Rak?

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Raki or rak? (, , , Turkish pronunciation: [?a'k?]) is an unsweetened, occasionally (depending on area of production) anise-flavored, alcoholic drink that is popular in Albania and Greece (where it is distinctly different and comes as an unflavoured distillate, unlike its Turkish counterpart), Iran, Turkic countries, and in the Balkan countries as an apéritif. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, arak and aguardiente. In Turkey, it is considered a national drink.

Video Rak?

Etymology

The term raki entered English from Turkish rak?. The Arabic word arak (Arabic ??? [?araq]), means distilled, other variants being araka, araki, ariki.

Maps Rak?

History

In the Ottoman Empire, until the 19th century, meyhanes run by Rûm (Greeks) and Albanians would mainly serve wine along with meze, due to religious restrictions imposed by various sultans. Although there were many Muslims among meyhane attendants, the authorities could, at times, prosecute them. With the relatively liberal atmosphere of the Tanzimat period (1839-1876), meyhane attendance among Muslims rose considerably, and raki became a favorite among meyhane-goers. By the end of the century, raki took its current standard form and its consumption surpassed that of wine.

During this period, rak? was produced by distillation of grapes pomace (cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If anise was not added, it would take the name düz rak? ("straight rak?"), whereas rak? prepared with the addition of gum mastic was named sak?z rak?s? (gum rak?) or mastikha.

With the collapse of the Ottoman Empire and the establishment of the modern-day Republic of Turkey, grape-based rak? began to be distilled by the state-owned spirits monopoly Tekel, with the first factory production taking place in 1944 in Izmir. With increasing sugar beet production, Tekel also began to distill the alcohol from molasses, and a new brand of raki made from sugar-beet alcohol was introduced under the name Yeni Rak? ("New Rak?"). Molasses gave Yeni Rak? a distinctive bitter taste and helped increase the drink's popularity.

Today, with increased competition from the private sector, and the privatization of Tekel in 2004, several new brands and types of raki have emerged, each with its own distinct composition and production method, although the overall qualities of the drink have generally been kept consistent. These include Efe Rak?, Çilingir Rak?, Mercan Rak?, Fas?l Rak?, Burgaz Rak?, Ata Rak?, and Anadolu Rak?. Sar? Zeybek Rak?s?, another recent brand, is aged in oak casks, which gives it a distinctive golden color.

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Production

Rak? is traditionally produced by twice distilling grape pomace (or grape pomace that has been mixed with ethanol) in traditional copper alembics of 5000 liters, and flavoring it with aniseed.

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Serving and drinking

In Turkey, rak? is the national drink and is traditionally consumed with chilled water on the side or partly mixed with chilled water, according to personal preference. Rak? is rarely consumed without the addition of water. Ice cubes are often added. Dilution with water causes rak? to turn a milky-white color, similar to the louche of absinthe. This phenomenon has resulted in the drink being popularly referred to aslan sütü ("lion's milk"). Since aslan ("lion") is a Turkish colloquial metaphor for a strong, courageous man, this gives the term a meaning close to "the milk for the strong."

Rak? is commonly consumed alongside meze, a selection of hot and cold appetizers, as well as at a rak? sofras? ("rak? table"), either before a full dinner or instead of it. It is especially popular with seafood, together with fresh arugula, beyaz peynir and melon. It is an equally popular complement to various red meat dishes like kebabs, where it is sometimes served with a glass of ?algam.

The founder and first President of the Republic of Turkey, Mustafa Kemal Atatürk, was very fond of rak?, and his late-night rak? sofras? sessions were his favorite place to debate issues with his closest friends and advisors.

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Types and brands

Standard rak? is a grape product, though it may be produced from figs as well. Rak? produced from figs, particularly popular in the southern provinces of Turkey, is called incir bo?mas?, incir rak?s? ("fig rak?"), or in Arabic, tini. Tekel ceased producing fig rak? in 1947.

There are two methods of Turkish rak? production. One method uses raisins and other grapes. Yeni Rak? is produced from raisins and Tekirda? Rak?s? is produced from grapes. Fresh grape rak? is like ouzo but has a higher alcohol content.

Suma rak?, i.e. distilled rak? prior to the addition of aniseed, is generally produced from raisins but raki factories around established wine-producing areas like Tekirda?, Nev?ehir, and ?zmir may also use fresh grapes for higher quality. Recently, ya? üzüm rak?s? ("fresh-grape raki") has become more popular in Turkey. The maker of a recent brand, Efe Rak?, was the first company to produce raki exclusively of fresh grape suma, called Efe Ya? Üzüm Rak?s? (Efe Fresh Grape Raki). Tekirda? Alt?n Seri (Tekirda? Golden Series) followed the trend and many others have been produced by other companies.

The best-known and popular brands of rak?, however, remain Yeni Rak?, originally produced by Tekel, which transferred production rights to Mey Alkol upon the 2004 privatization of Tekel, and Tekirda? Rak?s? from the region of Tekirda?, which is famous for its characteristic flavor, believed to be due to the artesian waters of Çorlu used in its production. Yeni Rak? has an alcohol content of 45% and 1.5 grams of anise per liter; Tekirda? Rak?s? is 45% ABV and has 1.7 grams of anise per liter. There are also two top-quality brands called Kulüp Rak?s? and Alt?nba?, each with 50% ABV.

Dip rak?s? ("bottom rak?") is the rak? that remains in the bottom of the tanks during production. Bottom rak? is thought to best capture the dense aroma and flavor of the spirit, and is also called özel rak? ("special raki"). It is not generally available commercially; instead, rak? factories reserve it as a prestigious gift for large clients.

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Events

Anise-flavored Rak?, has been celebrated as a festival in Adana and Northern Cyprus since 2010. World Rak? Festival in Adana, emerged from a hundred-year tradition of enjoying Adana kebab, with liver, ?algam and rak?. The event turned into a nationwide popular street festival, street musicians playing drums and zurna, entertain visitors all night long at the second Saturday night of every December. North Cyprus Rak? Festival is a week long festival taking place in Girne, Lefko?a and Gazi Magosa.

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Other uses

Rakomelo, that is, cinnamon with other spices and honey brandy concoctions, and called "cinnamon liqueur" and made with rak? or tsipouro, are popular in parts of Greece. Rakomelo is one of many cinnamon-infused liquors on the market.

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See also

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References

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Bibliography

• Forbes, Robert, J.; Short History of the Art of Distillation from the Beginnings Up to the Death of Cellier Blumenthal; Brill Academic Publishers; ISBN 90-04-00617-6; hardcover, 1997

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External links

• Turkish national drink, Raki
• Turkish Raki Mezzes
• About Raki subculture in Turkey
• Turkish Raki Commercial
• Ottoman Food Map
• In Istanbul, raki and a bottomless pit of gluttony

Source of article : Wikipedia