Rakia: Difference between revisions - Wikipedia

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'''Rakija''', '''rakia''', '''rachiu''', '''~~raki~~rakı''' or '''rakiya''' ({{IPAc-en|ˈ|r|ɑː|k|i|ə|,_|ˈ|r|æ|-|,_|r|ə|ˈ|k|iː|ə|}}), is the collective term for fruit spirits (or [[fruit brandy]]) popular in the [[Balkans]]. The alcohol content of rakia is normally 40% [[ABV]], but home-produced rakia can be stronger (typically 50–80%).<ref>{{Cite web |date=January 23, 2016 |last=R. |first=Ivan |title=Rakia – Everything you wanted to know about this drink |url=https://www.slavorum.org/rakia-everything-you-wanted-to-know-about-this-drink/ |publisher=slavorum.org}}</ref>

== Etymology ==

Fruit spirits are known by similar names in many languages of the Balkans: {{lang-sh-Latn-Cyrl|rakija|separator=/|ракија}}; {{lang-sq|rakia}}; {{lang-gr|ρακή|raki}}; {{lang-bg|ракия|~~rakiya~~rakia}}; {{lang-mk|ракија|rakija}}; {{lang-tr|rakı}} ({{IPA|/~~rɑːˈkiː~~ɾakɯ/,}}); {{lang-ro|rachie/rɑːˈkuː/, /rɑːˈkɜːr/). Similar drinks include ''sadjevec'' in [[Slovenia]], ''[[țuică]]'' or ''pălincă'' in [[Romania]], ''pálinka'' in [[Hungary]], and ''[[pálenka]]'' in [[Slovakia]] and the [[Czech Republic]]rachiu}}.

== Overview ==

Rakija is produced from fermented and distilled fruits, typically [[plums]] and grapes, but also [[apricots]], [[pears]], [[cherries]] or [[raspberries]].<ref name="Bethune">{{cite web |last1=Bethune |first1=Meredith |title=What Is Rakija? |url=https://www.tastingtable.com/693535/rakija-rakia-spirit-cocktails-brandy/ |website=tastingtable.com |date=14 January 2022}}</ref> Other fruits but less commonly used are [[peach]]es, [[apple]]s, [[Ficus|figs]], [[blackberries]], and [[quince]]. Common flavours are ''[[šljivovica]]'' and ''[[țuică]]'', produced from [[plum]]s,<ref>{{cite book |last1=Wells |first1=Mike |title=The Danube Cycleway Volume 2: From Budapest to the Black Sea |date=2016 |publisher=Cicerone Press Limited |isbn=9781783623136 |pages=44–48}}</ref> ''kajsija'', produced from [[apricot]]s, or ''grozdova''/''lozova'' in Bulgaria, ''raki rrushi'' in Albania and Kosovo, ''lozovača''/''komovica'' in Croatia, North Macedonia, Montenegro, Serbia, Bosnia and Herzegovina all produced from grapes.<ref>{{cite book |editor1-last=Kahl |editor1-first=Thede |editor2-last=Kreuter |editor2-first=Peter Mario |editor3-last=Vogel |editor3-first=Christina |title=Culinaria balcanica |date=2015 |publisher=Frank & Timme GmbH |isbn=9783732901388 |page=85 |url=https://books.google.com/books?id=uEQtBgAAQBAJ&pg=PA85}}</ref><ref>{{cite book |last1=Nickels |first1=Sylvie |title=Yugoslavia: Slovenia, Croatia and Bosnia-Hercgovina, including the Dalmatian coast, Volume 1 |date=1969 |publisher=J Cape |page=107}}</ref> These are the same as "[[Zivania"]] in Cyprus.

~~Similar spirits are produced in [[Romania]], [[Moldova]], [[Poland]], [[Ukraine]], [[Czech Republic]], [[Hungary]], [[Slovakia]], [[Bulgaria]] 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]], [[Cornus mas|thanë (carnelian cherry)]], 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.<ref name="Bethune" />

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Normally, rakia is colorless, unless [[herb]]s 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~~traditionally 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 (drink)|arak]] in Lebanon and Levant region 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).{{cn|date=December 2022}} "Boğma rakı" in Turkey (common name of the domestic raki which is produced at homes and villages) is similar to rakia in the Balkans.{{cn|date=December 2022}}

== By country ==

=== Albania ===

Raki ({{lang-sq-definite|rakia}}) (a type of rakia) is a traditional drink in [[Albania]].<ref name="Encyclopædia Britannica">{{cite web | url=http://www.britannica.com/EBchecked/topic/12472/Albania/42634/Political-process#toc276850 | title=Encyclopædia Britannica | access-date=4 September 2013}}</ref><ref>{{cite web | url=https://balkaninsight.com/2012/01/24/islam-in-kosovo-proves-no-bar-to-alcohol/ | title=Islam in Kosovo Proves no Bar to Alcohol | date=24 January 2012 | access-date=14 January 2021}}</ref> Until the 19th century, [[meyhane]]s would serve [[wine]] or [[meze]].<ref>Music of the Sirens, Inna Naroditskaya, Linda Phyllis Austern, Indiana University Press, p.290</ref> Rakia is deeply connected to the Albanian tradition and as such it is produced everywhere in Albania and Kosovo, sometimes professionally and sometimes in an artisanal way. [[Skrapar]] is a region of Albania known for the production of rakia. Skrapar spirit is typically found in festive ceremonies as a popular alcoholic beverage. Grapes are grown in pergolas that are arranged in tall trees such as oaks and plums. Overall, the Skrapar area produces a strong spirit with an alcohol content of up to 45%. The most famous villages for the production of rakia are Zaberzan, Muzhakë, Rog, and Vendreshë. After the grapes are harvested, they are pressed and collected in wooden barrels. Today, plastic barrels are used. The crushed grape at this stage is called bërsi, and it is left for 25 days, almost a month which is also the right time for fermentation. Proper grape fermentation is also understood by a strong characteristic odor. When this fermentation is achieved, the shoots are ready to produce spirit. The grape shoots are then boiled in tinned and sealed copper pots; the wood used must be oak wood which produces a lot of heat needed to turn the shoots into steam. These vapors then pass through copper pipes which pass through a cold container from where the opposite process is achieved, that of distillation, i.e. the return to liquid state of the vapors. A small nape is placed at the bottom of the tube from which the spirit flows into a glass or plastic container. The spirit is then stored in small glass bottles.<ref name="Skrapar Administrative Commune">{{cite web | url=https://www.visitskrapar.com/rakia-e-skraparit-pija-me-njohur-ne-shqiperi/ | title=Komuna Skrapar | access-date=8 April 2019}}</ref> Rakia is produced in a similar way in Kosovo, where it is usually served with meze. [[Rahovec]] is the best-known producer of rakia in the country and there is an annual festival dedicated to rakia.<ref>{{cite web | url=http://old.kosovapress.com/sq/lajme/rrushi-vera-dhe-rakia-iu-presin-nkonak-te-rahovecit-49537/ | title=Rrushi, vera dhe rakia iu presin "n'konak" të Rahovecit| access-date=14 January 2021}}</ref>

=== Bosnia and Herzegovina ===

Rakija (Cyrillic: Ракија) is very popular and widespread in Bosnia and Herzegovina, just like in its neighboring countries. A major contributing factor to the production of rakija in Bosnia and Herzegovina is the diversity and availability of fruit in the valley of the river Drina and the untouched and very often wild nature in the mountains.

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[[File:Rakija from Serbia1.JPG|thumb|175px|Quince rakija from [[Serbia]] in traditional [[Hip flask|flasks]]]]

Rakija ({{lang-sr-cyr|Ракија}}) is one of the most popular alcoholic drinks in [[Serbia]].<ref name="novosti.rs">{{cite web|url=http://www.novosti.rs/vesti/naslovna/aktuelno.239.html:247897-Nema-sljivke-bez-podrske|title=Nema šljivke bez podrške|access-date=28 September 2014}}</ref> It is the national drink of Serbia.<ref name="Rakia, The Serbian National Drink">{{cite web|url=http://www.sickchirpse.com/rakia/|title=Rakia, The Serbian National Drink|work=Sick Chirpse|date=5 April 2013 |access-date=28 September 2014}}</ref><ref>{{cite web|url=http://www.rakiabar.com/about-rakia/brandy-history.30.html|title=Brandy history - Rakia Bar|access-date=28 September 2014}}</ref><ref>{{cite web |url=http://www.belgradian.com/serbian-drinks/rakija/|title=Rakija |date=2011|publisher=BELGRADIAN by KIELO}}</ref> According to Dragan Đurić, President of the Association of Producers of Natural Spirits, the EU protects the names of beverages by allowing the prefix ''Serbian''.<ref name="novosti.rs"/> In Serbia there are 10,000 private producers of rakija. Two thousand are on the official register and only about a hundred cellars produce high-quality spirit.<ref name="novosti.rs"/> The most popular rakijas in Serbia are: "sljivovica"-it is made from plum, apricot rakija and pear rakija. Belgrade is the site of a Rakija museum.<ref name="dailybeast">{{cite news |last1=Weisstuch |first1=Liza |title=Is This Rustic Southern European Booze the Next Mezcal? |url=https://www.thedailybeast.com/sljiva-serbias-popular-brandy-could-be-the-next-mezcal |work=The Daily Beast |date=11 February 2023}}</ref> A 14th century Serbian source is the earliest confirmation of Rakija-making.<ref name="Edmonds" />

=== Croatia ===

Rakija is the most popular [[Distilled beverage|spirit]] in [[Croatia]].<ref>{{cite web | url=http://www.vecernji.hr/vijesti/hrvati-najradije-svih-zestokih-pica-piju-rakiju-clanak-436045 | title=Hrvati najradije od svih žestokih pića piju rakiju | date=28 July 2012 | work=[[Večernji list]] | language=hr | access-date=23 August 2012}}</ref> 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 rakija, some typical for only one island or group of islands.<ref name="Łuczaj">{{cite journal |last1=Łuczaj |first1=Łukasz |last2=Jug-Dujaković |first2=Marija |last3=Dolina |first3=Katija |title=Plants in alcoholic beverages on the Croatian islands, with special reference to rakija travarica |journal=Journal of eJournal of Ethnobiology and Ethnomedicinethnobiology and Ethnomedicine |date=November 2019 |volume=15 |issue=51 |page=51 |doi=10.1186/s13002-019-0332-1 |pmid=31690333 |pmc=6833235 |doi-access=free }}</ref> The island [[Hvar]] is famous for rakija with the addition of [[Myrtus]] (''mrtina''—bitter and dark brown). Southern islands, such as [[Korčula]], and the city of [[Dubrovnik]] are famous for rakija with [[anise]] (''aniseta''), and in central [[Dalmatia]] the most popular rakija is rakija with walnuts (''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 rakija 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]]—rakija 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 pear]]s.

Croatia has EU Protected Geographical Indication of 6 rakija products (Zadarski maraschino , Hrvatska travarica, Hrvatski pelinkovac, Hrvatska stara šljivovica, Slavonska šljivovica and Hrvatska loza).<ref name="europa1"/>

