Raki in Albania
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Raki was brought to Albania through the Ottoman conquest of the country in the late 14th century. Made from fermented and distilled fruit, usually grapes or sometimes plums. The Albanian raki contains no aniseed and its taste varies according to the fruit used to make it. Raki made from grape is usually considered superior. Mixing raki with water is considered improper and is uncommon in Albania.
The process of making raki in Albania is exceptionally difficult, with the slightest mistake turning a potentially perfect batch of it into what is known as 'soft raki', which is considered by many to not be worth drinking. From the mashing of the fruit, to fermenting it under the proper conditions, to making sure that there is the correct amount of fire beneath the distillery barrel and finally to infusing the final product with leaves from the apple tree, it is a laborious task, and those who can do it well are highly respected.
Albanians are very fond of their national drink, which is sipped in tiny amounts and both making and drinking raki are almost art forms. It is usually drunk at social gatherings as an apéritif.
Some of the best raki in Albania comes from the Skrapar and Përmet districts.[citation needed]
