Name for a spirit from Turkey and Albania. It is made from fermented, dried grapes and is distilled twice. 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 beverage and is considered the national 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 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.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden