Rakı is a traditional Turkish alcoholic beverage made from grapes and anise. It has a rich history closely tied to the culture and social life of Turkey. It is often referred to as the "Turkish national alcoholic drink." Its consumption involves adding water, which gives the drink its characteristic milky white color.
Rakı: Turkish National Alcoholic Drink
Origin and History of Rakı
Rakı originates from the Ottoman Empire, where the production and consumption of distilled beverages spread through the influence of the Mediterranean and the Middle East. Its production dates back to the 17th century. Over time, it became an integral part of Turkish culture, especially during the Tanzimat reform period in the 19th century, when it began to be produced on a larger scale.
The word "rakı" likely derives from the Arabic term "araq," which refers to distilled beverages. This term is also used in other countries for similar types of alcohol.
Typical Ingredients and Production of Rakı
Rakı is made by distilling grapes (or sometimes dried raisins) that are left to ferment. Anise is then added, which gives the drink its distinctive flavor. The production process involves several stages:
- Fermentation - grapes or raisins are left to ferment to create the basic alcoholic mixture.
- First distillation - the fermented mixture is distilled to produce the base spirit.
- Adding anise - anise seeds are added to the distilled spirit.
- Second distillation - the mixture is distilled again to achieve a purer and smoother taste.
- Aging - rakı is left to rest in stainless steel or oak barrels.
Rakı Göbek
During the distillation process of rakı, the term "göbek" (Turkish for "belly") refers to the middle part of the distillate. This part is considered the highest quality because it contains the purest alcohol and the most balanced flavor components. At the beginning of the distillation (the "head") and at the end (the "tail"), less desirable substances or flavors may appear, so these parts are separated. However, göbek is always part of the final product and significantly influences its quality.
Göbek is considered the best part of the distillate. I personally tasted a small bottle of göbek rakı from the Efe brand during my April trip to Turkey. In a specialty shop in Konya, a 35 cl bottle cost 760 TRY (18 EUR).
How Rakı Is Consumed
Rakı is traditionally served in narrow glasses, often with the addition of water or ice cubes. When mixed with water, a chemical reaction occurs, causing the anise oils to create a milky white color. This way of serving is known in Turkey as "aslan sütü" (lion's milk).
Why Grapes Are Used for Rakı Instead of Wine
In Turkish culture, rakı historically takes precedence over wine, primarily for religious and cultural reasons. The Ottoman Empire was predominantly Muslim, and while alcohol was not prohibited for all residents, rakı was considered a more acceptable alcoholic beverage than wine.
Additionally, the production of rakı allows the use of lower-quality grapes or raisins that would not be suitable for winemaking or culinary purposes. This maximizes the utilization of agricultural crops.
Similar Drinks in Other Countries
Rakı has many counterparts worldwide, all sharing a common base - a distilled spirit flavored with anise:
- Ouzo (Greece) - a Greek anise-flavored drink consumed similarly to rakı, often with water.
- Arak (Middle East) - popular in countries like Lebanon, Syria, or Iraq.
- Pastis (France) - the French equivalent, which includes other herbs like licorice in addition to anise.
- Sambuca (Italy) - an Italian liqueur sweeter than rakı, often served with coffee beans.
- Mastika (Balkans) - a Balkan spirit flavored with resin or anise, especially popular in Bulgaria and North Macedonia.
I personally prefer wine over hard liquor, but anise-flavored spirits are among my favorites.
Cheers and drink responsibly!
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