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Forbes, Robert, J. (1997). Short History of the Art of Distillation from the Beginnings Up to the Death of Cellier Blumenthal (hardcovered.). Brill Academic Publishers. ISBN 90-04-00617-6. {{ cite book}}: CS1 maint: multiple names: authors list ( link) Rakı or raki, ( / r ɑː ˈ k iː/, Turkish pronunciation: [ɾaˈkɯ] ⓘ) is an alcoholic drink made of twice-distilled grapes. [1] It is the national drink of Turkey. [2] [ bettersourceneeded] It is also popular in other Balkan countries as an apéritif as well as in Kazakhstan. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, arak and aguardiente. Raki is traditionally produced from raisin/grape spirit called suma that is distilled to a maximum of 94.55% abv. This spirit is not highly rectified spirit and unlike other flavoured spirits Raki producers consider that the suma has an important role to play in the flavour of Raki itself.
Tekirdag Turkish Raki Gold Series Grape Spirit, 70cl
Suma rakı, i.e. distilled rakı prior to the addition of aniseed, is generally produced from raisins but raki factories around established wine-producing areas like Tekirdağ, Nevşehir, and İzmir may also use fresh grapes for higher quality. Recently, yaş üzüm rakısı ("fresh-grape raki") has become more popular in Turkey. The maker of a recent brand, Efe Rakı, was the first company to produce raki exclusively of fresh grape suma, called Efe Yaş Üzüm Rakısı (Efe Fresh Grape Raki). Tekirdağ Altın Seri (Tekirdağ Golden Series) followed the trend and many others have been produced by other companies. In Crete, tsikoudia is a pomace brandy that is sometimes called rakı. It is used to make rakomelo, which is flavoured with honey and cinnamon. Rakomelo is served warm during winter months. Cretan Raki does not contain anise, so it is not to be confused with the Turkish version. Until the last decades of the 19th century, the production of raki was done exclusively "at home", ie there was no mass industrial production. Colorless alcoholic beverages had long been consumed throughout the Mediterranean, known by various names: tsipouro, raki, arak, grappa. These are distilled from the by-products of wine, exploiting the vineyard as much as possible. The alcohol percentage varies between 42% to %50, depending on where it is made and the label it bears. Nevertheless, the classical Yeni Raki, getting its taste from a mixture of 20 different grapes, is 45% alcoholic. Nicholas Danforth (2021). The Remaking of Republican Turkey Memory and Modernity since the Fall of the Ottoman Empire. Cambridge: Cambridge University Press. p.150. doi: 10.1017/9781108973779. ISBN 9781108973779. S2CID 242353821.A meyhane is a blend of a restaurant and a bar. There’s music, food, laughter, alcoholic drinks, and friends having a good time together. In the 1960s and 70s, only men would go. It’s only in the past 15 or so years that women have enjoyed meyhanes. In general, it used to be rare to see women drinking raki in public. Meyhanes are typically very simple venues (nothing fancy) and they usually serve a variety of sharing plates (called mezes in Turkish). On the more budget-friendly side, mezes are typically melon, feta cheese, and olives. On the more luxiourous end, a meyhane could also serve traditional cold vegetable Turkish dishes. Rakı is sold by the drink (kadeh), in small 17-cl glass pitchers, in half-bottles(35 cl) and full bottles(70 cl).
Tekirdağ Rakısı - Drink Rakı | Yeni Rakı Global Tekirdağ Rakısı - Drink Rakı | Yeni Rakı Global
The history of Turkish raki hasn’t been recorded very well throughout history, so it’s almost impossible to be certain of its timeline. To our knowledge, mentions of a similar drink first popped up in 5th century Roman Empire. In 1630, Ottoman explorer Evliya Celebi first recorded mentions of raki during his travels. It wasn’t until the end of the 19th century that production of raki started ramping up. Until this time, it was made entirely in small towns, taverns, and in people’s homes. The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change. When mixed with ice and/or water for drinking, it turns milky white. Because of its color and hefty alcoholic punch, Turks call it lion's milk (aslan sütü). It is produced by distilling suma obtained from carefully selected fresh grapes together with high-quality aniseeds in traditional rakı alembics. It has a smooth taste and a balanced anise aroma. Tekirdağ Rakısı is made from 100 % fresh grapes and has an alcohol content of 45%.If you are planning to prepare a “raki table” for dining at home, make sure to equip the table similar to what you have at a tavern (meyhane). Decide on the main course and prepare enough portions of it as most, you will already feel full with the mezes on the table.
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