What is Rakı and How is it Made?
Rakı (pronounced “rah-kuh”) is Turkey’s national drink—a potent, anise-flavored spirit made from twice-distilled grape pomace known as suma.
It’s then redistilled with aniseed, diluted, sweetened, and rested for at least 30 days to mellow out the flavors.
The result? A clear, aromatic liquor that turns milky white when mixed with water—a transformation locals call “aslan sütü” or “lion’s milk.”
The alcohol content typically ranges between 40–50% ABV, making it a strong contender in the world of aperitifs.
Unlike highly rectified spirits, rakı retains the character of the grapes, giving it a richer, more complex profile.
How Do You Drink Rakı?
Drinking rakı is a ritual. It’s rarely consumed straight.
Instead, it’s poured into a tall glass and diluted with cold water, which causes the drink to louche into that signature cloudy white. Ice is optional but common.
It’s always accompanied by meze—small plates of food like white cheese, melon, grilled seafood, or spicy ezme.
The meal is slow, the conversation slower, and the vibe? Unhurried and communal. This isn’t just drinking; it’s an experience.
What Does Rakı Taste Like?
Rakı hits you with a bold licorice punch thanks to the aniseed, but it’s more than just sweet spice.
The grape base brings a subtle fruitiness, and the aging process rounds it out with a smooth, velvety finish.
It’s intense, aromatic, and not for the faint of heart.
But once you acquire the taste, it becomes a flavor you crave—especially when paired with the right food and company.
Is Rakı Similar to Ouzo or Arak?
Yes and no.
Rakı, ouzo (from Greece), and arak (from the Levant) are all anise-flavored spirits that turn cloudy when mixed with water.
But rakı tends to be stronger and less sweet than ouzo.
Arak, on the other hand, is usually made from dates or grapes and has a more herbal edge.
The key difference lies in the base ingredients and distillation methods.
Rakı uses grape pomace and is sweetened, whereas ouzo is made from rectified spirits and often includes additional spices.
What is the History of Raki?
Rakı has deep roots in the Ottoman Empire, first mentioned in 1630 by traveler Evliya Çelebi. Back then, it was homemade and often unregulated.
By the 19th century, it became a staple in meyhanes (taverns), especially among non-Muslim communities.
In 1944, the Turkish state monopoly Tekel began industrial production, introducing the iconic Yeni Rakı.
Today, brands like Efe, Tekirdağ, and Sarı Zeybek offer variations, including fresh grape and oak-aged versions.
What is the Best Way to Enjoy Rakı?
Set the table with friends, pour the rakı, add water, and let the conversation flow.
Pair it with meze—think grilled octopus, spicy tomato salad, or creamy hummus. The goal isn’t to get drunk; it’s to connect.
In Turkey, this gathering is called a “rakı sofrası”—a rakı table.
It’s about savoring flavors, stories, and laughter. The drink is just the catalyst.
What is the World Raki Festival?
Every December, the city of Adana hosts the World Rakı Festival—a night-long street party celebrating rakı, kebabs, and Turkish culture. Streets fill with tables, live music, and dancing.
It’s a vibrant, unfiltered expression of community and tradition.
Despite political pushback, the festival continues to thrive, drawing thousands who come to toast with lion’s milk under the stars.
It’s rakı culture at its most alive.
Is Raki Legal in Turkey?
Yes, but it’s regulated.
Alcohol laws in Turkey restrict advertising and impose taxes, but rakı remains widely available in restaurants and stores.
Despite a predominantly teetotal population, rakı holds a special place in Turkish identity.
It’s more than a drink; it’s a symbol of hospitality, resilience, and the art of slow living.
What Are the Most Popular Rakı Brands?
Yeni Rakı is the classic—bold, reliable, and widely available.
Tekirdağ Rakısı offers a smoother, more refined taste, often attributed to the region’s artesian waters.
Efe Rakı broke ground with its fresh grape version, appealing to a younger crowd.
For something special, try Sarı Zeybek, aged in oak barrels for a golden hue and complex flavor.
Each brand brings its own twist, but all share the essence of Turkish rakı.
What Foods Pair Well with Raki?
Rakı loves company—especially on the plate.
Classic pairings include beyaz peynir (white cheese), kavun (melon), grilled fish, and spicy meze like acılı ezme.
It also complements hearty dishes like kebabs and liver.
The key is balance. The anise flavor cuts through rich, oily foods, cleansing the palate and enhancing the meal.
It’s a dance of flavors that makes the rakı experience unforgettable.
Truly! Rakı isn’t just a drink; it’s a cultural institution.
It embodies the Turkish spirit—bold, communal, and deeply rooted in tradition.
In my opinion, once you’re sipping it in a bustling meyhane or at a quiet home gathering, rakı invites you to slow down, share stories, and savor the moment.
So next time you raise a glass of lion’s milk, remember: it’s not just about the alcohol.
It’s about connection, culture, and the timeless joy of good company.
