An anise spirit that turns milky with water, sipped slowly through a whole meze meal rather than drunk in shots. The state monopoly Tekel controlled production from the 1920s until its drinks arm was privatised in 2004.
Distilling is illegal without a licence, and pomace mash in particular yields methanol that only a correct cut removes.
What goes into it
- grape pomace, or dried grapes
- aniseed
- water
How it is made
Grape pomace or raisins are fermented and distilled into a base spirit called suma, which is then redistilled with aniseed in a copper pot still. The distillate is rested for a month or more and diluted to bottling strength. The clouding is anethole coming out of solution as the alcohol drops.
How long it takes: distilled, then rested a month or more before bottling
How it is eaten
One part raki to two of water, then ice, in a thin tall glass, across a long meze table.
History
Grape-pomace spirit flavoured with aniseed; the state monopoly Tekel controlled production from the 1920s until its drinks arm was privatised in 2004.
Frequently asked questions
What is Raki?
Raki is a wine & spirit from Turkey: anise spirit that turns milky with water; sipped slowly through a meze meal. Grape-pomace spirit flavoured with aniseed; the state monopoly Tekel controlled production from the 1920s until its drinks arm was privatised in 2004.
How is Raki made?
Grape pomace or raisins are fermented and distilled into a base spirit called suma, which is then redistilled with aniseed in a copper pot still. The distillate is rested for a month or more and diluted to bottling strength. The clouding is anethole coming out of solution as the alcohol drops. It takes distilled, then rested a month or more before bottling.
Can I make Raki at home?
No, and the atlas gives no method for it. Distilling is illegal without a licence, and pomace mash in particular yields methanol that only a correct cut removes.
What goes into Raki?
Grape pomace, or dried grapes, aniseed, water.
How is Raki eaten?
One part raki to two of water, then ice, in a thin tall glass, across a long meze table.
