Turkey’s favourite alcoholic drink is the rocket fuel known as Raki and often dubbed ‘the lions punch’ (aslan sütü) because of its strong alcohol content. Such is its popularity that Turks drink around 60 million litres a year. It is quaffed at mealtimes and as a stand alone drink and many Turkish homes distill their own blend of Raki, which is best described as a clear brandy similar to Greek ouzo, Bulgarian Mastika and French pastis.
A Little History
During the reign of the Ottoman Turks in the Middle Ages, wine was the beverage of choice served with most meals. It was a risky business serving alcohol in a Muslim country and many meyhanes (bar-restaurants) risked prosecution from the Sharia Muslim authorities. During the 19th century the Ottoman Empire began a series of liberal reforms and more and more Muslims began to visit the meyhanes. Raki gained popularity with the new and growing clientele and by the end of the century it surpassed wine as the leading alcoholic beverage. When the Republic of Turkey was founded the state owned distiller Tekel (whose name translates as Monopoly) began to brew Raki made from grapes. The company progressed into a new brands of Raki made from molasses, a by-product from the country’s increased production of sugar beet. The new brand was marketed as Yeni Rakı, which means ‘New Rakı’. The brand became very popular because the molasses had given the new brand of Raki a distinct bitter taste, which appealed to the Turkish palate.
Raki Production
Raki is believed to have originated in the days of the Ottoman Empire when it was made from the remains of the grapes left over from the production of local wines. When there was not enough of this grape pomace, distillers would add alcohol imported from Europe. Some distillers added aniseed to the lethal brew but if this was left out of the equation the Raki was called Striaght Raki or düz rakı in Turkish. Some Raki, particularly that from the island of Tenedos was made with leaves from the mastic tree ad was called Gum Raki or sakız rakısı or mastika.Today’s Raki is made from fermented fruit, in particular grapes and raisins or if you are in southern Turkey, figs and then distilled twice in traditional copper stills. The result is a clear unsweetened aperitif, which sometimes has a pungent aniseed flavour. More recently a company known as Efe Rakı started to produce a fresh grape Raki called Efe Yaş Üzüm Rakısı and this brand became the national favourite. Since then many other companies have tried to imitate this brand. One interesting variety of Raki, which is generally not sold to the public but bottled and gifted by the distillers, is known as Dip rakısı or Bottom Raki. It is made from the spirit that remains at the bottom of the tanks and many Raki connoisseurs believe that it provides the best example of a good Raki’s intense fragrance and taste.
Popular Brands
The state monopoly Tekel used to be the sole producer of this hardened spirit however privatisation in 2004 has brought many more competitors to the market to compete with Tekel’s Yeni Raki, Tekirdag and Altindag brands although these two brands still remain at the top of every Raki buiyers list. Two other popular brands are Kulüp Rakısı and Altınbaş both of which contain 50% alcohol. Other competing brands are Efe Rakı, Çilingir Rakı, Mercan Rakı, Fasıl Rakı, Burgaz Rakı, Ata Rakı, and Anadolu Rakı. Sarı Zeybek Rakısı, a newcomer to the Raki market. In the rush to grab a slice of the Raki market, bootleggers began to produce their own illegal brew and in 2005 several people became sick and some died from drinking Sahte Raki (fake Raki).
The Punch f the Lion
This is certainly not a drink for the faint hearted; most Raki is quite potent with an alcohol content of 45%. Many people dilute it with water or mix it with ice, which turns it into a milky white colour. It should be served with a separate but complementary beverage and for the novice Raki drinker it is best to choose a glass of cold water. For more hardened drinkers a glass of Salgam (turnip juice) and a kebab will suffice. To avoid a painful Raki hangover choose a glass of the yoghurt drink Ayran as an accompaniment. Raki etiquette dictates that you fill a clear, straight, narrow glass with a third of Raki then dilute it with water or ice. When people start drinking Raki an array of Mezes usually appear on the table with the salty white sheeps milk cheese known as beyaz peynir and the delicious sweet yellow melon, kavun being the most essential accompaniments. Each toast is raised with the word Serefinize, meaning, ‘in your honour!’
Serefinize!
