Rakia is a fruit brandy popular in Southeastern Europe, particularly in Serbia, Croatia, Bulgaria, and Romania. It is made by distilling fermented fruit, most commonly grapes.
- Rakia dates back to the 14th century in what is now Bulgaria.
- The brandy was traditionally consumed for its taste and as a remedy for various ailments.
- In recent years, Rakia has gained popularity and recognition worldwide, with Rakia bars and festivals popping up in cities like New York and London.
A brandy made from damson plums popular in Central and Eastern Europe.
A fragrant grape-based pomace brandy from Italy.
An ouzo-like spirit made from either grape marc or pomace, popular in Greece.
Made from grapes and often aged in oak barrels, traditional Rakia has a smooth taste and is typically consumed as an aperitif or digestif.
This type of Rakia is made from various fruits, including plums, apricots, and quince. It is often consumed as a dessert drink.
A honey Rakia made by adding honey to the distillation process. It has a sweet taste and is often consumed during winter months as a warming drink.
Rakia is typically made from fermented fruit, most commonly grapes, but can also be made from plums, apricots, quince, or other types of fruit.
The taste of Rakia depends on the type of fruit used to make it, but most varieties have a strong, fruity flavor with a high alcohol content. Traditional Rakia made from grapes is usually smooth with a slightly sweet taste.
Rakia is typically consumed as an aperitif or digestif. It is served in a small glass, often chilled or at room temperature. Some people prefer to mix Rakia with water, while others drink it neat.
The alcohol content of Rakia can vary, but it is typically between 40% and 60% ABV.
Rakia can be found in liquor stores and specialty shops in Southeastern Europe and in some major cities worldwide. It is also available for purchase online.