=== Turkey ===

Raki or [[rakı]] ({{IPAc-en|r|ɑː|ˈ|k|iː|}}, {{IPAc-en|r|ɑː|ˈ|k|uː|}}, {{IPAc-en|r|ɑː|ˈ|k|ɜr|}}, {{IPA|tr|ɾaˈkɯ}}) is an unsweetened, occasionally (depending on area of production) [[anise]]-flavoured, alcoholic [[Distilled beverage|drink]] considered to be a national drink in [[Turkey]].<ref>{{cite news |last1=Hammond |first1=David |title=Why raki, the anise-flavored spirit of Turkey, becomes a party |url=https://www.chicagotribune.com/2019/11/13/why-raki-the-anise-flavored-spirit-of-turkey-becomes-a-party/ |work=Chicago Tribune |date=13 November 2019}}</ref> It is popular in [[Iran]], Turkic countries, and in the [[Balkans|Balkan]] countries as an [[Apéritif and digestif|apéritif]]. It is often served with [[seafood]] or [[meze]]. It is comparable to several other [[alcoholic beverage]]s available around the [[Mediterranean Sea|Mediterranean]] and the [[Middle East]], such as [[pastis]], [[ouzo]], [[sambuca]], [[Arak (distilled beverage)|arak]] and [[aguardiente]].<ref>{{cite web |title=The Definitive Guide to Arak and Other Anise spirits |url=https://spiritsirens.com/2019/01/17/arak-and-many-more/ |website=spiritsirens.com |date=17 January 2019}}</ref>

=== North Macedonia ===

Rakija ({{lang-mk|Ракија}}) is one of the most popular spirits in [[North Macedonia]], with the most common types are yellow and white grape rakija. [[Tikves]] winery makes the most famous rakija which is made in [[Kavadarci]]. A lot of people in North Macedonia make homemade white rakija with natural process from grape distillate and add [[anise]] which gives sweetness. In industrial production, the percentage of alcohol in rakija is between 40 and 45 percent, but in domestic production, this percentage can be more than 60.{{Citation needed|date=May 2018}}

=== Romania and Moldova ===

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== Ritual use ==

~~{{unreferenced section|date=February 2015}}~~

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.<ref name="Piercy">{{cite book |last1=Piercy |first1=Joseph |title=Slippery Tipples: A Guide to Weird and Wonderful Spirits and Liqueurs |date=2010 |publisher=The History Press |isbn=9780752496856 |url=https://books.google.com/books?id=POcTDQAAQBAJ&pg=PT17}}</ref> When drinking "for the soul" of the deceased, one spills some rakia on the ground, saying "~~For~~May ~~the~~God ~~peaceful~~receive ~~rest~~this offor ~~the soul~~her/him", before drinking the rest.<ref name="Piercy" />

During [[wedding]] ceremonies, the [[groom]]'s father goes around all tables and offers a glass of rakia to all guests, sharing a [[toast (honor)|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.

It is also used as a sacramental element inby the [[Bektashi Order]],<ref>{{cite web |last1=Magra |first1=Iliana |title=The Bektashis have stopped hiding |url=https://www.ekathimerini.com/society/1225686/the-bektashis-have-stopped-hiding/ |website=www.ekathimerini.com |date=26 November 2023}}</ref> and [[Alevi]] [[Jem (Alevism)|Jem]] ceremonies, where it is not considered alcoholic and is referred to as "dem".<ref>{{Cite journal |last=Soileau |first=Mark |date=August 2012 |title=Spreading the ''Sofra'': Sharing and Partaking in the Bektashi Ritual Meal |journal=History of Religions |url=https://www.journals.uchicago.edu/doi/10.1086/665961 |url-access=subscription |volume=52 |issue=1 |pages=1–30 |access-date=June 5, 2021 |doi=10.1086/665961 |jstor=10.1086/665961}}</ref>

== Types ==

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* [[Chacha (brandy)]]

* [[Liqueur]]

* [[Nalewka]]

* [[Pomace brandy]]

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== External links ==

* [http://tourismartculture.blogspot.com/2018/02/rakia-as-special-drink-in-special.html Rakia as special drink]

[[Category:Albanian distilled drinks]]

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[[Category:Macedonian distilled drinks]]

[[Category:Montenegrin distilled drinks]]

[[Category:Religion and alcohol]]

[[Category:Romanian distilled drinks]]

[[Category:Serbian distilled drinks]]