Raki (Turkish: rakı, pronounced raˈkɯ 1) is a non-sweet, anise-flavored spirit popularly consumed in Turkey as an apéritif, in particular alongside seafood and mezze.
Raki is traditionally produced by twice-distilling either pure suma or suma that has been mixed with ethanol in traditional copper alembics of 5000 litres (1320 US gallon, 1100 UK gallon), and subsequently flavoring with aniseed.2 It is similar to several kinds of alcoholic beverages available around the Mediterranean, Middle East, and Colombia, including pastis, ouzo, sambuca, arak, anise castellano, and aguardiente. In the Balkans, however, Raki refers to a non-anise-flavored drink made from distilled pomace, similar to Italian grappa, Greek tsipouro, Cretan tsikoudia, Cypriot zivania and Spanish orujo.3 en.wikipedia.org/wiki/Rak%c4%b1
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December 30th, 2009 at 2:35 pm
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