Rakı

Raki, also known as rakı, is a cherished anise-flavored alcoholic beverage, often enjoyed as an apéritif in countries like Albania, Turkey, various Turkic nations, the Greek Islands, and across the Balkans. It frequently accompanies seafood or meze and shares similarities with other regional spirits such as pastis, ouzo, sambuca, arak, and aguardiente.

The name "raki" originates from the Turkish word "rakı" while the Arabic term "arak" translates to "distilled." During the Ottoman Empire, meyhanes (taverns) primarily served wine until the 19th century when raki began to gain popularity, particularly during the Tanzimat reform era. Modern raki production in Turkey advanced with Tekel, initially using grape-based distillation and later incorporating sugar-beet alcohol.

Traditionally, raki is made from grape spirit known as suma. This spirit is distilled, flavored with aniseed, then diluted and allowed to rest. In Turkey, raki is the national drink, often enjoyed with chilled water and typically accompanied by meze or during a social gathering known as rakı sofrası.

There are various types and brands of raki, including standard grape raki and fig raki, locally known as incir boğması. Some well-known brands include Yeni Rakı and Tekirdağ Rakısı. Depending on the production method, raki can be made from fresh grapes or raisins.

Raki festivals have become popular in places like Adana and Northern Cyprus, where people celebrate the drink with food and music. Beyond being a beverage, raki also finds its way into culinary recipes, such as rakomelo, a warm drink spiced with honey and cinnamon.