Rakı

The term raki entered English from Turkish rakı.^[6] The Arabic word arak (Arabic: عرق [ʕaraq]), means "distilled", other variants being araka, araki, ariki.^[7] The Teleuts, who are a Turkic ethnic group living in Siberia, use the term arakı for wine and other alcoholic drinks.^[8] In Ancient Greek the grape was called ῥάξ (Greek pronunciation: [raks]).^[9]

The literary historian Abdülbaki Gölpınarlı identified the earliest known use of the word "rakı" in Turkish literature in the divan poet Fuzuli's mesnevi Beng ü Bâde, completed between 1510 and 1514, suggesting that rakı has at least a 500-year documented history.^[5] In a Spanish manuscript written in 1567 by an anonymous author, later discovered in 1905 and published under the title Viaje de Turquía (The Voyage of Türkiye), rakı is mentioned under the name raqui. The narrator, who had been a prisoner of the Ottomans between 1552 and 1556, recounts drinking rakı for the first time during his escape on the island of Lemnos.^[5]

Where or when raki was first produced is unknown. It is first mentioned by the Ottoman explorer Evliya Çelebi during his travels in 1630. In his Book of Travels he reports that ancient people produced their own raki in small towns.^[10]

Until the last decades of the 19th century, the production of raki was done exclusively "at home", ie there was no mass industrial production. Colorless alcoholic beverages had long been consumed throughout the Mediterranean, known by various names: tsipouro, raki, arak, grappa. These are distilled from the by-products of wine, exploiting the vineyard as much as possible.

In the Ottoman Empire, until the 19th century, meyhanes run by Rûm (Greeks) and Albanians^[11] would mainly serve wine along with meze, due to religious restrictions imposed by various sultans.

During this period, rakı was produced by distillation of grape pomace (cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If aniseed was not added, it would take the name düz rakı ('straight rakı'), whereas rakı prepared with the addition of gum mastic was named sakız rakısı ('gum rakı') or mastikha (Greek: μαστίχη).

Some people state that the alcoholic beverage of Raki was made in eastern Anatolia from figs and other fruits that tasted like grapes. This alternative recipe in raki and raki culture was made due to certain economic challenges.

With the collapse of the Ottoman Empire and the establishment of the modern-day Republic of Turkey, grape-based rakı began to be distilled by the state-owned spirits monopoly Tekel, with the first factory production taking place in 1944 in İzmir. With increasing sugar beet production, Tekel also began to distill the alcohol from molasses, and a new brand of raki made from sugar-beet alcohol was introduced under the name Yeni Rakı ('new rakı'). Molasses gave Yeni Rakı a distinctive bitter taste and helped increase the drink's popularity.

Today, with increased competition from the private sector, and the privatization of Tekel in 2004, several new brands and types of raki have emerged, each with its own distinct composition and production method, although the overall qualities of the drink have generally been kept consistent. These include Efe Rakı, Çilingir Rakı, Mercan Rakı, Fasıl Rakı, Burgaz Rakı, Ata Rakı, and Anadolu Rakı. Sarı Zeybek Rakısı, another recent brand, is aged in oak casks, which gives it a distinctive golden colour. Diageo Türkiye has also expanded its portfolio to include newer brands such as Prototip Rakı, İzmir Rakısı, Vefa Rakı, Civan Rakı, and Tayfa Rakı, several of which are craft rakıs developed at the company's innovation centre Yenilikhane in Alaşehir.^[12]

Rakı is regulated both as an alcoholic beverage under specific Turkish provisions and as a food product under general food regulations. In 2009, the Turkish Patent Institute registered the geographical indication of "rakı," granting it legal protection as a product unique to Turkey.^[5] According to the geographical indication registration, rakı's distinctive character derives solely from grapes and anise cultivated in Turkey.

The legal definition of rakı was established with the amendment of Law No. 4250, which states: "Rakı, produced by distilling suma, a grape-based distillate, or suma mixed with agriculturally derived ethyl alcohol, a second time with anise seeds in traditional copper stills with a capacity of 5,000 litres or less, must be produced in Türkiye, and at least 65% of the total alcohol in the product must be suma."^[5] The production process and raw material specifications are further detailed in the Turkish Food Codex Communiqué on Distilled Alcoholic Beverages (Communiqué no: 2016/55).^[5]

Raki is traditionally produced from raisin/grape spirit called suma that is distilled to a maximum of 94.55% abv.^[14] This spirit is not highly rectified spirit and unlike other flavoured spirits Raki producers consider that the suma has an important role to play in the flavour of Raki itself.

