Rakia: Difference between revisions

'''Rakija''', '''rakia''', '''rachiu''', '''rakirakı''' or '''rakiya''' ({{IPAc-en|ˈ|r|ɑː|k|i|ə|,_|ˈ|r|æ|-|,_|r|ə|ˈ|k|iː|ə|}}), is the collective term for fruit spirits (or [[fruit brandy]]) popular in the [[Balkans]]. The alcohol content of rakia is normally 40% [[ABV]], but home-produced rakia can be stronger (typically 50–80%).<ref>{{Cite web |date=January 23, 2016 |last=R. |first=Ivan |title=Rakia – Everything you wanted to know about this drink |url=https://www.slavorum.org/rakia-everything-you-wanted-to-know-about-this-drink/ |publisher=slavorum.org}}</ref>

Fruit spirits are known by similar names in many languages of the Balkans: {{lang-sh-Latn-Cyrl|rakija|separator=/|ракија}}; {{lang-sq|rakia}}; {{lang-gr|ρακή|raki}}; {{lang-bg|ракия|rakiyarakia}}; {{lang-mk|ракија|rakija}}; {{lang-tr|rakı}} ({{IPA|/rɑːˈkiːɾakɯ/,}}); {{lang-ro|rachie/rɑːˈkuː/, /rɑːˈkɜːr/). Similar drinks include ''sadjevec'' in [[Slovenia]], ''[[țuică]]'' or ''pălincă'' in [[Romania]], ''pálinka'' in [[Hungary]], and ''[[pálenka]]'' in [[Slovakia]] and the [[Czech Republic]]rachiu}}.

Rakija is produced from fermented and distilled fruits, typically [[plums]] and grapes, but also [[apricots]], [[pears]], [[cherries]] or [[raspberries]].<ref name="Bethune">{{cite web |last1=Bethune |first1=Meredith |title=What Is Rakija? |url=https://www.tastingtable.com/693535/rakija-rakia-spirit-cocktails-brandy/ |website=tastingtable.com |date=14 January 2022}}</ref> Other fruits but less commonly used are [[peach]]es, [[apple]]s, [[Ficus|figs]], [[blackberries]], and [[quince]]. Common flavours are ''[[šljivovica]]'' and ''[[țuică]]'', produced from [[plum]]s,<ref>{{cite book |last1=Wells |first1=Mike |title=The Danube Cycleway Volume 2: From Budapest to the Black Sea |date=2016 |publisher=Cicerone Press Limited |isbn=9781783623136 |pages=44–48}}</ref> ''kajsija'', produced from [[apricot]]s, or ''grozdova''/''lozova'' in Bulgaria, ''raki rrushi'' in Albania and Kosovo, ''lozovača''/''komovica'' in Croatia, North Macedonia, Montenegro, Serbia, Bosnia and Herzegovina all produced from grapes.<ref>{{cite book |editor1-last=Kahl |editor1-first=Thede |editor2-last=Kreuter |editor2-first=Peter Mario |editor3-last=Vogel |editor3-first=Christina |title=Culinaria balcanica |date=2015 |publisher=Frank & Timme GmbH |isbn=9783732901388 |page=85 |url=https://books.google.com/books?id=uEQtBgAAQBAJ&pg=PA85}}</ref><ref>{{cite book |last1=Nickels |first1=Sylvie |title=Yugoslavia: Slovenia, Croatia and Bosnia-Hercgovina, including the Dalmatian coast, Volume 1 |date=1969 |publisher=J Cape |page=107}}</ref> These are the same as "[[Zivania"]] in Cyprus.

Similar spirits are produced in [[Romania]], [[Moldova]], [[Poland]], [[Ukraine]], [[Czech Republic]], [[Hungary]], [[Slovakia]], [[Bulgaria]] and the [[Caucasus]]. In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums (and sometimes out of [[mulberry]], [[Cornus mas|thanë (carnelian cherry)]], or walnuts) in colder climate areas.

It is supposed to betraditionally drunk from special small glasses which hold from 30 to 50 ml.

Raki ({{lang-sq-definite|rakia}}) (a type of rakia) is a traditional drink in [[Albania]].<ref name="Encyclopædia Britannica">{{cite web | url=http://www.britannica.com/EBchecked/topic/12472/Albania/42634/Political-process#toc276850 | title=Encyclopædia Britannica | access-date=4 September 2013}}</ref><ref>{{cite web | url=https://balkaninsight.com/2012/01/24/islam-in-kosovo-proves-no-bar-to-alcohol/ | title=Islam in Kosovo Proves no Bar to Alcohol | date=24 January 2012 | access-date=14 January 2021}}</ref> Until the 19th century, [[meyhane]]s would serve [[wine]] or [[meze]].<ref>Music of the Sirens, Inna Naroditskaya, Linda Phyllis Austern, Indiana University Press, p.290</ref> Rakia is deeply connected to the Albanian tradition and as such it is produced everywhere in Albania and Kosovo, sometimes professionally and sometimes in an artisanal way. [[Skrapar]] is a region of Albania known for the production of rakia. In fact, Skrapar spirit is verytypically popular not onlyfound in Albania but also elsewhere in Europe. In every part of Albania, Skrapar spirit is always required in all festive ceremonies, as thea bestpopular alcoholic beverage. Grapes are grown in pergolas that are arranged in tall trees such as oaks, and plums, etc. Overall, the Skrapar area produces a strong spirit with an alcohol content of up to 45%. The most famous villages for the production of rakia are Zaberzan, Muzhakë, Rog, and Vendreshë. After the grapes are harvested, they are pressed and collected in wooden barrels. Today, plastic barrels are used. The crushed grape, at this stage is called bërsi, and it is left for 25 days, almost a month which is also the right time for fermentation. Proper grape fermentation is also understood by a strong characteristic odor. When this fermentation is achieved, the shoots are ready to produce spirit. The grape shoots are then boiled in tinned and sealed copper pots,; the wood used must be oak wood which produces a lot of heat needed to turn the shoots into steam. These vapors then pass through copper pipes which pass through a cold container from where the opposite process is achieved, that of distillation, iei.e. the return to liquid state of the vapors. AtA thesmall bottomnape ofis theplaced tubeat isthe placedbottom aof smallthe napetube from which the spirit flows into a glass or plastic container. The spirit is then stored in small glass bottles.<ref name="Skrapar Administrative Commune">{{cite web | url=https://www.visitskrapar.com/rakia-e-skraparit-pija-me-njohur-ne-shqiperi/ | title=Komuna Skrapar | access-date=8 April 2019}}</ref> Rakia is produced in a similar way in Kosovo, where it is usually served with meze. [[Rahovec]] is the best-known producer of rakia in the country and there is an annual festival dedicated to rakia.<ref>{{cite web | url=http://old.kosovapress.com/sq/lajme/rrushi-vera-dhe-rakia-iu-presin-nkonak-te-rahovecit-49537/ | title=Rrushi, vera dhe rakia iu presin "n'konak" të Rahovecit| access-date=14 January 2021}}</ref>

Rakija ({{lang-sr-cyr|Ракија}}) is one of the most popular alcoholic drinks in [[Serbia]].<ref name="novosti.rs">{{cite web|url=http://www.novosti.rs/vesti/naslovna/aktuelno.239.html:247897-Nema-sljivke-bez-podrske|title=Nema šljivke bez podrške|access-date=28 September 2014}}</ref> It is the national drink of Serbia.<ref name="Rakia, The Serbian National Drink">{{cite web|url=http://www.sickchirpse.com/rakia/|title=Rakia, The Serbian National Drink|work=Sick Chirpse|date=5 April 2013 |access-date=28 September 2014}}</ref><ref>{{cite web|url=http://www.rakiabar.com/about-rakia/brandy-history.30.html|title=Brandy history - Rakia Bar|access-date=28 September 2014}}</ref><ref>{{cite web |url=http://www.belgradian.com/serbian-drinks/rakija/|title=Rakija |date=2011|publisher=BELGRADIAN by KIELO}}</ref> According to Dragan Đurić, President of the Association of Producers of Natural Spirits, the EU protects the names of beverages by allowing the prefix ''Serbian''.<ref name="novosti.rs"/> In Serbia there are 10,000 private producers of rakija. Two thousand are on the official register and only about a hundred cellars produce high-quality spirit.<ref name="novosti.rs"/> The most popular rakijas in Serbia are: "sljivovica"-it is made from plum, apricot rakija and pear rakija. Belgrade is the site of a Rakija museum.<ref name="dailybeast">{{cite news |last1=Weisstuch |first1=Liza |title=Is This Rustic Southern European Booze the Next Mezcal? |url=https://www.thedailybeast.com/sljiva-serbias-popular-brandy-could-be-the-next-mezcal |work=The Daily Beast |date=11 February 2023}}</ref> A 14th century Serbian source is the earliest confirmation of Rakija-making.<ref name="Edmonds" />

Croatia has EU Protected Geographical Indication of 6 rakija products (Zadarski maraschino , Hrvatska travarica, Hrvatski pelinkovac, Hrvatska stara šljivovica, Slavonska šljivovica and Hrvatska loza).<ref name="europa1"/>

Rakija ({{lang-mk|Ракија}}) is one of the most popular spirits in [[North Macedonia]], with the most common types are yellow and white grape rakija. [[Tikves]] winery makes the most famous rakija which is made in [[Kavadarci]]. A lot of people in North Macedonia make homemade white rakija with natural process from grape distillate and add [[anise]] which gives sweetness. In industrial production, the percentage of alcohol in rakija is between 40 and 45 percent, but in domestic production, this percentage can be more than 60.{{Citation needed|date=May 2018}}

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.<ref name="Piercy">{{cite book |last1=Piercy |first1=Joseph |title=Slippery Tipples: A Guide to Weird and Wonderful Spirits and Liqueurs |date=2010 |publisher=The History Press |isbn=9780752496856 |url=https://books.google.com/books?id=POcTDQAAQBAJ&pg=PT17}}</ref> When drinking "for the soul" of the deceased, one spills some rakia on the ground, saying "ForMay theGod peacefulreceive restthis offor the soulher/him", before drinking the rest.<ref name="Piercy" />

It is also used as a sacramental element inby the [[Bektashi Order]],<ref>{{cite web |last1=Magra |first1=Iliana |title=The Bektashis have stopped hiding |url=https://www.ekathimerini.com/society/1225686/the-bektashis-have-stopped-hiding/ |website=www.ekathimerini.com |date=26 November 2023}}</ref> and [[Alevi]] [[Jem (Alevism)|Jem]] ceremonies, where it is not considered alcoholic and is referred to as "dem".<ref>{{Cite journal |last=Soileau |first=Mark |date=August 2012 |title=Spreading the ''Sofra'': Sharing and Partaking in the Bektashi Ritual Meal |journal=History of Religions |url=https://www.journals.uchicago.edu/doi/10.1086/665961 |url-access=subscription |volume=52 |issue=1 |pages=1–30 |access-date=June 5, 2021 |doi=10.1086/665961 |jstor=10.1086/665961}}</ref>