Rakiya

Rakiya (also spelled Rakia or Rakija) is a popular traditional spirit in the Balkans. It is commonly produced in homes and by small-scale producers.

History

The history of Rakiya dates back to the 14th century. The first known written evidence of Rakiya comes from Monastery of Hilandar on Mount Athos in Greece, where monks had been producing it since the 14th century.

Production

Rakiya is typically made from fermented fruits, the most common being plums, pears, apples, and grapes. The process involves the fermentation of the fruit, followed by distillation in a special type of still known as a alembic. The resulting spirit is then usually aged in wooden barrels.

Consumption

Rakiya is traditionally consumed in small glasses and is often accompanied by a variety of meze, small dishes of food meant to be eaten with alcohol. It is considered a symbol of hospitality in the Balkans and is often served to guests as a welcoming gesture.

Varieties

There are many varieties of Rakiya, depending on the fruit used for fermentation. Some of the most popular include:

• Slivovitz: Made from plums, this is the most common type of Rakiya in the Balkans.
• Kruskovac: Made from pears, it is popular in Croatia and Bosnia and Herzegovina.
• Lozovača: Made from grapes, it is common in Macedonia and Serbia.
• Travarica: A herbal Rakiya, it is often used for medicinal purposes.

Cultural significance

Rakiya holds a significant place in Balkan culture. It is not only a popular alcoholic beverage but also a symbol of hospitality, friendship, and respect. It is often used in traditional ceremonies and celebrations, such as weddings and christenings.