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== Etymology ==
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|rakia}}; {{lang-mk|ракија|rakija}}; {{lang-tr|rakı}} ({{IPA|/
== Overview ==
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
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.
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Normally, rakia is colorless, unless [[herb]]s or other ingredients are added. Some types of rakia are kept in wooden barrels ([[oak]] or mulberry) for extra aroma and a golden color.
It is
Greek [[ouzo]] (from grape) and [[tsipouro]] (from pomace), Turkish [[rakı]] (from sun-dried grapes) and [[Arak (drink)|arak]] in Lebanon and Levant region differ from rakia as they are redistilled with some herbs (commonly anise). Some tsipouro in Greece is made without anise in the same manner as pomace rakia (or pomace brandy).{{cn|date=December 2022}} "Boğma rakı" in Turkey (common name of the domestic raki which is produced at homes and villages) is similar to rakia in the Balkans.{{cn|date=December 2022}}
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=== Turkey ===
Raki or [[rakı]] ({{IPAc-en|r|ɑː|ˈ|k|iː|}}, {{IPAc-en|r|ɑː|ˈ|k|uː|}}, {{IPAc-en|r|ɑː|ˈ|k|ɜr|}}, {{IPA
=== North Macedonia ===
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