YENI RAKI 700M TURKISH LIQUEUR

YENI RAKI 700M TURKISH LIQUEUR

Raki or rakı is a sweetened, often anise-flavoured, alcoholic drink that is popular in Albania, Turkic countries, Turkey, Greek Islands 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.

Raki is traditionally produced from raisin/grape spirit called suma that is distilled to a maximum of 94.55% abv, This spirit is not highly rectified spirit and unlike other flavored spirits Raki producers consider that the suma has an important role to play in the flavor of Raki itself.

The suma, or suma mixed with highly rectified spirit, is diluted with water re-distilled with aniseed and the spirit is collected at around 79-80% abv. The flavored distillate is diluted and sweetened and rested for minimum of 30 days prior to sale in order to allow the flavors to harmonize.

In Turkey, rakı is the national drink and is traditionally consumed with chilled water on the side or partly mixed with chilled water, according to personal preference. Rakı is rarely consumed without the addition of water. Ice cubes are often added. Dilution with water causes rakı to turn a milky-white colour, 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.”

Rakı is commonly consumed alongside meze, a selection of hot and cold appetizers, as well as at a rakı sofrası (“rakı 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 şalgam.

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

Aniseed-flavoured Rakı, has been celebrated as a festival in Adana and Northern Cyprus since 2010. World Rakı Festival in Adana, emerged from a hundred-year tradition of enjoying Adana kebab, with liver, şalgam and rakı. 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 Rakı Festival is a week long festival taking place in Girne, Lefkoşa and Gazi Magosa.