Rakia

Plum rakia from the region of Elena, Bulgaria

Rakia or Rakija (pronounced rakiya) is the collective term for fruit brandy popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 80% but going as high as 90% at times).

Name

Fruit brandies are commonly known as Rakia in Greece (Ρακί, Ρακή or Τσικουδιά/Tsikoudia), Bulgaria (ракия), Croatia (rakija), Bosnia and Herzegovina (rakija), Albania (rakia), Macedonia (ракија/rakija), Serbia (ракија/rakija), Montenegro (ракија/rakija). In Romania, the terms ţuică and palincă are used over rachiu, răchie. In Hungary it is known as pálinka, while in the Czech Republic and Slovakia the concept is known as pálenka. In Slovenia, it is known as šnops.

Origins

The origins of rakia are unknown. It is considered that the name is derived from the Arabic عرق [ʕaraq] meaning "condensation" (which is the final phase of distillation), through the Turkish rakı, leading some to believe that it has some Middle Eastern influence and was developed in the Balkans during the Ottoman Empire era. Currently, there is no defined origin of rakia but there are many who claim to be the origins of the drink. A team of archaeologists led by Philip Petrunov have recently discovered, near the fortress "Lyutitsa" (in Ivaylovgrad), a fragment of a distillation container for the production of rakia. According to experts discovery dates back to the XI century AD and this proves that rakia is produced and consumed in Bulgaria in the XI century AD. Unknown Bulgarian nobleman from Veliko Tarnovo, in the XIV century wrote on a glass that drinking rakia during the Church Holiday. In support of that rakia in Bulgaria was known before the invasion of the Ottomans is justification of the Turkish commander Lala Sahin to the Ottoman sultan that in 1382 failed to conquer Sofia, because "the defense of the city was entrusted to strong, healthy Bulgarians "with mustaches" that before battle drank rakia and so became invincible".

Overview

Common flavours are šljivovica, produced from plums, kajsija, produced from apricots, or grozdova/lozova (raki rrushi in Albania and Kosovo), or "Loza" in Croatia, Montenegro, Serbia and Bosnia produced from grapes, the same as "Zivania" in Cyprus. Fruits less commonly used are peaches, apples, pears, cherries, figs, blackberries, and quince. Similar spirits are produced in Romania, Moldova, Poland, Russia and the Caucasus. In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums (and sometimes out of mulberry or walnuts) in colder climate areas.

Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation. A popular home-made variant in Bosnia and Herzegovina, Bulgaria, Macedonia, and Serbia is rakia produced from mixed fruits. In the Istrian and Dalmatian regions of Croatia, rakija tends to be home-made exclusively from grapes, where the drink is also known locally as trapa or grappa (the latter name also being used in Italy).

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

It is supposed to be drunk from special small glasses which hold from 30 to 50 ml.

Greek ouzo (from grape) and tsipouro (from pomace), Turkish rakı (from sun dried grapes) and arak at Arabic and Middle Eastern countries differ from rakia as they are redistilled with some herbs (commonly anise). Some tsipouro in Greece is made without anise in the same manner as pomace rakia (or pomace brandy). "Boğma raki" in Turkey (common name of the domestic raki which is produced at homes and villages) is similar to rakia in the Balkans.

By country

Albania

Raki (definite Albanian form: rakia) (a type of rakia) is a traditional drink in Albania,^[1] until the 19th century, meyhanes would serve wine or meze.^[2]

Bulgaria

Bulgaria cites an old piece of pottery from the 14th century in which the word rakinja is inscribed. The country has taken measures to declare the drink as a national drink in the European Union to allow lower excise duty domestically but has yet yielded no concrete results.^[3] During an archaeological study, Bulgarian archaeologists discovered an 11th-century fragment of a distillation vessel used for the production of rakiya. Due to the age of the fragment, hence contradicting the idea that rakiya production only began in the 16th century, some historians believe this indicates that rakiya did originally come from Bulgaria.^[4]

Most of the rakia, made in Bulgaria and on the Balkans now, although advertised as grape brandy, is not made out of grapes, but neutral (grain) alcohol instead with some artificial coloring and flavors added.

