Rakı

Rakı is a traditional alcoholic beverage predominantly consumed in Turkey, Balkans, and Azerbaijan. It is often referred to as the national drink of Turkey. Rakı is a sweetened, often anise-flavoured, alcoholic drink that is popular in the Middle East, Central Asia, and Eastern Europe. The drink is served with water and ice, and it is consumed alongside meze, a selection of small dishes that are served to accompany alcoholic drinks as a course or as appetizers before the main dish.

History

The history of Rakı dates back to the 14th century. It was first produced by distilling grape pomace in Alembic stills. The name Rakı is derived from the Arabic word 'araq', which means 'sweat'. The drink was popularized in the Ottoman Empire during the 19th century and has since become a significant part of Turkish culture and cuisine.

Production

Rakı is traditionally produced by twice distilling grape pomace in traditional copper alembics and flavoring it with anise. The distillate is then mixed with a sugar-based solution and aged in oak barrels before bottling. The high proof of the distillate and the addition of anise give Rakı its characteristic strong flavor and high alcohol content, typically around 40-45%.

Consumption

Rakı is traditionally consumed chilled, often diluted with water and served with a side of meze. When water is added to Rakı, it turns milky white, a phenomenon known as the 'lion's milk'. This is due to the oil of anise, which is soluble in alcohol but not in water, causing it to precipitate when water is added.

Cultural Significance

Rakı holds a prominent place in Turkish culture. It is often associated with a particular style of dining, known as 'Rakı sofrası' or 'Rakı table', which involves a leisurely meal accompanied by several glasses of Rakı. This tradition is a significant part of social gatherings and celebrations in Turkey.

See Also

• Ouzo
• Arak (drink)
• Sambuca
• Absinthe

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