Rakı is a strong anise-flavored spirit from Turkey, made primarily from grapes and anise seed. It typically has an alcohol content of 45%, though some varieties range from 40% to 50%.
How it is made
Modern commercial rakı is produced by distilling grape-based ingredients with anise seed extract. Before bottling, rakı is aged in oak barrels for at least one month. Homemade versions may be made from other fruits, primarily figs and dates.
History
Rakı originated from the Middle Eastern drink arak. It developed its distinctive character in the 17th century when anise was added to the distillation process. By the late 19th century, rakı had surpassed wine in popularity and took on its modern form. Commercial production began in the 1930s, with the state monopoly Tekel established in 1944.
How it is served
Rakı is typically served diluted with three to four parts water to one part rakı in a thin glass. Ice may be added after dilution to prevent crystallization. When undiluted, it has a sharp, burning taste with strong anise aroma, while diluted it becomes sweet with a mild anise scent. It is often called 'lion's milk' due to its white color when diluted. Rakı is commonly consumed with Turkish cuisine.
Adapted from the Russian Wikipedia article Ракы, available under CC BY-SA 4.0.