Clear grape brandy distilled at home after the autumn harvest. Kosovar households run copper stills each autumn, and the raki is poured for guests, at weddings and at funerals alike.
Distilling without a licence is a criminal offence across the EU, and pomace mash in particular yields methanol that only a correct cut removes.
What goes into it
- grape pomace, or whole grapes
- water
How it is made
The pomace left after pressing, or whole crushed grapes, is left to ferment in a barrel for two to four weeks, then distilled in a copper pot still — usually twice, with the head and tail of the run set aside. The spirit rests in glass demijohns for months before it is drunk.
How long it takes: weeks to ferment, then months resting
How it is eaten
In small glasses with meze, offered to every guest on arrival.
History
Kosovar households distil grape pomace in copper stills each autumn; raki is poured for guests, weddings and funerals alike.
Frequently asked questions
What is Raki rrushi?
Raki rrushi is a wine & spirit from Kosovo: clear grape brandy distilled at home after the autumn harvest. Kosovar households distil grape pomace in copper stills each autumn; raki is poured for guests, weddings and funerals alike.
How is Raki rrushi made?
The pomace left after pressing, or whole crushed grapes, is left to ferment in a barrel for two to four weeks, then distilled in a copper pot still — usually twice, with the head and tail of the run set aside. The spirit rests in glass demijohns for months before it is drunk. It takes weeks to ferment, then months resting.
Can I make Raki rrushi at home?
No, and the atlas gives no method for it. Distilling without a licence is a criminal offence across the EU, and pomace mash in particular yields methanol that only a correct cut removes.
What goes into Raki rrushi?
Grape pomace, or whole grapes, water.
How is Raki rrushi eaten?
In small glasses with meze, offered to every guest on arrival.
