Rakı, Türk Rakısı or Turkish Raki (/rɑːˈkiː/, Turkish pronunciation: [ɾaˈkɯ] ) is an alcoholic beverage made of twice-distilled grape pomace and flavored with aniseed.[1] It is the national drink of Turkey.[1][2] It is popular in Turkic countries, Caucasian countries, Balkan countries, and Mediterranean countries as an apéritif. It is often served with seafood or meze. It is comparable to Balkan Rakia and several other anise-flavored liqueurs such as pastis, ouzo, sambuca, arak and aguardiente. The alcoholic content of raki must be at least 40% according to Turkish standard.[3] The largest producer of raki is Diageo; Yeni Rakı is the largest brand.[4]
 | |
| Type | Spirit |
|---|---|
| Country of origin | Turkey |
| Introduced | Before 1630 |
| Alcohol by volume | 40–50% |
| Proof (US) | 80–100 |
| Colour | Transparent (milky white when mixed with water) |
| Ingredients | Grape pomace, Aniseed (flavouring) |
| Related products | Arak, absinthe, ouzo, pastis, sambuca |
In Crete, tsikoudia is a pomace brandy that is sometimes called rakı. It is used to make rakomelo, which is flavoured with honey and cinnamon. Rakomelo is served warm during winter months. Cretan raki does not contain anise, so it is not to be confused with the Turkish version.
Etymology
editThe term raki entered English from Turkish rakı.[5] The Arabic word arak (Arabic: عرق [ʕaraq]), means "distilled", other variants being araka, araki, ariki.[6] The Teleuts, who are a Turkic ethnic group living in Siberia, use the term arakı for wine and other alcoholic drinks.[7] In Ancient Greek the grape was called ῥάξ (Greek pronunciation: [raks]).[8]
History
editWhere or when raki was first produced is unknown. It is first mentioned by the Ottoman explorer Evliya Çelebi during his travels in 1630. In his Book of Travels he reports that ancient people produced their own raki in small towns.[9]
Until the last decades of the 19th century, the production of raki was done exclusively "at home", ie there was no mass industrial production. Colorless alcoholic beverages had long been consumed throughout the Mediterranean, known by various names: tsipouro, raki, arak, grappa. These are distilled from the by-products of wine, exploiting the vineyard as much as possible.
In the Ottoman Empire, until the 19th century, meyhanes run by Rûm (Greeks) and Albanians[10] would mainly serve wine along with meze, due to religious restrictions imposed by various sultans.
During this period, rakı was produced by distillation of grapes pomace (cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If aniseed was not added, it would take the name düz rakı ('straight rakı'), whereas rakı prepared with the addition of gum mastic was named sakız rakısı ('gum rakı') or mastikha (Greek: μαστίχη).
Some people state that the alcoholic beverage of Raki was made from figs and other fruits that tasted like grapes in eastern Anatolia. This alternative recipe in raki and raki culture was made due to certain economic challenges.
With the collapse of the Ottoman Empire and the establishment of the modern-day Republic of Turkey, grape-based rakı began to be distilled by the state-owned spirits monopoly Tekel, with the first factory production taking place in 1944 in Izmir. With increasing sugar beet production, Tekel also began to distill the alcohol from molasses, and a new brand of raki made from sugar-beet alcohol was introduced under the name Yeni Rakı ('new rakı'). Molasses gave Yeni Rakı a distinctive bitter taste and helped increase the drink's popularity.
Today, with increased competition from the private sector, and the privatization of Tekel in 2004, several new brands and types of raki have emerged, each with its own distinct composition and production method, although the overall qualities of the drink have generally been kept consistent. These include Efe Rakı, Çilingir Rakı, Mercan Rakı, Fasıl Rakı, Burgaz Rakı, Ata Rakı, and Anadolu Rakı. Sarı Zeybek Rakısı, another recent brand, is aged in oak casks, which gives it a distinctive golden colour.
