Raki may not be well known to those who don’t consider themselves “adventurous” drinkers, but if you’ve ever traveled through certain parts of Europe, you may have come across this exotic type of.
What is Raki?
According to the Turkish Cultural Foundation, raki is an drink that is popular in Turkey and the Baltic region, primarily as an aperitif. It is made by distilling a mash of grape remains, known as grape pomace, twice. This alcohol is made from either raisins or fresh , although varieties that are made with fresh grapes are considered to be of a higher quality and are often higher in alcohol content. After distilling, the drink is flavored with aniseed, giving it a strong licorice taste. On average, it has an ABV of around 37-45%.
How to Drink Raki?
How to Make?
To make this alcohol at home, you will need to use a copper alembic still.
- Step 1: Soak two pounds of overnight. Blend into a mash, and then put in the fermenter.
- Step 2: Add ¼ teaspoon of and 1 tablespoon of acid blend.
- Step 3: Dissolve two pounds of sugar in boiling water, then pour this over the raisin mash.
- Step 4: When the mixture cools, add a ½ teaspoon of pectic enzyme and yeast.
- Step 5: until the mixture is dry.
- Step 6: Distill with 100g of aniseed. Dilute when ready to drink.
Raki vs. Ouzo
- Flavor: Both this alcohol and ouzo are flavored with anise, which gives them both a strong flavor.
- Color: Both raki and ouzo turn white when water is added, which is why they are often equated or mistaken for one another, as per a paper published by Prof. Dr. R Ertan Anli.
- Origin: Raki is originally from Turkey and ouzo is Greek.
- ABV: Raki typically has a much higher ABV than ouzo. Ouzo usually has a lower ABV of approximately 25-35%.