The History, Production, and Varieties of Rakı: The Unmissable Flavor of the Table
Rakı, as one of Turkey’s cultural treasures, holds a special place on our tables. For centuries, rakı has been the crown jewel of friendly gatherings and special occasions, symbolizing not just a drink, but also conversation and cultural heritage. Would you like to get to know the history, production process, and varieties of rakı more closely? Here’s a short but flavorful guide about rakı.
The History of Rakı
The history of rakı dates back to the Ottoman Empire. The rakı culture that developed in Anatolia became especially widespread in the 19th century alongside the meyhane (tavern) culture. Today, rakı, produced with modern techniques, pairs perfectly with traditional Turkish cuisine and stands out as an indispensable drink for the table.
The Production of Rakı
Rakı is primarily made from the combination of grapes and anise. After the grapes are fermented to obtain alcohol, this alcohol is distilled with anise seeds. Through the distillation process, rakı gains its distinctive aroma and flavor. Some varieties of rakı are aged in oak barrels, which gives them a smoother and more mature taste.
Rakı Varieties and Flavors
There are many different varieties of rakı that appeal to various palates. These rakıs differ based on the type of grapes used, the amount of anise, and the aging period. Here are some of Turkey’s most beloved rakı varieties:
• Yeni Rakı: The most well-known rakı in Turkey. It offers a classic rakı experience with a balanced aroma of anise and grapes, pairing perfectly with mezes and seafood.
• Yeni Seri: A fresher and lighter version of Yeni Rakı. Its soft flavor and light anise taste make it ideal for those new to drinking rakı.
• Altın Seri: Produced by blending carefully selected grapes and anise. Its intense aroma and rich flavor appeal to those looking for a more sophisticated taste.
• Altınbaş: Known for its strong anise flavor among rakı varieties. Altınbaş, with its bold and distinctive character, pairs well with heavier mezes.
• Efe Yeşil: Known for its light anise aroma and smooth taste, it is an ideal choice for those who prefer a milder anise flavor.
• Efe Gold: Enriched with a flavor developed by being aged in oak barrels for a long time. It is a special rakı for those seeking a more aromatic and mature taste.
• Sarı Zeybek: Aged in oak barrels for a long period, Sarı Zeybek offers an amber color and woody aroma. With its intense and rich flavor, it is best enjoyed with heavier mezes.
• Beylerbeyi Göbek: As a “Göbek” rakı, it is produced through the highest quality distillation process. It offers a rich flavor and smooth taste, making it a favorite among rakı enthusiasts.
• Kulüp Rakı: A classic and established rakı brand, Kulüp is known for its balanced anise flavor and smooth taste. It pairs wonderfully with fish and seafood.
The Rakı Table and Complementary Flavors
Rakı is typically known as the best companion for meze tables. When consumed with appetizers like cheese, melon, olive oil dishes, and seafood, the flavor of rakı shines even more. Additionally, adding water and ice to rakı softens its taste and enhances the enjoyment.
Conclusion
Rakı is not just a drink, but a symbol of culture, conversation, and friendship. This tradition, which has continued for centuries, continues to add flavor to our tables with its variety of options for every palate. No matter which variety you choose, the rakı experience always offers something special.
The Rakı Experience at Kepos Fish House
At Kepos Fish House, you can experience rakı culture with a modern twist! Try the rakı varieties that suit your palate best from our extensive rakı menu, and complement this experience with our freshly prepared seafood, made according to the season. Visit our website for reservations and detailed menu information, or follow us on Instagram! Kepos Fish House 0312 235 67 31