Why is raki so popular in Turkey? How is it typically consumed? We address these and other questions in this article, where we examine a beverage once regarded with suspicion by Ottoman sultans (due to its high alcohol content). However, in the later years of that empire and since the establishment of the Turkish Republic, it has become the national drink (alongside coffee and tea).
What Raki Consists Of
Rakı (pronounced rak-oo) is a high-proof spirit (it can be around 45% ABV, depending on the type) made from grape distillate (originally from the pomace discarded during wine production), although some raki is also made with figs and raisins. Anise is added in the final stage, resulting in an anise-flavored spirit that may resemble others produced in the Mediterranean and Balkans.
Among its many unique characteristics is its color: although bottled transparent, it is typically served in a small glass mixed with water, in a 50%-50% ratio. At that moment, the raki magically changes color, acquiring an off-white hue, which is why Turks call it ‘lion’s milk’ (aslan sütü)… though some believe this name refers to the ‘lion’s strength’ required to hold and drink it.
The variety of raki is vast, depending on the specific details of the production process or the ingredients used in the recipe. The main types of raki are:
- Duz raki: without anise
- Yeni raki: translated as ‘new raki’, referring to the new recipe developed since the 1940s, with beet sugar molasses
- Sakiz rakisı: with added syrup
- Yas Uzum rakisı: fresh grape raki
- Dip rakisı or özel raki: translated as bottom raki or special raki, this is the raki that remains at the bottom of the storage tanks. According to experts, it has a more intense flavor and is therefore considered a premium raki.
Raki production is widespread throughout the country, but some regions are particularly associated with this drink, largely because their climate and terrain favor the cultivation of vines and beets, which are necessary for its production. This is the case in the Aegean regions, such as Izmir, but also in diverse areas like Tekirdağ in the Sea of Marmara or Nevsehir, in Cappadocia.
A Social Drink
As mentioned, raki’s fame in Turkey stems not only from its flavor or color, but primarily from the way it is consumed. It is a social drink, meant to be enjoyed in company, especially during an important gathering. It is also a spirit associated with the meyhane, a type of restaurant-bar where Turks gather to chat, snack, and sometimes enjoy spontaneous musical performances.
The term ‘snack’ was not chosen by chance: associated with raki are meze, considered Turkish ‘tapas’ or ‘appetizers’, served in abundant variety and small portions, allowing diners to sample a bit of each while conversing.
This is where raki is consumed in Turkey, typically in small sips: its high alcohol content necessitates this, but it also aligns with the pace of conversation and the meal… which can extend indefinitely.
It is, therefore, the perfect drink for toasting to the health of friends and family present, something that can be done multiple times during the gathering, signaling the prevailing good atmosphere.
