Rakia

From Wikipedia, the free encyclopedia

This article does not cite any references or sources. (October 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

A traditional bottle of slivovitz, plum rakia

Rakia or rakija (Albanian: raki, Aromanian: arichii Bosnian: rakija, Bulgarian: ракия, rakia, Croatian: rakija, Greek: ρακί, Hungarian: pálinka, Macedonian: ракија/rakija, Romanian: rachiu (reg. răchie), Serbian: ракија / rakija, Slovak: pálenka, Slovene: žganje, Turkish: rakı) is similar to brandy, made by distillation of fermented fruits, popular throughout the Balkans, Italy and France. Its alcohol content is normally 40%, but home-produced rakia can be stronger, typically 50 to 60%. Prepečenica is double-distilled rakia, with alcohol content sometimes exceeding 60%.

Rakia is considered to be the national drink among some of the South Slavic peoples. Its most common form, slivovitz, is produced from plums. The other common fruits are peaches, apricots, apples, figs, and quinces. In Istria, however, rakia is made exclusively from grapes, where the drink is also known by the more local names of trapa and grappa (the latter name also being used in Italy). Plum and grape rakia is sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation.

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.

Croatian Sljivovica and Slovenian Slivovka, two different names for the same drink, a plum rakia

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

It is supposed to be drunk from special small glasses which hold from 0.3 to 0.5 dl.

A popular myth is that one can tell the strength of rakia by size of the ring of bubbles (venac) which forms when the bottle is well shaken. This is also mistakenly used as a measure of the quality of the liquor.

In Bulgaria and Macedonia, rakia is generally served with shopska salad, milk salad, pickled vegetables (turshiya) or other salads, forming the first course of the meal. Muskatova rakiya is made from Muscat grapes, while the preparation method of dzhibrova rakiya is the same as for Italian Grappa. Another type of serving is "greyana" rakia, which is heated and sweetened with honey or sugar.

In Croatia, travarica (herbal rakia) 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 of them typical for only one island or group of islands. The island Hvar is famous for grappa with the addition of myrrh (mrtina - bitter and dark brown). Southern islands like Korčula and city of Dubrovnik are famous for grappa with anise (aniseta), and in central Dalmatia 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 and nuts on every balcony, beacause the process of production 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.

[edit] Ritual use

A home rakia still in Darlevtsy, Bulgaria

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 (in Romanian, "Dumnezeu sa-i primeasca" (May God receive this for her/him), 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 of the home as a welcoming gesture.

Often, "cooked" (kuvana or greyana) rakia, heated in large kettles, is offered to visitors of various open-air festivities, especially in winter days. It is somewhat similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water), with added honey, sugar and spices.

[edit] Drinks similar to rakia

• Rakı, an anise-flavored liquor in Turkey
• Tsikoudia a similar drink in Greece, especially Crete
• Tsipouro, an alcoholic beverage of Greece
• Ţuică, a similar drink in Romania.
• Palinka, a similar drink made in Hungary and Romania.
• Mead, an alcoholic drink made directly from honey
• Grappa, an alcoholic drink similar to komovica
• Pisco, South-American drink similar to vinovica.

[edit] References