rakija (Cyrillic: Ракија) is very popular and widespread in Bosnia and Herzegovina, just like in its neighboring countries. A major contributing factor to the production of rakija in Bosnia and Herzegovina is the diversity and availability of fruit in the valley of the river Drina and the untouched and very often wild nature in the mountains.
The traditional old craft of producing rakija has managed to survive long throughout time and it is still widely practiced. The production of homemade rakija for private use is the most popular.
Bulgaria cites an old piece of pottery from the 14th century in which the wordrakiya(Bulgarian:ракия) is inscribed. The inscription on it reads: “I have celebrated with rakija.”The country has taken measures to declare the drink as a national drink in theEuropean Unionto allow lower excise duty domestically but has yet yielded no concrete results.During an archaeological study, Bulgarian archaeologists discovered an 11th-century fragment of a distillation vessel used for the production of rakiya. Due to the age of the fragment, contradicting the idea that rakiya production only began in the 16th century, some historians believe this indicates that rakiya did originally come fromBulgaria.The EU recognizes 12 brands of Bulgarian rakiya through the Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) marks, which protect the name of products from a specific region that follow a traditional production process.
Rakija is the most popularspiritinCroatia.Travarica (herbal rakija) is usually served at the beginning of the meal, together with dried figs. The Croatian Adriatic coast is known for a great variety of herbal rakija, some typical for only one island or group of islands.The islandHvaris famous for rakija with the addition ofMyrtus(mrtina—bitter and dark brown). Southern islands, such asKorčula, and the city ofDubrovnikare famous for rakija withanise(aniseta), and in centralDalmatiathe most popular rakija is rakija with walnuts (orahovica). It's usually homemade, and served with dry cookies or dried figs. In the summer, it's very typical to see huge glass jars of rakija with nuts steeping in the liquid on every balcony, because the process requires the exposure of orahovica to the sun. In the northern Adriatic—mainlyIstria—rakija is typically made ofhoney(medica) ormistletoe(biska). Biska, which is yellow-brown and sweet, is a typical liquor of Istria. In the interior of the country a spirit calledšljivovica(shlivovitza) is made from plums, and one called viljamovka (viliam-ovka) is made fromWilliams pears.
Croatia has EU Protected Geographical Indication of 6 rakija products (Zadarski maraschino, Hrvatska travarica, Hrvatski pelinkovac, Hrvatska stara šljivovica, Slavonska šljivovica and Hrvatska loza).
InGreece, the most popular traditional Cretan spirit is known astsikoudia(Greek:τσικουδιά). On the mainland, a similar spirit calledtsipouro(Greek:τσίπουρο) is prevalent. Both tsikoudia and tsipouro are informally referred to asrakidue to the Ottoman-era nomenclature whenrakiwas a generic term describing distilled liquors, a term which informally remains in use today.
Cretan tsikoudia is apomace brandymade by single distilling grapes after most of their juice has been extracted to produce wine and having left them to ferment in barrels. Special permits are given from late October until the end of November to produce tsikoudia at home in Cretan villages. Unlike tsipouro, tsikoudia is not twice distilled and does not contain anise. It is commonly served cold as anapéritifwith seafood andmeze, usually referred to asrakomezedes, or as a complimentary digestif withspoon sweetsor fruit after a meal.
Tsikoudia is an integral element of the island’s culture, identified by many as "the national drink ofCrete" and linked to hospitality.
When offered, one should never deny a glass of it.Rakomelo(Greek:ρακόμελο) is also a popular spirit made by combining tsikoudia withhoney(Greek:μέλι) and several spices, such as cinnamon, cardamom, or other regional herbs.
Rakija (Macedonian:Ракија) is one of the most popular spirits inNorth Macedonia, with the most common types are yellow and white grape rakija.Tikveswinery makes the most famous rakija which is made inKavadarci. A lot of people in North Macedonia make homemade white rakija with natural process from grape distillate and addanisewhich gives sweetness. In industrial production, the percentage of alcohol in rakija is between 40 and 45 percent, but in domestic production, this percentage can be more than 60.
InRomaniaandMoldova, the related wordrachiuorrachieis used to refer to a similar alcoholic beverage as these neighboring countries, often a strong fruit-based spirit, usually from grapes. However, the more commonly used terms for similar popular beverages arețuicăandpalincă; țuică in particular is prepared only from plums. Additionally, the regional termvinars(literally "burnt-wine") in Romania, anddivinin Moldova, can refer tobrandyin general as well.
Rakija (Serbian Cyrillic:Ракија) is one of the most popular alcoholic drinks inSerbia.It is the national drink of Serbia.According to Dragan Đurić, President of the Association of Producers of Natural Spirits, the EU protects the names of beverages by allowing the prefixSerbian.In Serbia there are 10,000 private producers of rakija. Two thousand are on the official register and only about a hundred cellars produce high-quality spirit.The most popular rakijas in Serbia are: "sljivovica"-it is made from plum, apricot rakija and pear rakija. Belgrade is the site of a Rakija museum.A 14th century Serbian source is the earliest confirmation of Rakija-making.
Raki orrakı(/rɑːˈkiː/,/rɑːˈkuː/,/rɑːˈkɜːr/,Turkish pronunciation:[ɾaˈkɯ]) is an unsweetened, occasionally (depending on area of production)anise-flavoured, alcoholicdrinkconsidered to be a national drink inTurkey.It is popular inIran, Turkic countries, and in theBalkancountries as anapéritif. It is often served withseafoodormeze. It is comparable to several otheralcoholic beveragesavailable around theMediterraneanand theMiddle East, such aspastis,ouzo,sambuca,arakandaguardiente.
InBulgaria, rakiya is generally served with salads, such asshopska salad, pickled vegetables (turshiya), which form the first course of the meal. Muskatova rakiya is made fromMuscatgrapes, while the preparation method of dzhibrova rakiya is the same as for Italiangrappa.
InNorth Macedoniait often served with pristine mountain sheep cheese, variety of salads such asshopska saladcabbage salad, yogurt and cucumber salad, root salads, olives dipped in olive oil, as well as yellow cheesekashkavaland less commonly with pork roast or dried pork meats.
In summer, rakiya is usually served ice cold, while in winter it's served "cooked" (Bulgarian:греяна(greyana), Serbian:кувана / kuvanaorгрејана / grejana, Croatian:kuhana, rakiya (also calledŠumadijateain Serbia). Rakiya is heated and sweetened with honey or sugar, with addedspices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar tomulled wine, as weaker brands of rakiya are used (or stronger ones diluted with water).
Althoughwineis the essential part of theEucharistrite in theEastern OrthodoxandRoman Catholicchurches in the region, rakia has found uses in certain religious and related rituals across the Balkans.
At the end of the Orthodox Christianburialservice, at the exit from the cemetery, visitors are offered a piece ofsoda bread(pogača) and a glass of rakia.When drinking "for the soul" of the deceased, one spills some rakia on the ground, saying "May God receive this for her/him", before drinking the rest.
Duringweddingceremonies, thegroom's father goes around all tables and offers a glass of rakia to all guests, sharing atoastfor the happiness of the newlyweds. In general, in the Balkans, rakia is offered to guests in one's home as a welcoming gesture.
It is also used as a sacramental element by theBektashi Order,andAleviJemceremonies, where it is not considered alcoholic and is referred to as "dem".
There are many kinds of rakia, depending on the fruit it is produced from: