Rakia is a traditional fruit brandy from the Balkans region, made by distilling fermented fruits. It typically has an alcohol content of 40%.
How it is made
Rakia is produced by distilling fermented fruits. Common fruits used include plums, grapes, peaches, apricots, apples, pears, cherries, figs, mulberries, juniper, and quince. Double-distilled rakia, called 'prepečenica' or 'prepek', can exceed 60% alcohol. The drink is often aged in oak barrels, distinguishing it from vodka.
Types and styles
Popular varieties include slivovica (made from plums) and gruzdovica (grape rakia). Rakia can be mixed with ingredients like herbs, anise, honey, cherries, and nuts after distillation. In Bulgaria, it's sometimes served hot with caramel, orange peel, and spices like cloves or cinnamon.
Adapted from the Russian Wikipedia article Ракия, available under CC BY-SA 4.0.
Styles and varieties
- Komovica (North Macedonia, Serbia)