Production
editRaki is traditionally produced from raisin/grape spirit called suma that is distilled to a maximum of 94.55% abv. This spirit is not highly rectified spirit and unlike other flavoured spirits Raki producers consider that the suma has an important role to play in the flavour of Raki itself.
The suma, or suma mixed with highly rectified spirit, is diluted with water re-distilled with aniseed and the spirit is collected at around 79-80% abv. The flavoured distillate is diluted and sweetened and rested for minimum of 30 days prior to sale in order to allow the flavours to harmonize.
Serving and drinking
edit
In Turkey, rakı is the national drink and is traditionally consumed with chilled water on the side or partly mixed with chilled water, according to personal preference. Rakı is rarely consumed without the addition of water. Ice cubes are often added. Dilution with water causes rakı to turn a milky-white colour, similar to the louche of absinthe. This phenomenon has resulted in the drink being popularly referred to aslan sütü ('lion's milk').[11] Since aslan ('lion') is a Turkish colloquial metaphor for a strong, courageous person, this gives the term a meaning close to 'the milk for the strong'.
Rakı is commonly consumed alongside meze, a selection of hot and cold appetizers, as well as at a rakı sofrası ('rakı table'), either before a full dinner or instead of it. It is especially popular with grilled or oven-cooked seafood, olive oil dishes (particularly red beans with tomato sauce), traditional Turkish delicacies (such as lakerda and midye dolma), together with fresh arugula, beyaz peynir and melon. It is also a popular complement to various red meat dishes like kebabs, where it is sometimes served with a glass of şalgam.
The founder and first President of the Republic of Turkey, Mustafa Kemal Atatürk, was very fond of rakı, drinking up to a half-litre daily, and his late-night rakı sofrası sessions were his favourite place to debate issues with his closest friends and advisors.[12][13][14]
Types and brands
edit
Standard rakı is a grape product, though it may be produced from figs as well. Rakı produced from figs, particularly popular in the southern provinces of Turkey, is called incir boğması, incir rakısı ("fig rakı"), or in Arabic, tini. Tekel ceased producing fig rakı in 1947.[citation needed]
There are two methods of Turkish rakı production. One method uses raisins and other grapes. Yeni Rakı is produced from raisins and Tekirdağ Rakısı is produced from grapes. Fresh grape rakı is like ouzo but has a higher alcohol content.
Suma rakı, i.e. distilled rakı prior to the addition of aniseed, is generally produced from raisins but raki factories around established wine-producing areas like Tekirdağ, Nevşehir, and İzmir may also use fresh grapes for higher quality. Recently, yaş üzüm rakısı ("fresh-grape raki") has become more popular in Turkey. The maker of a recent brand, Efe Rakı, was the first company to produce raki exclusively of fresh grape suma, called Efe Yaş Üzüm Rakısı (Efe Fresh Grape Raki). Tekirdağ Altın Seri (Tekirdağ Golden Series) followed the trend and many others have been produced by other companies.
The best-known and popular brands of rakı, however, remain Yeni Rakı, originally produced by Tekel, which transferred production rights to Mey Alkol upon the 2004 privatization of Tekel, and Tekirdağ Rakısı from the region of Tekirdağ, which is famous for its characteristic flavour, believed to be due to the artesian waters of Çorlu used in its production. Yeni Rakı has an alcohol content of 45% and 1.5 grams of aniseed per liter; Tekirdağ Rakısı is 45% ABV and has 1.7 grams of aniseed per liter. There are also two top-quality brands called Kulüp Rakısı and Altınbaş, each with 50% ABV. The former one was the favorite of the Iraqi regent Abdul Ilah.[15]
Dip rakısı ("bottom rakı") is the rakı that remains in the bottom of the tanks during production. Bottom rakı is thought to best capture the dense aroma and flavour of the spirit, and is also called özel rakı ("special raki"). It is not generally available commercially; instead, rakı factories reserve it as a prestigious gift for large clients.
