Raki

Raki (Turkish: rakı) is a spirit with a high alcohol content flavored with anise fruit. It is well known in Turkey and is consumed with water added, which turns it cloudy white and gives it a milky appearance.

Raki belongs to a group of related spirits found in Mediterranean regions: ouzo (Greece), arak (Middle East and Arab countries), pastis (France), and sambuca (Italy). All of them share the anise flavor and have the characteristic of turning cloudy when water is added.

Production

The common type begins with spoiled grapes or grape refuse left over from wine production. The base material is fermented, then distilled twice or more. In the final stage, anise fruit is added, which gives the spirit its distinctive flavor. The alcohol content typically reaches forty percent or higher.

Drinking and cloudiness

When water is added, the anise oils that do not mix with water create tiny droplets that scatter light. Because of this, the drink becomes cloudy and white. Local names are used to describe this color. It is usually served in a tall, narrow glass, sometimes with cold water and occasionally with ice.

Table culture

Raki is usually not drunk alone; it is accompanied by small dishes called meze—such as white cheese, olives, fresh fish, and vegetables prepared with olive oil. The drink is part of a social gathering that lasts for hours, where food and conversation are shared.