Rakı is a typical Anatolian product and a distinct category
with production process specific to Turkey.
All elements accompanying and constituting rakı create what is
called microcosm, enabling rakı to prove its self-existence.
This demonstrates the strong ties of rakı with the Anatolian
Grapes, aniseed and distillation are where the journey of rakı
starts. Its taste and appearance, which turns into white when
mixed with water, are specific to rakı. It is the only alcoholic
beverage which has developed its own food culture.
Aniseed-based alcoholic beverages are produced in many countries
in the Mediterrenean basin. Rakı in Turkey, Ouzo in Greece,
Pastis in France, Sambuca in Italy has the geographical
indications registered. They are different in terms of
ingredients, production process and amount of sugar.
The main difference from other aniseed-flavor spirits is only
high-quality grapes and aniseed are used in distillation
process, there is no extracts or other herbs added to rakı like
in other aniseed spirits. Also, rakı is the one which contains
the least amount of sugar.
The essence of the 500-year tradition of rakı is grapes. The
first stage of rakı production is inclusion of the unfermented
grape juice, obtained from grapes, with yeast, resulting in
alcohol fermentation. The resultant mash is distilled, and
ethanol is obtained. This alcohol, used in rakı production, is
called as suma.
Aniseed (Pimpinella Anisum), an indispensable ingredient of
rakı, is one of the strong cultural, botanical and gastronomical
symbols of the Mediterranean. It gives a unique flavor to rakı
thanks to its original aroma. The harvest time of aniseed
(Pimpinella Anisum) is an annual plant that can rise up to 1-1.5
m in length and requires a lot of sun. The harvest period is
around July-August. After harvesting, the seed are seperated
dried and made ready for use.
Rakı is a distinct category with production process specific to
itself, in Turkey.
Rakı is produced with suma redistilled, either alone or mixed
with ethyl alcohol of agricultural origin with aniseed grown in
Turkey - Pimpinella Anisum - in traditional copper alembics
having a filling volume of 5.000 liters or smaller. Distillation
distinguishes rakı from other aniseed-flavored spirits, enabling
it to have its unique taste.
From transparent, rakı turns white when mixed with water.
First add rakı, then water slowly and continue by adding a
couple of ice cubes. Water that is added to rakı should be
limeless, soft, chlorine free and natural spring water, if
possible. For the ideal taste, glass, rakı and water should be
cooled to 8C-10C. Traditional drinking style is to add equal
amounts of water and rakı. It's important to consume slowly,
with mezzes in a warm and vibrant environment.
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