Anise oil can dissolve in alcohol, but it is insoluble in water.Otherwise, one or two glasses will not do any harm but good for the spirit of many. Since it is consumed with lots of meze plates on “Raki sofrasi”, those mezes might add on extra calories in the end. A single (40 ml) is 105 calories, and an 80 ml (double) glass of Raki is equal to 3 glasses of wine or 5 slices of bread, which is around 170 calories.Nevertheless, the classical Yeni Raki, getting its taste from a mixture of 20 different grapes, is 45% alcoholic. The alcohol percentage varies between 42% to %50, depending on where it is made and the label it bears.Still, the main difference is the volume of alcohol, where Raki is twice stronger than Ouzo. Turkish Raki differs from Greek Ouzo for carrying less aniseed type the distillation process for both is similar.During this process, red copper distillers are used (usually with a capacity of 5000 liters) where it is then separated into 3 different sections as top, belly, and bottom (referring to the layers of the distiller).Īfter the aging process, it is bottled, labeled, and then distributed all around the country to bring celebration, happiness, and great conversations that will help you slow down, watch and appreciate life. The first distillation is made with suma mixed with 80% ethyl alcohol, followed by anise during the second distillation. Raki is made of dried and fresh grape spirit flavored with aniseeds after a second or third distillation, the addition of sugar, and then finally, aging is done in oak barrels, which takes around 2 to 6 months. While most of these nostalgic taverns don’t exist in Izmir anymore, there are still some of them that you can enjoy a session with delicious olive oil dishes, cheese, and fresh fish. The old barrels of this family brand emblem had a lion, and the locals in Izmir call Raki the “Lion’s Milk” since those days. One of the most beautiful places to drink this lion milk was a tavern at Bornova Street in Izmir run by the Anastapoulos brothers. It is admitted by the majority of the world that Raki was invented within the borders of the Ottoman Empire. “Arika”: a traditional drink of the nomadic Turks in Central Asia that is distilled from mares milk also is an alcoholic beverage that was the most similar to the Raki.įinally, according to some researchers, “arak” means “water sweat drop or distilled,” and the name was originated from this term. Some believe that since it was produced by the Turkmen Turks living in Iraq and distributed to the neighboring countries, the name was derived from “Iraqi: came from Iraq.” This one is not supported by most experts as there was no government named Iraq when the definition “Arak” was already used in 16th-century during the Ottoman era. The Name and The History of RakiĪlso known as the “lion’s milk” today, the definition Raki (pronunciation: ra-kee) was originated from a Middle Eastern definition of “Araki” or “Ariki,” which was called “Arak” during the Ottoman era.Īs the word “Razzaki” sounds similar to “Raki” and its being a Turkish drink, the name might originate from the grape type. Read on to learn more about the culture and etiquette of Turkey’s national drink. While beer consumption increased to 57% in recent years, this spirit of sharing remains still a serious ritual and maybe, making it even more valuable over time, as it is not something you can drink with anyone and anytime. Sipped slowly, with best friends or family, and after the sunset… Meet Turkish Raki, also known as the “Lion’s Milk” -unofficial, but by heart, the national drink of Turkey- is a centuries-old alcoholic beverage that has its own unique etiquettes and culture.
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