Rakia

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A traditional bottle of slivovitz, plum rakia

Croatian Sljivovica and Slovenian Slivovka, two different names for the same drink, a plum rakia

Rakia or rakija (Bulgarian: ракия, Croatian, Slovenian and Bosnian: rakija, Albanian: raki, Macedonian and Serbian: ракија or rakija, Romanian: rachiu) is hard liquor similar to brandy and vodka, made by distillation of fermented fruits, popular throughout the Balkans. Its alcohol content is normally 40%, but home-produced rakia can be stronger, typically 50 to 60%. Prepečenica is double-distilled rakia, with alcohol content sometimes exceeding 60%. Skorosmyrtnitsa (literally "fast death") is a popular name for cheap low-quality rakia.

Rakia is considered to be the national drink among some of the South Slavic peoples: in Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, Republic of Macedonia and Serbia. Its most common form, slivovitz, is produced from plums. Other commonly-used fruits are grapes (the most common in Bulgaria, Montenegro and Macedonia), peaches, apricots, apples, figs, and quinces. Plum and grape rakia is sometimes mixed after distillation with other ingredients, such as herbs, honey, sour cherries and walnuts.

There are many kinds of rakia, depending on the fruit it is produced from:

↑ Kom or džibra is the fruity grape mash that remains after winemaking. It contains up to 5.5 litres of pure alcohol per 100 kg, and at least 40% dry matter.
↑ Not to be confused with mead, which is made solely of honey.

Normally, rakia is colorless, unless herbs or other additives are added. Some types of rakia are kept in wooden barrels (oak or mulberry) for extra aroma and a golden colour.

It is supposed to be drunk from special small glasses which hold from 0.3 to 0.5 dl.

A popular myth is that one can tell the strength of rakia by size of the ring of bubbles (venac) which forms when the bottle is well shaken. This is also mistakenly used as a measure of the quality of the liquor.

In Bulgaria and Macedonia, rakia is generally served with shopska salad, milk salad, pickled vegetables (turshiya) or other salads, forming the first course of the meal. Muskatova rakiya is made from Muscat grapes, while the preparation method of dzhibrova rakiya is the same as for Italian Grappa. Another type of serving is "greyana" rakia, which is heated and sweetened with honey or sugar.

[edit] Ritual use

Although wine is the essential part of the Eucharistic rites in the Eastern Orthodox and Roman Catholic churches in the region, rakia has found uses in certain religious and related rituals across the Balkans.

At the end of the Orthodox Christian burial service, at the exit from the cemetery, visitors are offered a piece of soda bread (pogača) and a glass of rakia. When drinking "for the soul" of the deceased, one spills some rakia on the ground before drinking the rest.

During wedding ceremonies, the groom's father goes around all tables and offers a glass of rakia to all guests, sharing a toast for the happiness of the newlyweds. In general, in the Balkans, rakia is offered to guests of the home as a welcoming gesture.

Often, "cooked" (kuvana or greyana) rakia, heated in large kettles, is offered to visitors of various open-air festivities, especially in winter days. It is somewhat similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water), with added honey, sugar and spices.

[edit] Drinks similar to rakia

• Ouzo, an anise-flavored liqueur in Greece
• Rakı, an anise-flavored liqueur
• Tsikoudia a similar drink in Greece, especially Crete
• Tsipouro, an alcoholic beverage of Greece
• Ţuică, a similar drink in Romania.
• Palinka, a similar drink made in Hungary.
• Mead, an alcoholic drink made directly from honey
• Grappa, an alcoholic drink similar to komovica