Events
editAniseed-flavoured Rakı, has been celebrated as a festival in Adana and Northern Cyprus since 2010. World Rakı Festival in Adana, emerged from a hundred-year tradition of enjoying Adana kebab, with liver, şalgam and rakı. The event turned into a nationwide popular street festival, street musicians playing drums and zurna, entertain visitors all night long at the second Saturday night of every December.[16]
Other uses
editIn Crete tsikoudia is a pomace brandy that is sometimes called rakı but made from grapes. It is used to make rakomelo, which is flavored with honey and cinnamon and is served warm during winter months.[17]
See also
edit
- Culture of Turkey
- Turkish cuisine
- Anise-flavored liqueurs
- Arak, a similar drink from the Levant and Iraq
- Ouzo, Greek aniseed flavoured drink
- Ouzo effect, the science behind the milky appearance
- Pastis, French anise-flavoured spirit
- Rakia, a fruit brandy popular in the Balkans
- Sambuca, an Italian aniseed flavoured drink
- Tsipouro, Greek distilled drink
- Vodka, a Polish-Russian clear distilled drink
- Zivania, the ouzo/tsipouro of Cyprus
References
edit- ^ a b "How to drink raki: A crash course in Turkey's signature drink". CNN. 29 December 2015.
- ^ "Turkish National Drinks". Istanbul.com.
- ^ "Raki in 12 Points". Diageo.
- ^ "Turkey's Leading Rakı Brand Yeni Rakı Makes its Mark on Europe's Largest Music Festival" (Press release). PR Newswire. 19 August 2013.
- ^ "Raki Definition and Usage Examples". Dictionary.com.
- ^ "Arak". Difford's Guide.
- ^ L.T Ryumina Sirkaseva, N.A Kucigaseva (2000). Teleut Agzi Sozlugu. Ankara: TDK Yayinlari.
- ^ "Η σούμα, το κρασί, το ούζο: Πως πήραν το όνομα τους 14 δημοφιλή ποτά" [Suma, wine, ouzo: How 14 popular drinks got their names] (in Greek). 27 October 2016.
- ^ Gostin, Alina-Ioana; Bogueva, Diana; Kakurinov, Vladimir, eds. (2021). Nutritional and Health Aspects of Food in the Balkans. Academic Press. p. 268. ISBN 9780128207864.
- ^ Naroditskaya, Inna; Austern, Linda Phyllis (2006). Music of the Sirens. Indiana University Press. p. 290.
- ^ "Get Cooking, Fine Living Fans!". Cooking Channel. Archived from the original on 12 September 2009.
- ^ Gábor, Ágoston; Masters, Bruce Alan (2008). Encyclopedia of the Ottoman Empire. Facts On File. p. 60. ISBN 978-0-8160-6259-1.
- ^ Lewis, Geoffrey L. (1999). The Turkish language reform: a catastrophic success. Oxford University Press. p. 42. ISBN 0-19-823856-8.
- ^ Kenyon, Peter (7 June 2013). "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules". NPR.
- ^ Danforth, Nicholas (2021). The Remaking of Republican Turkey Memory and Modernity since the Fall of the Ottoman Empire. Cambridge: Cambridge University Press. p. 150. doi:10.1017/9781108973779. ISBN 9781108973779. S2CID 242353821.
- ^ "Rakıcılar bir kez daha "Dünya Rakı Günü"nde buluşuyor" [Raki makers meet once again on "World Raki Day"]. CNN (in Turkish). 27 November 2014.
- ^ "Crete: Everything you need to know about Raki or Tsikousia". Louis Hotels.
External links
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- Forbes, Robert J. (1997). Short History of the Art of Distillation from the Beginnings Up to the Death of Cellier Blumenthal (hardcover ed.). Brill Academic Publishers. ISBN 90-04-00617-6.
- Yeni Raki Commercial
- In Istanbul, raki and a bottomless pit of gluttony Archived 14 October 2014 at the Wayback Machine