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Tekirdağ Rakısı Gold Series is produced by distilling the suma obtained from the best fresh grapes, together with high-quality aniseeds in rakı alembics. Gold Series, distilled in copper alembics, is matured in high-quality oak barrels which give it its golden colour and unique taste. Tekirdağ Rakısı Gold Series, which has become legendary with its golden-coloured drops, has an alcohol content of 45%. Rakı or raki, ( / r ɑː ˈ k iː/, Turkish pronunciation: [ɾaˈkɯ] ⓘ) is an alcoholic drink made of twice-distilled grapes. [1] It is the national drink of Turkey. [2] [ bettersourceneeded] It is also popular in other Balkan countries as an apéritif as well as in Kazakhstan. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, arak and aguardiente. If you are planning to prepare a “raki table” for dining at home, make sure to equip the table similar to what you have at a tavern (meyhane). Decide on the main course and prepare enough portions of it as most, you will already feel full with the mezes on the table. Rakı is sold by the drink (kadeh), in small 17-cl glass pitchers, in half-bottles(35 cl) and full bottles(70 cl). Raki is made of dried and fresh grape spirit flavored with aniseeds after a second or third distillation, the addition of sugar, and then finally, aging is done in oak barrels, which takes around 2 to 6 months.
raki: what it’s made of and how to drink it A briefing on raki: what it’s made of and how to drink it
Today, with increased competition from the private sector, and the privatization of Tekel in 2004, several new brands and types of raki have emerged, each with its own distinct composition and production method, although the overall qualities of the drink have generally been kept consistent. These include Efe Rakı, Çilingir Rakı, Mercan Rakı, Fasıl Rakı, Burgaz Rakı, Ata Rakı, and Anadolu Rakı. Sarı Zeybek Rakısı, another recent brand, is aged in oak casks, which gives it a distinctive golden colour. The tavern (Turkish: meyhane) specifically serves for the Raki culture. While you can enjoy this traditional ritual with your best friend or soul mate, you can go ahead and book a table for 4 as well. There is certain etiquette to drinking it though. Just like the French respect their wines and the English love their beer;Turkshave an age-old traditionfordrinking Raki the right way!
Until the last decades of the 19th century, the production of raki was done exclusively "at home", ie there was no mass industrial production. Colorless alcoholic beverages had long been consumed throughout the Mediterranean, known by various names: tsipouro, raki, arak, grappa. These are distilled from the by-products of wine, exploiting the vineyard as much as possible. The first distillation is made with suma mixed with 80% ethyl alcohol, followed by anise during the second distillation. During this process, red copper distillers are used (usually with a capacity of 5000 liters) where it is then separated into 3 different sections as top, belly, and bottom (referring to the layers of the distiller). During this period, rakı was produced by distillation of grapes pomace ( cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If aniseed was not added, it would take the name düz rakı ('straight rakı'), whereas rakı prepared with the addition of gum mastic was named sakız rakısı ('gum rakı') or mastikha ( Greek: μαστίχη). a small town of Tekirdag province, was a citadel on the ancient road between Istanbul and Europe during the Byzantine period. Nicholas Danforth (2021). The Remaking of Republican Turkey Memory and Modernity since the Fall of the Ottoman Empire. Cambridge: Cambridge University Press. p.150. doi: 10.1017/9781108973779. ISBN 9781108973779. S2CID 242353821.
Rakı - Wikipedia
Drinking rakıin Turkeyinvolves a ceremony, some traditions, and a good amount of pleasure. It's almost always done with friends and lots of good food. If this a birthday party and you have many people in the group, a restaurant venue might work better. The restaurant or a similar venue can have louder music and some traditional music such as “fasil” and some places include a belly dancer, too. The most important key to befit its dignity is to have it cooled, pour some cold water, and then a single cube piece of ice. If you add mild or warm water, it will not taste good, and you will agree with this once you know the difference. Kenyon, Peter (7 June 2013). "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules". NPR . Retrieved 3 November 2020.
The Name and The History of Raki
When mixed with ice and/or water for drinking, it turns milky white. Because of its color and hefty alcoholic punch, Turks call it lion's milk (aslansütü). Before the last 15 or so years, meyhanes were known to play very sentimental music. Men would go to drink raki and get into their ‘feels’. Now, meyhanes are much more lively and joyful. Young men and women go together with friends and the music tends to be modern Turkish pop or Arabesque music. In fancier meyhanes, there’s even live music. There are several historical places in the city; one of them is the Rakoczy Museum, a Turkish house dating from the 17th century built by Hungarian prince Ferenc Rakoczy II in 1720, who lived here until his death in 1735. The Rustem Pasha Mosque, the Tekirdag Museum and the statue of Namik Kemal, a celebrated patriotic poet who was born in the city, are other sights to visit in Tekirdag.
Tekirdag Rakisi Gold Series - 100% Fresh Grapes, Matured In Tekirdag Rakisi Gold Series - 100% Fresh Grapes, Matured In
Sipped slowly, with best friends or family, and after the sunset… Meet Turkish Raki, also known as the “Lion’s Milk” -unofficial, but by heart, the national drink of Turkey- is a centuries-old alcoholic beverage that has its own unique etiquettes and culture. A single (40 ml) is 105 calories, and an 80 ml (double) glass of Raki is equal to 3 glasses of wine or 5 slices of bread, which is around 170 calories. Since it is consumed with lots of meze plates on “Raki sofrasi”, those mezes might add on extra calories in the end. Otherwise, one or two glasses will not do any harm but good for the spirit of many.
If you're drinking lightly with one or two friends, ask for bir otuzbeşlik rakı (BEER OH-tooz-BESH-leek, a 35-cl half-bottle). First are processed fresh grapes and raisins to the so-called Suma distillate, then this grappa with anise is seasoned and then in the copper boiler No.. 10 distilled three times. By the triple distillation of Raki is particularly soft and round. This complex manufacturing process makes the taste of the Tekirdag no. 10 paid. Drink Tekirdag No.. 10 chilled at 8° until 10 ° Celsius with water mixed pure or traditional Turkish. To specify a part of water on a part of the spirit. It is important, first of all admit the Raki and then the water in the glass. With the collapse of the Ottoman Empire and the establishment of the modern-day Republic of Turkey, grape-based rakı began to be distilled by the state-owned spirits monopoly Tekel, with the first factory production taking place in 1944 in Izmir. With increasing sugar beet production, Tekel also began to distill the alcohol from molasses, and a new brand of raki made from sugar-beet alcohol was introduced under the name Yeni Rakı ('new rakı'). Molasses gave Yeni Rakı a distinctive bitter taste and helped increase the drink's popularity. Drink it only with people you have good conversations with, who are tolerant, know how to listen, and someone you enjoy having a conversation with, and that you have the tolerance for listening. A meyhane is a blend of a restaurant and a bar. There’s music, food, laughter, alcoholic drinks, and friends having a good time together. In the 1960s and 70s, only men would go. It’s only in the past 15 or so years that women have enjoyed meyhanes. In general, it used to be rare to see women drinking raki in public. Meyhanes are typically very simple venues (nothing fancy) and they usually serve a variety of sharing plates (called mezes in Turkish). On the more budget-friendly side, mezes are typically melon, feta cheese, and olives. On the more luxiourous end, a meyhane could also serve traditional cold vegetable Turkish dishes.
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