The suma, or suma mixed with highly rectified spirit, is diluted with water re-distilled with aniseed and the spirit is collected at around 79-80% abv. The flavoured distillate is diluted and sweetened and rested for minimum of 30 days prior to sale in order to allow the flavours to harmonize.^[14]

Diageo Türkiye operates an innovation centre called Yenilikhane in Alaşehir, which houses two 500-litre copper stills used for developing new rakı formulas. As of 2025, nearly 200 formulas had been developed at the facility, with three craft products launched to market. These craft rakıs hold the distinction of being the first in the category of anise-flavoured beverages worldwide.^[12]

In Turkey, rakı is the national alcoholic drink, it is traditionally consumed with chilled water on the side or partly mixed with chilled water, according to personal preference. Rakı is rarely consumed without the addition of water. Ice cubes are often added. Dilution with water causes rakı to turn a milky-white colour, similar to the louche of absinthe. This phenomenon has resulted in the drink being popularly referred to aslan sütü ('lion's milk').^[15] Since aslan ('lion') is a Turkish colloquial metaphor for a strong, courageous person, this gives the term a meaning close to 'the milk for the strong'.

Rakı is commonly consumed at a rakı sofrası ('rakı table') or çilingir sofrası ('locksmith's table') alongside meze, a selection of hot and cold appetizers, as well as grilled fish.^[16][17][18] It can be served as dinner, or a late-night meal often shared with friends^[18][16]. It is especially popular with grilled or oven-cooked seafood, olive oil dishes (particularly borlotti beans with tomato sauce), roasted summer vegetables, haydari (garlic-yogurt dip)^[18], traditional Turkish delicacies (such as lakerda and midye dolma), together with fresh arugula, beyaz peynir and sweet melon^[17][16]. It is also a popular complement to various red meat dishes like kebabs, where it is sometimes served with a glass of şalgam (pickle juice made from the brine of fermented purple carrots and other root vegetables, often spicy).

When making a toast, it is traditionally said that the bottoms of rakı glasses should be used to toast rather than the rims, as a way of showing mutual respect. After the toast, it is also common to tap the bottom of the glass on the table in remembrance of someone who is not present there.

The founder and first President of the Republic of Turkey, Mustafa Kemal Atatürk, was very fond of rakı and his late-night rakı sofrası sessions were his favourite place to debate issues with his closest friends and advisors.^[19][20][21]

Standard rakı is a grape product, though it may be produced from figs as well. Rakı produced from figs, particularly popular in the southern provinces of Turkey, is called incir boğması, incir rakısı ("fig rakı"), or in Arabic, tini. Tekel ceased producing fig rakı in 1947.^{[citation needed]}

There are two methods of Turkish rakı production. One method uses raisins and other grapes. Yeni Rakı is produced from raisins and Tekirdağ Rakısı is produced from grapes. Fresh grape rakı is like ouzo but has a higher alcohol content.

Suma rakı, i.e. distilled rakı prior to the addition of aniseed, is generally produced from raisins but raki factories around established wine-producing areas like Tekirdağ, Nevşehir, and İzmir may also use fresh grapes for higher quality. Recently, yaş üzüm rakısı ("fresh-grape raki") has become more popular in Turkey. The maker of a recent brand, Efe Rakı, was the first company to produce raki exclusively of fresh grape suma, called Efe Yaş Üzüm Rakısı (Efe Fresh Grape Raki). Tekirdağ Altın Seri (Tekirdağ Golden Series) followed the trend and many others have been produced by other companies.

The best-known and popular brands of rakı, however, remain Yeni Rakı, originally produced by Tekel, which transferred production rights to Mey Alkol upon the 2004 privatization of Tekel, and Tekirdağ Rakısı from the region of Tekirdağ, which is famous for its characteristic flavour, believed to be due to the artesian waters of Çorlu used in its production. Yeni Rakı has an alcohol content of 45% and 1.5 grams of aniseed per liter; Tekirdağ Rakısı is 45% ABV and has 1.7 grams of aniseed per liter. There are also two top-quality brands called Kulüp Rakısı and Altınbaş, each with 50% ABV. The former one was the favorite of the Iraqi regent Abdul Ilah.^[22]

As of 2025, the major producers of rakı include Diageo Türkiye (makers of Yeni Rakı, Tekirdağ Rakısı, Kulüp Rakı, Altınbaş, İzmir Rakısı, and others), Efe, Burgaz, and Tariş.^[13]

Dip rakısı ("bottom rakı") is the rakı that remains in the bottom of the tanks during production. Bottom rakı is thought to best capture the dense aroma and flavour of the spirit, and is also called özel rakı ("special raki"). It is not generally available commercially; instead, rakı factories reserve it as a prestigious gift for large clients.

In Crete tsikoudia is a pomace brandy that is sometimes called rakı but made from grapes. It is used to make rakomelo, which is flavored with honey and cinnamon and is served warm during winter months.^[28]