Rakia

Rakia or Raki is a type of fruit brandy popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 80%, but can go even up to 90% at times).

History

The history of rakia is hard to trace but it is believed to have been first produced in the 14th century. The first known written evidence of rakia dates back to 14th century Bulgaria. Monastery records from the 14th century show that monks used to produce rakia in their monasteries.

Production

Rakia is produced by distillation of fermented fruits. The process of making rakia involves several stages, including fruit selection, fermentation, distillation, and aging. The quality of rakia depends on the quality of the fruit used, the fermentation process, and the distillation process.

Types

There are many types of rakia, depending on the fruit used to produce it. Some of the most popular types include plum rakia, grape rakia, apricot rakia, and peach rakia. Each type of rakia has its own unique taste and aroma.

Consumption

Rakia is usually consumed neat, often with a side dish of cheese, ham, or pickles. It is also often used in cooking, especially in traditional Balkan dishes.

Health effects

Like all alcoholic beverages, rakia should be consumed in moderation. Excessive consumption of rakia can lead to health problems, including liver disease and alcoholism.

See also

• Brandy
• Fruit brandy
• Distilled beverage

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