Croatia

Rakija is the most popular spirit in Croatia.^[5] Travarica (herbal rakija) is usually served at the beginning of the meal, together with dried figs. The Croatian Adriatic coast is known for a great variety of herbal grappas, some typical for only one island or group of islands. The island Hvar is famous for grappa with the addition of Myrtus (mrtina — bitter and dark brown). Southern islands, such as Korčula, and the city of Dubrovnik are famous for grappa with anise (aniseta), and in central Dalmatia the most popular rakia is grappa with nuts (orahovica). It's usually homemade, and served with dry cookies or dried figs. In the summer, it's very typical to see huge glass jars of grappa with nuts steeping in the liquid on every balcony, because the process requires the exposure of orahovica to the sun. In the northern Adriatic — mainly Istria — rakia is typically made of honey (medica) or mistletoe (biska). Biska, which is yellow-brown and sweet, is a typical liquor of Istria. In the interior of the country a spirit called šljivovica (shlivovitza) is made from plums, and one called viljamovka (viliam-ovka) is made from Williams pears.

Serbia

Quince rakija from Serbia in traditional flasks

Rakia is one of the most popular alcoholic drinks in Serbia.^[6] It is the national drink of Serbia and is globally identified with Serbian culture.^[7][8] Serbia is the world's largest rakia producer and drinks more rakia per capita than any other country.^[7][9][10] According to Dragan Djuric, President of the Association of Producers of natural spirits Serbian rakija, the EU protects the names of beverages by allowing the prefix Serbian.^[6] In Serbia there are 10,000 private producers of rakia. 2,000 are in the official register and only about a hundred cellar produces high-quality brandy.^[6] In 2007, the European Union awarded Serbia with trademarks for five different rakia brands (Sljivovica, Dunjevaca, Orahovaca, Medovaca, Kruskovaca and Jabukovaca) making it the only country to have any trademarks for rakia brands.^[11]

Serving

In Bulgaria, rakia is generally served with shopska salad, milk salad, pickled vegetables (turshiya) or other salads, which form the first course of the meal. Muskatova rakia is made from Muscat grapes, while the preparation method of dzhibrova rakia is the same as for Italian Grappa.

Another popular way of serving is "cooked" (Croatian: kuhana, Serbian: kuvana or grejana, Bulgarian: греяна (grejana), rakia (also called Šumadija tea in Serbia), which is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water).

Ritual use

Although wine is the essential part of the Eucharist rite 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, saying "For peaceful rest of the soul", 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 in one's home as a welcoming gesture.

Types

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.

See also

• Liqueur
• Pomace brandy

References

External links

Wikimedia Commons has media related to Rakija.

Alcoholic beverages   History and production History of alcohol History of alcoholic beverages History of beer History of wine History of Bordeaux wine History of Champagne History of Chianti History of French wine History of Portuguese wine History of Rioja wine History of Sherry History of South African wine Production Alcohol industry Brewing Distillation Drinking establishments Fermentation Winemaking   Alcoholic beverages Fermented beverage Beer Cider Mead Rice wine Sake Wine Other fermented beverages Distilled beverage Brandy Gin Liqueur Rum Tequila Vodka Whisky Other distilled beverages Fortified wine Madeira wine Marsala wine Port wine Sherry Vermouth Other fortified wines   Distilled beverages by ingredients Fruit Apple Applejack Calvados Cashew apple Feni Coconut Arrack Grape Armagnac Brandy Cognac Pisco Plum Slivovitz Țuică Pomace Chacha Grappa Marc Orujo Tsikoudia Tsipouro Zivania Various fruits Eau de vie Kirschwasser Nalewka Pálinka Rakia Schnaps Grain Barley Irish whiskey Japanese whisky Scotch whisky Maize Bourbon whiskey Corn whiskey Tennessee whiskey Rice Awamori Cheongju Rice baijiu Shōchū Soju Rye Korn Rye whiskey Starka Sorghum Baijiu (Kaoliang) Multiple grains American whiskey Canadian whisky Other Agave Mezcal Tequila Buckwheat Buckwheat whisky Shōchū Sugarcane or molasses Aguardiente Cachaça Clairin Guaro Rum Seco Herrerano Tharra Various starches Akvavit Horilka Poitín Shōchū Vodka   Liqueurs and infused distilled beverages by ingredients Almond Amaretto Crème de Noyaux Anise Absinthe Arak Hierbas Herbs de Majorca Ouzo Pastis Rakı Sambuca Blackthorn shrub Patxaran Chocolate Chocolate liqueur Cinnamon Tentura Cloudberry Lakka Coconut Malibu Coffee Kahlúa Tia Maria Egg Advocaat Hazelnut Frangelico Herbs Aquavit Bénédictine Brennivín Crème de menthe Metaxa Honey Bärenjäger Drambuie Glayva Krupnik Juniper Gin Jenever Orange Campari Curaçao Triple sec Peppers Pertsivka Star anise Sassolino Sugarcane/molasses Charanda Various fruits Crème de banane Crème de cassis Limoncello Schnapps Sloe gin Category Portals Liquor Beer Drink Wine WikiProjects Beer Spirits Wine