Turkish raki vodka: features, popular brands, consumption culture

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tourists vacationing in Turkey have repeatedly witnessed how the local people use a strange drink in restaurants and bars that looks like milk. Observant foreigners must have noticed that it is obtained by mixing two completely transparent liquids: water (table or soda) and special vodka - crayfish. This last drink will be the subject of our article. Why does Turkish vodka have the ability to turn white like milk when mixed with water? What is the history of the drink? And is it possible to use crayfish undiluted or as part of alcoholic cocktails? Do you want to bring a gastronomic souvenir from Turkey? From this article you will find out which brand of raki is preferable to purchase.

History

There is still heated debate about where Turkish vodka came from. The name of the Balkan brandy should not mislead you. Serbs and Bosnians were introduced to the drink after the Ottoman conquest. But the Greeks claim that their vodka - ouzo - has becomeprototype of the Turkish raki. But the etymology of the name of the product has Iraqi roots. It was there that they thought of subjecting grape pomace to distillation. Those who have ever seen a moonshine still know that distillate oozes drop by drop. This property gave the name to the drink: “arak” in Arabic means “sweat”. But the Turks claim that their national drink did not come to them from Iraq, but was born in their homeland. Allegedly, for real crayfish, the pulp of Razaki grapes is taken. He gave the name to vodka. For a long time in Muslim Turkey, raki was banned, like any alcohol. But this did not diminish the popular love for this drink. It was produced by Christians living in Turkey: Greeks, Bosnians. Kemal Atatürk, thanks to his authority as the leader of the nation, made raki a truly Turkish drink, because he loved it very much. Since then, not a single feast can do without anise vodka.

Production

We have already mentioned that the ancestor of the raki is the Iraqi Arak. This strong distillate is obtained by distillation of pulp - raw materials used in the production of wine. And in this, the old raki drink can be compared with the Italian grappa. After all, it is also made on grape pomace. But Turkish raki vodka began to differ from Italian vodka in the seventeenth century, when it began to be infused with anise root. A powerful smell serves as a "calling card" of crayfish. And the aroma of anise makes Turkish vodka related to Greek ouzo and French pastis. Industrially produced raki is distilled twice and then for at least one more monthaged in oak barrels. But in Turkey, homemade anise tincture is often made - not only from grapes, but also from dates, figs, and other fruits. Thus, the strength of the drink may differ from the 45-degree factory crayfish. The alcohol content can be either 40 or 55%.

Turkish raki vodka: characteristics

If you've never tried aniseed drinks or lollipops, you might not like the taste. Not only that: it can remind you of a pharmacy cough mixture. But do not immediately give up the use of raki. Turkish anise vodka instantly cheers you up. After all, the degree of the drink is quite high. But drinking it undiluted among the Turks is considered bad form. Pure raki burns the receptors of the tongue and has an overly rich aniseed smell. But mixing Turkish vodka with juices, and even more so with other alcohol, is also not recommended. In that case, what to do?

Turkish raki vodka: how to drink

The ritual of drinking this distillate developed in the nineteenth century. Raki is drunk in two ways. The first - the most common - is called "lion's milk". Vodka chilled to eight to ten degrees is poured into a special vessel for raki (similar to a “shot” cup with a thick bottom and high walls made of thin glass). The glass is filled halfway. Then pour the same amount of water - table or mineral. Turkish vodka immediately turns white and opaque, like milk. This happens becauseanise oil dissolved in alcohol is released in the form of a dispersed emulsion. Since the proportions of vodka and water are one to one, the strength of the drink is reduced to twenty-five degrees. But you should not abuse such a cocktail, otherwise it can turn from "lion" into "mad cow's milk".

The second way to consume raki is similar to the first. You take a sip of vodka and then another - ice water. On hot days, you can put a couple of ice cubes in a glass of "lion's milk". But not vice versa! If you pour raki into a glass with ice, the anise will crystallize and the drink will lose its aroma and taste.

Ritual

Turkish vodka is not drunk alone and without a snack. It must be accompanied by dishes. At least meze - melon slices, feta cheese, olives, cold cuts. They clink shots for crayfish with thick bottoms, while saying “shareaf”, which means “For your honor!” It is customary to drink the first glass in one gulp, and all subsequent ones - gradually, in small sips. Raki accompanies the whole feast - both snacks and hot dishes.

Top Turkish Vodka Brands

Until recently, raki production was a state monopoly. It was produced in Izmir under the brand name "TEKEL". But now there are other brands. A real national favorite, valued for its good quality and very affordable price, is Yeni Raki Turkish vodka. Also, TekirDag is considered a good and inexpensive drink. Like any vodka, crayfish also has a Premium classification. Alinbas is in the highest price segment.