Turkey's traditional alcohol is raki, also known as Lion's Milk. This iconic drink holds a special place in the hearts and glasses of Turks, as it is deeply ingrained in their culture and heritage. As an expert sommelier and brewer, I can attest to the unique qualities and rich history of raki.
Raki is a spirit that is made from twice-distilled grapes and flavored with aniseed. The production process involves fermenting grapes to create a base alcohol, which is then distilled twice to increase its potency. During the second distillation, aniseed is added to infuse the spirit with its distinct flavor and aroma. The result is a clear, strong liquor with a subtle sweetness and a pronounced licorice-like taste.
One of the most fascinating aspects of raki is its nickname, Lion's Milk. This name is derived from the milky appearance that occurs when water is added to the spirit. When raki is diluted with water, it turns a cloudy white, resembling the color of milk. This transformation adds to the allure and mystique of the drink, making it a sensory experience as well as a delightful indulgence.
Raki is more than just a beverage in Turkey; it is a symbol of friendship, togetherness, and conviviality. It is often enjoyed in the company of friends and family, especially during social gatherings and celebrations. The act of sharing a glass of raki is seen as a bonding experience, fostering camaraderie and creating lasting memories.
I have had the pleasure of witnessing the love and passion that Turks have for raki firsthand. During my visits to Turkey, I have been invited to join locals in their homes for a traditional raki drinking session known as “rakı sofrası.” This elaborate affair involves a table set with an array of mezes (appetizers), from olives and cheese to grilled meats and seafood. The raki is poured generously, and the evening unfolds with laughter, lively conversation, and heartfelt toasts.
Raki is also an integral part of Turkish cuisine. It is often enjoyed alongside a variety of traditional dishes, such as grilled kebabs, meze platters, and hearty stews. The aniseed flavor of raki complements the rich and diverse flavors of Turkish cuisine, enhancing the overall dining experience.
In recent years, raki has gained international recognition and appreciation. It has become a sought-after spirit among connoisseurs and enthusiasts who appreciate its unique characteristics and cultural significance. As a sommelier, I have had the pleasure of introducing raki to curious drinkers who are eager to explore new flavors and traditions.
To fully appreciate the nuances of raki, it is important to serve it in the traditional manner. A special glass called a “balık” or “fish” glass is used, which is narrow at the bottom and wider at the top. This shape allows the aromas to concentrate, enhancing the drinking experience. Raki is typically enjoyed by pouring a small amount into the glass and then adding cold water. The ratio of water to raki can vary depending on personal preference, ranging from a 1:1 ratio to diluting it up to three parts water. The addition of water not only transforms the color but also softens the intensity of the spirit, making it more palatable.
Raki is more than just a drink in Turkey; it is a cherished symbol of tradition, camaraderie, and celebration. Its unique production process, distinctive flavor profile, and cultural significance make it a truly remarkable and beloved national beverage. Whether enjoyed during a rakı sofrası or paired with delicious Turkish cuisine, raki has the power to bring people together and create lasting memories.