Brandy from Turkey and Albania made from fermented, dried grapes. It goes through a double distillation. The second time, aniseed is sometimes added for flavouring, but this is not obligatory. In Turkey, it is the most popular and widely consumed alcoholic drink. Raki is traditionally diluted with water and, like Greek ouzo, the aniseed gives it a white, milky colour (louche effect). It is enjoyed as an indispensable aperitif, especially with starters (mezeler). The wine and spirits multinational Mey Içki Sanayi with its brand "Yeni Raki" (see under Tekel) has by far the largest share of production. Similar spirits (also from other fruits) from other countries are often called arrack or Rakia. See also under Spirits.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden