A Brandy (Rakia) Article - Brandy Around the World

There was an interested article about Brandy generally and although not mentioning Rakia in particular, it gives a good insight into Brandy that is produced from different parts of the world. After all, Rakia is techinically a brandy made in the same way. but subjected to local techinques and different base ingredients.

Brandy is a spirit made by distilling grapes to a higher proof than they achieve as wine. Most brandy is made from actual grape wine, though some may also be made from the pulpy mixture of stems and seeds left after grapes are pressed, and some is made from the fermented juices of fruits other than grapes. The name brandy is a shortening of the Dutch word brandewijn, which means ôfire wineö.

Brandy has been an extremely popular drink for hundreds of years and is most often enjoyed as an after-dinner drink. It is often suggested that brandy should be warmed slightly, using a candle or small flame, before drinking it. This causes the vapors to become much stronger and the alcohol to become more liquid, an effect many people enjoy. This method, however, tends to overpower many of the subtle tastes and textures of brandy, and so many connoisseurs recommend treating brandy like any other wine and drinking it at room temperature or slightly cooler.

Brandy is grown throughout the world, since it is an obvious extension of the wine industry and wine grapes are such a massive crop. Some regions produce brandy named specifically for their small growing region, such as Metaxa in Greece and Cognac in France.

The brandy produced in the Cognac region of France is by far the most well-known and admired brandy in the world. There are strict requirements dictating its production û at least 90% of the grapes used must be of the Colombard, Ugni Blanc, or Folle Blance varieties, and it must be distilled in a traditional method using copper pots. Famous Cognac brandy varieties include Hennessy, RTmy Martin, and Courvoisier.

Armagnac brandy, though perhaps not as well-known as its Cognac cousin, is another French variety that is usually treated in its own class. It is produced in the Armagnac region of southern France and has similarly strict rules governing its production. Famous Armagnac brandy varieties include Delord, Laubade, and Baron de Sigognac.

American brandy has become more respected and popular in recent years, with the vast majority coming from the state of California û unsurprising, given the thriving wine industry in California. American brandy varieties also have a set of rules governing their production, though they are not quite as strict as the French procedures.

Some brandy, most notably the Italian variety known as grappa, is made using the seeds, stem, and residue pulp left over from pressing grapes into juice for wine. This mash is then fermented, and the remaining pomace is turned into brandy, which is usually referred to simply as pomace brandy.

Brandy may also be made using fruits other than grapes, such as cherry, apricot, plums, and apples. These fruit brandies usually bear a strong flavor of the fruit they represent and are often strengthened using fruit extracts or sweetening syrups. Popular fruit brandies include the cherry-flavored Kirsch from Germany, the apple-flavored Calvados from France, and the plum-flavored Mirabelle from France.

Article source from
http://www.wineglobe.com

Peshterska Grape Rakia - Trakia Valley

Another online wine merchant with Peshterska Rakia selling alongside other wine and spirits. This particular Rakia is probably one of the best selling Rakias coming from the Trakia Valley,

Peshterska Rakia has had big media coverage in the media and especially on television this Christmas in Bulgaria. A popular everyday drinking Rakia and incidently one of the cheapest to buy.

Peshterska Grape Brandy 750ml Trakia Valley, Bulgaria Product Notes: Golden salmon color. Vanilla and toasted nut aromas. nice oily texture. Dryish, vanilla bean oily nut flavors. Finishes with a lightly sweet powdered sugar and pepper fade. A nice texture and finish but could use more on the mid-palate International Review of Spirits Award: Silver Medal About the Estate: PESHTERA WINERY is also an acknowledged producer of a range of rakias (grape brandies) that are obtained from selected sorts -- Misket and Muskat grapes -- through a traditional Bulgarian technology. Among the most popular brands in Bulgaria are Peshterska Muscat Rakia, Peshterska Selection Rakia, Peshterska Special Rakia, Peshterska Matured Rakia and Peshterska Grape Rakia. Our Price: $19.99 clipped from www.wineglobe.com

Where Can I Find Rakia in New York?

There was a Rakia topic on a forum back in 2003. The title of the topic and article was:

Where to find Rakia?, Banitza and a moral

There are supposedly places in New York where one can find Rakia, an amazing Bulgarian spirit that is similar to grappa (but much better!). I have been hunting this stuff all over NY...unsuccessfully. A waitress at Mehanata, the only Bulgarian restaurant in NY, tipped me off to a Bulgarian deli in Queens called Black Sea Delicatessen (39-39 47th Avenue, "open seven days 8am-10pm" according to their card). I called and confirmed that they have rakia and were open before trekking out there. The lady assured me that they are open until 10 and have 3 varieties, but when I arrived they were closed! (And I looked around for the Candid Camera truck and people laughing before giving in). Did this 3 or 4 times before giving up. Once, I was in the neighborhood for Romanian food and just dropped by but it was closed. When I called the next day, the lady told me that they are always open but that day they were closed. I have tried contacting distributors in CA and producers in Bulgaria but have come up dry (literally!). Does anyone here have any other leads or interest in rakia? Thanks in advance. Roger PS. On one trip, however, the Romanian-Armenian deli next door informed me that Black Sea Delicatessen was out of business. Perhaps worried by my forlorn gaze, they notifed me that they had just pulled a wonderful, fresh banitza out of the oven. Def worth a return trip. And from this I have extracted the following moral : when chowhounding (or boozehounding), if you can't satisfy one urge, chances are some other delight is to be discovered nearby.

The replies to this article were:

What is Banitza? I don't know where you can find it, but I can suggest you try looking for palinka (hungarian - transilvanian specialty). It's even better than rakia.

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Palinka is great too but where would I find it? I have only had it once in NY, straight out of the suitcase of a Romanian friend. I'm guessing it's going to be even harder to find. Banitza (also Banitsa) is a fillo pastry with egg and cheese filling, sometimes also filled with spinach. Plenty of recipes if you search in google, or just go and get a great one in Queens.

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Palinka is only sold in one store in Manhattan, as far as I know. Crown Wines and Liquors 1587 Second Ave. at 82st. They have apricot palinka $20 for 1L and 750g for the same price made of cherry, apple, or peach. I am replying to your question because it is my favorite liquor and it would be good for more people to know about it.

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Source http://chowhound.chow.com/topics/270420

Tetevenska Slivova (Plum) Rakia

I have found a review for this Rakia and have translated it from Bulgarian to English - not too good, but you will get the picture.

Tetevenska Slivova matures. He is 3 years, characterized by slightly lighter in colour and a little more tang. And it'm quite embezzle, I have no complaints. To drink chilled, but not much, because spices are lost. The right choice for anyone who would fight snobarskoto respect to slivovitsata and even to the spirits as a drink.
Price: Tetevenska matures - 8.90 - 9.20 euro

Note: Some institutions do not support these spirits Unknown why. Others have them, but you've finished the first bottle, it appears that no second.

Another description has been found and given here:

Tetevenska matured and Trojan Plum Brandy

Produced in specialized workshops in Teteven and Trojan. Use only healthy, well-ripened fruits of different varieties of plums grown in these areas. Processing of fruits, fermented fruit pulp and destilatsiyata are for the old Trojan plum brandy. The resulting plum distillate is diluted with softened water to alcohol content 42-43% vol., otsvetyava to drive to Mel ¬ svetloslamenozhalt color filter back and spillage in transport casks for aging that is still 3 years. Then draw up a trial Blend, which is tasting and approved on the basis of him being drawn up production Blend, which after processing as required by the test is filtered and bottled. The alcohol content is 40% vol.

Extract from http://www.mahmurluk.com/2008/07/blog-post_5923.html

Bulgarian Apricot Rakia - Kaysieva Rakia

Quite often you will see Rakia being sold in bazaars and markets up and down the country. All home produced they are made from various fruits, grape, plum, apple cherry and today I saw some apricot based Rakia (Кайсиева ракия) begin sold alongside a grape and plum based Rakia.

I found an article describing how the commercial Apricot Rakia is processed, not brilliant English bit gives you the basics:

Made by well ripened fruit of apricots. Processed fruits, alcoholic fermentation and distillation are listed under "General". Apricot brandy alcohol content is 36% vol..
In retail store meets apricot spirits as the Silistra apricot spirits. It is produced in the region of Silistra by well ripened apricot fruit to be processed immediately upon receipt in the enterprise.

Processing of fruits, fermented fruit pulp and distillation is carried out as usual in apricot spirits. Prior in slop containers for storing standardized distillate (brandy) is otsvetyava with caramel color to light. Aging in barrels bearing or transport a minimum of one year and then bottled. Alcohol degree Silistrenska of apricot spirits is 37% vol.

Extract from "Production of household spirits, liqueurs and fruit wines" by D. Tsakov

How Do You Make Bulgarian Rakia? - Question Answered

A question was asked on Yahoo! - Answers back in 2007. There were a few answers and the following was voted as the best. I have also quoted another answer to this question as it gave a quite interesting account as well.


Best Answer was written by Yahoo! Answer member InLoveandWar

The traditional Rakia is acquired by the distillation of fruits or wines in a special metal pot. It is heated by setting up a small fire underneath the pot. The first thing that will come out of the pot is a substance rich with methyl achohol, you should throw it away as it’s poisonous. You should get 1/2 litre of this substance when boiling 100 litres of fruits or wines.

Rakia ( cyr. Ракия ) is considered to be the national drink in Bulgaria and all the other Slavic Balkan nations. It has a very high alchohol content and is made by distillation of fermented fruits like plums, grapes, apples, quinces and other. Most people in rural areas make Rakia at home, therefore it’s alchohol content can reach 60% or more. It’s usually consumed with shopska salada, pickles, turshia. The Rakia is often compared to brandy and vodka. I’ll add a recipe how to make different types of Rakia at home later on.

The traditional Rakia is acquired by the distillation of fruits or wines in a special metal pot. It is heated by setting up a small fire underneath the pot. The first thing that will come out of the pot is a substance rich with methyl achohol, you should throw it away as it’s poisonous. You should get 1/2 litre of this substance when boiling 100 litres of fruits or wines.

The main ingriedients for the Rakia should have a fine taste, not too sweet, sour or bitter. The bitter taste means that it more than 5 months old. The fire underneath the bot shouldn’t be very big, otherwise you’ll burn the whole mixture.

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Another interesting answer by Yahoo! Answer member alicias7768

To make rakia you will need a still. Obviously the ideal would be a copper pot still, but if you want to go cheap, get an electric pressure cooker (do not use a stove top model, as there is a significant fire/explosion risk). Where the valve is, you will need to hook up some surgical tubing. The tubing then connects to a coiled copper tube in a bucket filled with ice water. The copper coil pokes through a hole in the side, where a glass catches the distilate.

Generally you will want to throw out the heads, the first part of the output (first quarter inch or so), because if the wine you used wasn't fermented properly (rare, but can happen), you can get toxic methanol in your brew. The tails (when too much water gets in, also gets thrown out, as it tastes less than ideal). Many distillers put the heads and tails into the next batch.

Of course, in America, you are not to even attempt to make your own rakia or grappa, as it is illegal, unless you have a bonded, licensed distillery. Of course, I do not write this from experience, but only from theoretical conjecture. If you happen to live in a place where this is legal, you should probably find a more experienced person to set up your still and to help you with the first few batches.

Serbian Rakia - Recommended Reading

There are quite few countries in the Balkan Peninsular that have Rakia or Rakia style making, one from Serbia was found today. It takes you through the process with a bit of history and trivia attached. the photographs are also very good and support the text very well.

Taken from:
http://palachinka.blogspot.com
I recommend you visit this site to see the full account.

Šljivovica

Šljivovica, plum rakija from Serbia is a world famous alcoholic beverage. Mostly homemade, it exceeds any other spirit.

Serbian people have many uses of rakija. It has an important role in everyday and ritual life. There is no slava, wedding or funeral without rakija. Although the consequences of alcoholism are very well known, Serbian people has always considered rakija more useful than harmful. There is a saying "Rakija is medicine". Many elders drink it every morning on empty stomach because it opens the appetite. In traditional medicine it was used as the basic disinfectant.

History of rakija is blurry. Slavs came to Balkans in VII century and their affinity to Medovača, spirit made of honey, was documented in V century. We should certainly not ignore the fact that various fruit spirits were made and that they could have "evolved" into rakija. Speaking in the favor of the assumption that rakija was made in Serbia even before XV century is the fact that there is a paragraph about alcohol misuse in Dušan's Code (XIV century), one of the most significant Medieval law documents:

"Drunk goes form somewhere and if provokes or cuts one, or bleeds one, and doesn't kill, to that drunk shall an eye been taken out and a hand cut off. If drunk yells, or takes one's hat off, or embarrass in some other way, and doesn't bleed, that drunk shall be beaten, a hundred times with a stick, then thrown into a dungeon, and then taken out of the dungeon, beaten again, and than let go."

Paragraph 166 - About drunks

A Typical Rakia House - Some Pictures

These pictures were found of a Bulgarian distilling house and is typical of the thousands that are scattered all overBulgarian towns and villages. These particular pictures are courtesy of imagesfrombulgaria.com taken in 2006.

Notice the white Trabant parked there. If it isn't a Trabant it would be a Lada.

This particular Rakia House has four still. There ae four chimneys!

The Bulgarian blue is typical village dress colour as well as the hand knitted bobble hat

A fine example of one of the many different kinds of still that is used, mainly made of brass unlike the industrial commercial stainless steel.

The concret base will last for centuries acting as a good insulation for the fire inside

Another typical sight seen, the little plastic buckets and smaller cups for measuring the alcohol content. Can you see the 'secret' herb ingredient in the jar in the background.

Sungurlarska Rakia - From Vinex Slayantsi

This Raki ais produced by the Vinex Sungurlara Estate producing three grades of Rakia.

Grape Rakia Sungurlare Special,
Grape Rakia Sungurlare Muscat
and
Grape Rakia Sungurlare

You can find more about the producers of thius fine Rakia at Rakia-producers-vinex-slavyantsi

I found a Rakia Drink Menu and Price list from Restaurant Moskva A Russian Restaurant in Sofia.

• Royal Amber 50ml 21.99 lv.
• Rakia from Khan Krum 13 y.o. 50ml 6.59 lv.
• Burgas 63 Perlova 50ml 6.59 lv.
• Burgas 63 Barel 50ml 4.99 lv.
• Burgaska Muskatova 50ml 3.99 lv.
• Slivenska Perla 12 y.o. 50ml 7.59 lv.
• Slivenska Perla 50ml 3.99 lv.
• Tetevenska Slivova Special 10 y.o. 50ml 6.59 lv.
• Troianska Special Reserve 25 y.o. 50ml 7.59 lv.
• Peshterska Muskatova 50ml 3.99 lv.
• Sungurlarska Special 50ml 3.99 lv.
• Muzhka rakia 50ml 3.99 lv.

Sungurlarska is priced at the lower end of the selection given here.


At Don Vito a catering company, again based in Sofia they sell this Rakia by the bottle for 13 BG Lev (500 ml.)

The Bottle Rakia Price List is given here:

• Yambolska bottle 500ml. 13.00lv.
• Sungurlarska bottle 500ml. 13.00lv.
• Peshterska bottle 500ml. 13.00lv.
• Karnobatska bottle 500ml. 13.00lv.
• Dyadova usukanitsa bottle 500ml. 13.00lv.
• Slivova mellowed bottle 500ml. 13.00lv.

Suhindolska Rakia

This is the first post of a series that show commerical brand Rakias in their own unique style of bottle foudn in supermarkets and shops in Bulgaria.

A weird bottle shape indeed. This Suhidoska Rakia certainly has a bottle of novelty and of course this alone is a good selling feature.

I have seen it being served in the "Banski Aiduti" tavern based in Bansko
The menu shows this

"Suhindolska special – 50 ml – 6.00 BGN"

Pretty expensive and for only 50 ml as well, but it is a restaurant based in a skiing resort.

There was also mention in a forum, naely about the shape of the bottle. Quoted as follows:

besarabe, Nikica ... this is my special bottle from "Suhindolska otlezala grozdova " ...

when you look at the bottle from one angle it looks just straight ... after you drink 2-3 glasses and spin the bottle at let's say 90 degrees it appears to be the way it looks above

nazdrave

From Anonymous

Commercial Supermarket Rakia

Homemade Bulgarian Rakia to one side for a moment.... let's look at some commercial Rakia products.

Surveying the shops in the Yambol region Bulgaria, which is local to many big producers, the range of Rakia for sale is incredible. There must be over 100 different Rakia products in the few supermarkets I visit, many of them only sell the popular and local brands. If I was to visit other regions of Bulgaria and visit their shops for other Rakia brands, this different varieties of Rakia seen would take another giant leap in numbers.

What is even more fascinating is that the Rakia products probably have the most unusual and decorative bottles of all the spirits that are for sale. Each producer of Rakia other than the label has a unique design of bottle. Not only that, some change the design of the bottle every so often so effectively you get a limited edition of bottle never to be seen again in many cases.

Much as I hate shopping, there is much time spent surveying the bottles of Rakia in shops and on occasion a few pictures are taken of the these fancy and decorative bottles. One supermarket once took offence and kicked me out of the shop for doing so, but not before a few good pictures of the range of bottle designed for Rakia.

Getting information and background to different makes of Rakia is difficult. There isn't that much information about on the Internet and certainly limited information such as the name, alcohol percentage, producer and maybe a little on the age printed on the label of the bottles.

My quest now is to try and gather more information about lesser known brands of Rakia and some help would be a useful from visitors to this site. Any offers?

In the meantime I will be publishing a few of my finds in picture form with a little information taken from the label. If anyone know of additional facts about the brands published please let me know.

Nastrave!

Nice Cretian Website Link on Raki Tsikoudia Found

I just came across a lovely website based in Crete. It gives give a fine detailed description, history and fine information all about Cretian Raki or Tsikoudia. There are some very interesting pictures that accompany the fine writing. I enjoyed the read immensely and wholeheartedly recommend you visit.

Here are a couple of paragraphs from the start of the site page to get you going:

Every autumn after grape harvest, various wine festivities begin throughout Greece. A few days later, in Thessaly, Epirus, Macedonia and on the island of Crete the "Celebration of Tsipouro" takes place.

Tsipouro is a strong distilled spirit containing approximately 37 per cent alcohol per volume and is produced from the must-residue of the wine-press. The name tsipouro is used throughout the country, except for Crete, where the same spirit with a stronger aroma is known as tsikoudia. Also the Oriental name raki is used, from which the term "rakizio" is derived, used to refer to the drink's distillation process, which usually turns into a huge celebration among family, friends and neighbours.

Turkish raki, its traditional drink, is not the same drink as the Cretan one. In Turkey raki was first produced from the residue of grapes left over from wine making only. When a shortage of residue started, spirits from abroad were imported and processed with aniseed.

If you want to read just click on this link: http://www.sfakia-crete.com/sfakia-crete/raki.html

Natrave Crete!

Results of the Recent Poll - Which Country makes the Best Rakia?

The results of the recent survey have now been assessed. The question that was put was:

Which country makes the best Rakia/Raki/Grappa etc.?

The countries that were placed for voting were:

• Croatia - 2 votes
  
• Greece - No votes
  
• Turkey - 1 vote
  
• Bulgaria - 14 votes
  
• Peru/Chile - No votes
  
• Italy - 2 votes
  
• Macedonia - No vote
  
• Hungary - No vote
• Others - 6 votes

• Total Votes Cast 25

There was no shock result here as Bulgaria took top place with 14 votes, over half. There were no votes made for Hungary, Macedonia, Peru/Chile or Greece. As Greece and Macedonia are both direct neighbours to Bulgaria the zero vote surprised me.

Italy and Croatia both took two votes each and 'Others' gained 6 votes.

Seeing as this was a Bulgarian based site did give a bias on voting as most guests viewing this have an interest in Bulgaria and its national spirit. We do however get many American and Canadian visitors, who probably voted for most if not all the ’other’ option.

Does this make Bulgaria the country that makes the best RakiaRaki/Grappa etc.? To those in Bulgaria probably the answer is yes. To others outside Bulgaria and in other Rakia/Raki/Grappa etc. or equivalent countries, no.

A big thanks to all who voted

Burnt Wood + Rakia = Moonshine Whiskey

Rakia drinking an talking about rakia is a favourite pastime in the dark December evenings in the Bulgaria kitchen, after all that is the only room that is heated in the winter months. Visits from family and friends are frequent, this also saves on fuel. So it was a heat saving visit one evening with a friend whose previous open invitation to visit one evening and try his rakia was finally taken up

It was with interest that I had a detailed discussion with this friend who is well up on homemade rakia processing. He even has his own system for distilling in his outbuilding in Yambol which he offered me to use for next year's rakia. I'd be a fool (or a non-Bulgarian) not to take it up and save 15 Bulgarian Lev in the process.

He has lot of experience in his youthful 40 years on this Bulgarian soil. He shares so me of these with me and also tells me just to tease that he has many rakia secrets that he holds back from telling me. 'Edin Den' (which means one day) was repeated to me every so often. Perhaps I have not been here long enough yet to qualify for these secrets.

However he did give a lot away and one interesting tip stuck in my mind. He had told me that when he was working in America he picked up a few tips from Americans who illegally made moonshine, with this hobby in his blood he naturally got in on the act as well. When they process moonshine in America some use a method of colouring the spirit which he now uses in Bulgaria for his rakia. This is what he told me:

After you run off the rakia that has been freshly distilled, it is just like water, crystal clear. You can colour this clear rakia by taking a piece of dried fruit wood, it can be apple, pear, apricot or even sliva (plum) wood. You then burn the wood over a flame till it is blackened all over put it in the rakia for a few days. The rakia will turn amber in fact the same colour as whisky and it will also give the rakia little smokey taste.

I tried some of his rakia that was given that had bee through this method, it was darker than the normal homemade rakia you see but the big difference was the aroma and taste. There was a smokey hint to both the smell and taste. This was very different to all the rakias I have tried to date, in fact it was not unlike whiskey. To me this was a new slant on a rakia that wasn't. Would I try this next year? Well I might just take a few litres and give it a go, maybe whisky lovers might take to it. But to me rakia, the traditional homemade Bulgarian rakia that is, tops whiskey any day.

Homemade Rakia and Useful Tips for Guests

There was a nice diary article found from an American living in Bulgaria, which goes back to the year 2000. A few useful tips to vistors to Bulgaria along the way as well if you want to read the whole article.

I still find the language exciting and fun to learn. At this na gosti (a visit) the husband talked our ears off and we were able to taste some homemade rakia, wine and whiskey. It Bulgaria you must always have a something in your glass. I think I have learned this skill of keeping just the right amount in the glass, so I will not receive more, but I am afraid Josh still has not caught on!

Here are some things that I have learned so far in Bulgaria and that I hope to carry home with me to the States. Never go empty handed when you visit someone. Many Bulgarians bring sweets, flowers or a drink to share. I love this; it is so thoughtful and really should be done everywhere. Another thing I hope to carry home is taking your shoes off at the door. We are always offered slippers to wear at any house we go to. I like this because I don’t like to wear shoes very much and also because I think it feels very welcoming.

Original source http://www.geocities.com/joshkatem/fall00/11-21-00.htm

Rakia Exports to other EU Countries - Trade Mark Wars

I found this clip today and although quite old is quite interesting refering to the export of 'Rakia' to other members of the EU. It is a matter of debate how the product is to be labelled.

Reading Room - Made in Bulgaria

13:00 Thu 12 Feb 2004 - Alexandra Alexandrova

The Balkans are at war again. This time battle will be waged over the right to produce and export "rakia" in the European Union countries under the name "rakia". This issue might be interpreted by some as firm confirmation of the old Balkan saying: "All Bulgarian roads pass through an inn" meaning all problems find a resolution there. This time, however, the problems seemed to have started in the inns.

Producers of spirits in Macedonia are panicking because of Bulgaria's decision to address the European Commission with the request to register rakia and mastika as Bulgarian products.

Romania, Bulgaria's northern neighbour, has claimed that rakia is their traditional alcoholic beverage and should be registered under the name "rakiu" denoting an alcoholic beverage made of plums.

Slovenia, in turn, has claimed rights over the "kostilska rakia" trade mark.

The words "rakia" and "mastika" are actually widely used across the Balkans as a whole, associate professor Borislav Georgiev, a linguist at New Bulgarian University was quoted as saying by several Bulgarian media in the past week. The Balkan languages can be said to have borrowed the word "rakia" from Turkish, while Western European languages have borrowed it from the Arab vocabulary.

The word for mastika, on the other hand, is derived from the Late Latin word used to denote the fragrant tar extracted from a special kind of tree of the same name.

Georgiev said that all countries which were once part of the Ottoman empire now have grounds to claim that the rakia and mastika are their traditional beverages.

It seems that arriving at compromises is much easier in linguistics than it is in business.

So far no one has claimed the denomination "mastika" and there is huge likelihood that Bulgaria may have mastika protected in the European Union, Minister for European Affairs Meglena Kuneva said. Her optimistic message was the subject of much comment in the Bulgarian press. Macedonian media again protested against Bulgaria's claims regarding mastika, saying that Macedonia's traditions in the production of the anise beverage go back 300 years. This statement has been treated mainly as an emotional outburst, since in 2003, Macedonia celebrated the centennial anniversary of its statehood.

Cognac, champagne, Bordeaux, and ouzo are among the Western European product denominations which have already been protected by the European Union. The protection measures are necessary since these products are very popular and are often copied. According to official statistics, France is earning $31 billion a year, $8.5 billion of this from exports.

Bulgarian producers are quick to follow in the same steps and ensure future incomes from a protected trademark.

Bulgaria's goal is to include traditional Bulgarian products in the special register kept by the European Union to include products with protected denomination for origin. About 100 geographical denominations, listed in the Bulgarian patent office, are expected to pass much easier the registration procedures at the European Union after 2007, when Bulgaria is expected to join the EU as a full-fledged member.

Bulgaria has already approached the European Commission to win protection for denominations such as "rakia" and "mastika" by analogy with what Italy and Greece have achieved by protecting their "grappa" and "ouzo," Emilia Vulcheva of the Euro Integration department of the Ministry of Agriculture told a news conference earlier this week.

Bulgaria, Romania and Slovenia may all be turned down in the long run, and have to kiss goodbye to the trade mark "rakia", experts forecast. This, however, does not mean that denominations such as "karlovska grape rakia" cannot be registered.

Currently Bulgaria has a list of products with protected denomination of origin which has been put to Brussels with the request to have all the products included in it, also incorporated into the European register.
Bulgarian rose oil and lavender oil are on that list.

The international price of Bulgarian rose oil is about 4000 a kg. The exports currently vary between 800 and 900 kg a year.

The association of meat producers in Bulgaria wishes to license the Bulgarian "pastarma," "lukanka" and "sudzhuk" - special flat sausages traditional for Bulgaria. Smiadovska lukanka is already on the list of protected denominations of origin which the Bulgarian state has submitted to officials in Brussels.

Pine honey is also threatened to fall out of Bulgaria's protected denominations of origin. Producers and merchants trading in pine honey risk confiscation of their goods if they put it on the market with this trade mark. As of last year, in compliance with EU requirements, producers are allowed to put the word "honey" on the label of the product, only if the product is produced by honey bees from the nectar of flowers, herbs or leaves and contains no impurities. In the case of pine honey it should bear a label saying "pine jam."

Taken from http://www.sofiaecho.com/article/reading-room-made-in-bulgaria/id_8847/catid_29

Rakia Making in the Backyard

It is Rakia making season in full swing. Not only in Rakia houses but from home made systems in outhouses and gardens. There are two clips that have been found where they show you a typical example of homemade Rakia being made away from the formal Rakia houses, not typically Bulgarian system, but interesting enough anyway. The filming is strictly amateur, but the Rakia contraption seems to work pretty well. The cameraman is obviously not a native and this was seemingly filmed in Slovakia.

(Part two is slighty more interesting than part one)

Backyard Rakia Making Video
Part One



http://www.youtube.com/watch?v=GZKd0-9Ou88

Backyard Rakia Making Video
Part Two



http://www.youtube.com/watch?v=WLlu7-feKVk

Sunny Beach Rakia (Brandy) VS - A Review

Sunny Beach Rakia (Brandy) V.S comes in 750ml bottles.
Aged for 3 Years
Alcohol: 40%
Producer: Black Sea Gold, Pomorie, Bulgaria.

I tried this particular Rakia last weekend when a friend actually brought is from its home base Pomerie in the summer. It gave me reason to write up about it although I didn't get any pictures of the bottle, but I'll try and capture one if I see the Rakia bottle again.

I was quite impressed with the smoothness of the Rakia although being used to homemade Rakia it felt a 'bit tame' as it was sipped down, but that's just me. Once the first sample was drunk it left you wanting more, that they tell me is a sign of a very good Rakia. The cost for the 750 ml bottle was 13 leva (around £5.) Would I buy it? Probably not as I make my own.

This wine based rakia (brandy) has a glowing light red-brown colour. It is stored in wooden casks which produces complex flavours that become assertive and firm when tasted. It has a fruity flavour alongside that let's on to a touch of softness.

It is produced by a unrushed and hygenic distillation which are taken for the the essential flavours and aromas of specially selected red wines. Their slowly fermentation and barrel-aged process makes a hard cider. Then the wine is double distilled over an open flame to finally acheive this distintive Rakia. This particular Rakia is ideal served either at room temperature or with ice after a traditional Bulgarian meal.

Pomorie’s 'Black Sea Gold' trade name alcoholic products are produced using locally grown top quality grapes based on the original recipes that now conform to highest European standards as is required now. This criteria naturally achieves the highest quality Rakia.

A final point: I have caught a glimpse of this Rakia being sold in Cafe Bulgari in Illinois - USA for $2.99 a glass (I assume 50 ml) or $39.99 a bottle.

Bulgaria Painted in Words

Rakia is part of many other things here that makes Bulgaria unique. There is another article on Bulgaria that had been found, which of course mentions Rakia in passing. I have left it in its entirety as other paragraph paints a little picture of Bulgaria very well.

Some researchers of the ancient world say that the first wine was produced in the region of the Black Sea and the temple to Dionysus - at the same time a Thracian and an ancient Greek god of wine - was here in Bulgaria. Latest archaeological finds (in Perperikon, Tatul, Starosel and elsewhere on the territory of the country) are about to prove them right. True or not, contemporary Bulgaria has a lot to offer as far as exceptional wines go. Besides the great diversity of internationally re­nowned varieties such as Cabernet, Sauvignon, Merlot, Chardonnay and Sauvignon Blanc, there are several local wine grape varieties as well. One of the popular varieties is Mavrud (a deep red wine from Assenovgrad), Melnik (a full-blooded wine, rich in tannin) and Gumza. The local white wines include Misket and Dimyat. A bottle of wine costs around 2 euro in shops, and for 4-5 euro you can buy a mature wine of a fine variety.

Most Bulgarian brewer­ies are owned by lead­ing international com­panies and manufacture high-quality lager. The most famous brands, made in Bulgaria are Kamenitza, Zagorka and Shumensko. Beer prices at beer­houses and bars varybetween 0.50 and 1.00 euro per pint.

High- alcohol drinks such as vodka and whis­key are popular among Bulgar­ians, but most popular of all is "rakia" - a tradi­tional local type of brandy made of grapes, plums, apricots, pears or some other kind of fruit. In winter, rakia may be served hot, and in summer - ice cold. In both cases the appetizers are fresh salads made of tomatoes and cucumber or pickled vegetables in a special marinade.

Bulgarians love to have fun. They are fond of going out with friends; that is why restaurants, cafes and bars are full almost every evening, even on weekdays. Cof­fee plays a special role in the lives of Bulgarians and you will see a lot of different cafes, serving espresso of exceptional quality at terraces or indoors.

There are plenty of good restaurants in Sofia and new ones are constantly appearing. These of a higher class offer international and Mediterranean cuisine, as well as traditional Bulgarian dishes. There are many fast-food outlets and most cafes serve breakfast. Food is a form of relaxation and entertainment for Bulgarians. Whatever your preferred type of food is the quality is good and the prices - low by European standards. A good meal for two with beverages costs 15-20 euro.

There are at least several specialized restaurants of­fering traditional Bulgarian cuisine in each town. If you want to try out authentic Bulgarian dishes, using old recipes, it would be a good idea to visit one of the open-air museum towns such as Melnik, Shiroka Luka, Koprivshtitsa, Tryavna, Bozhentsi, Zheravna. Besides the other attractions, the houses there have preserved the unique atmosphere of the 19th century.

Taken from

http://images.google.co.uk/

Rakia - Another Account

Another version describing the rakia process. It is quite interesting seeing all these different accounts, which no doubt all come from Bulgarian sources.

This one was from:http://www.mapsofworld.com/

Rakia Recipe includes the distillation of several types of fruits like plum, grapes, apricot, pear, apple, etc. Rakia Recipe is one of the popular recipes of Bulgaria.

Rakia is a hard drink of Bulgaria. The ingredients required for Rakia are fermented fruits like plum, grapes, apple, fig, pear, quince and apricot.

Rakia has no color but when herbs or other additives are mixed with it then it becomes colorful. Milk salad, pickled vegetables, etc. are served with the popular drink Rakia of Bulgaria. Usually the capacity of alcohol used in Rakia is 40 % but the percentage of alcohol content goes up to 50 to 60% when they are made at home.

Rakia is made in a metal pot. The fermented fruits are distilled for making Rakia in Bulgaria. The pot is heated in a low flame. After heating you should throw away the thing that comes first as it becomes toxic. (Ed. This doesn't happen in my experience here in the Yambol area.)

The ingredients used for making Bulgaria's Rakia should not be either too sweet or too sour or too bitter.

Among Bulgarian food Rakia holds a very special position.

More on Romanian Tuica and Palinca

A recent trip made to Romania found the pleasures of the Romania 'Rakia' tuică and pălincă. Essentially they are the same as Bulgarian Rakia but in a slightly different climate, soil compound, sliva variety and local ferementing and distillation methods, the spirit will be authentically unique to Romania in many ways, including the traditions pertaining to when it is drunk.

The excerpt is well written and gives a good picture of the Romanian equivalent of Rakia.

Ţuică and pălincă are two types of brandy sourced from the process of fermented plums. Though some people freely swap these terms to describe the same drink, they aren't, as your tongue will tenderly note, distinctly different. Pălincă is essentially ţuică, distilled twice. Ţuică is about 30-40% alcohol, while pălincă is 45-55%, sometimes dangerously higher. One time I got my hands on a bottle that could've dissolved lead.

You're not going to find these two beverages in most stores as they are in fact that moonshine I teased in the title of this post. Ţuică and pălincă are almost exclusively produced in stills on private farms or in people's tool sheds. Though this is technically bootlegging, the Romanian government tolerates this production, probably for the same reason that cats tolerate humans: unabashed personal gratification.

Traditionally, a shot of ţuică/pălincă is consumed right before a meal to 'open up' (or alight depending on the potency) the palette and help with digestion. Yet, if you ride down the main street of any village in the winter months, taking note of the large number of people who've only half successfully dressed themselves, weaving down the road singing folk songs to the neighborhood and you'll get a sense of exactly how much moonshine gets consumed as a matter of course.

Though a few communities have negotiated dubious production licenses, making moonshine for restaurants and high-end tourist shops (complete with a whole pear at the bottle of the bottle), you're more likely to find it for sale on folding tables by the side of the road in recycled soft drink bottles along with cheese and honey products. These roadside vendors will probably charge about 15 lei (~US$6) for a 0.5 liter bottle, but I hear tell that if you have the right connections in places like the Maramureş region, you can get a two liter bottle for as little as 10 lei (US$4). If the Romanian parliament is any indication, a two liter bottle of pălincă goes a long way.

Article sourced from:
http://www.gadling.com/2007/09/27/my-bloody-drunk-romania-beyond-the-moonshine/

American Moonshine 'Brandy'

Rakia or the process of making rakia is very much a worldwide phenomenon, America is no exception, the difference is of course making it at home is illegal there. Of course America has its own history of moonshine (which is basically rakia). The base ingredients are essentially a variety of fruits with addition of extra sugar for that extra alcohol content.

Here is a bit of background the the American Mooonshine:

US History Encyclopedia: Moonshine

Moonshine, an old English term for smuggled liquor, indicating its customary transportation by night, evolved into "moonshiners" in the nineteenth century to describe illicit distillers in southern Appalachia. Because moonshiners' stills were located among thickets or rocks, their products were known locally as "brush whiskey" and "blockade"; few described the liquor itself as "moon-shine." "Blockaders," as moonshiners were also known, viewed whiskey production as a natural right and as the only way to obtain a fair monetary return on mountain corn crops. Despite intensified campaigns against moon-shining after 1877 involving armed patrols of revenue officers, frequent killings, and pitched battles, the business was never quite eliminated. During Prohibition, the term "moonshine" came to be popularly applied to liquor illicitly made anywhere, even in the home.

I have found an American recipe for moonshine brandy although in this particular process there is no reference to distilling therefore you can legally make this in the USA. Looking at the composition of the recipe it is basically melon and peach based wine. My guess is that this would be around the 20-25 % proof as this is the maximum you can get with fermentation for alcohol.

The finished wine (or brandy as it is called) would need to be distilled to give justice to the title brandy, which is defined is a spirit. As it stands you will have very strong wine and not forgetting, five gallons of the stuff.

Another interesting point is the addition of distillers yeast. This was something I used to think was essential with most wine processing and is included in this particular recipe. I think it would work without it as Bulgarians never add yeast and get good results.

Anyway here is the original American recipe:

WATERMELON-PEACH MOONSHINE BRANDY (for five gallons)

• 1 1/4 large watermelon
• 10 peaches
• 1 1/4 cup chopped golden raisins
• 15 limes (juice only)
• 25 cups sugar
• water to make 5 gallon
• wine or distillers yeast

Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.

Taken from http://www.coppermoonshinestills.com/id28.html

Results of the Popular Spirit Poll

Results of the poll conducted where you were asked, "Which is the Best Spirit?"

The options were Grape Brandy/Rakia, Mastika/Ouzo, Vodka, Gin, Whisky/Whiskey, Rum and Other.

With 59 guests having voted, the results where as follows:

• Grape Brandy/Rakia 36 votes - 64%

• Vodka 14 votes - 16%

• Other 5 votes - 8%

• Whisky/Whiskey 3 votes - 5%

• Rum 3 votes - 5%

• Gin 1 vote - 1%

• Mastika/Ouzo 1 vote - 1%

By far and taking almost 2/3rd for the votes with 36 was the Rakia. It was quite a surprise that the Mastika and Ouzo didn't get more than one vote as this is quite popular in Bulgaria.

Vodka was the second most popular this will tie up with the fact that vodka is probably the number one spirit in Bulgaria with the new generation, it has had a lot of publicity through the big vodka companies who target the young so this is no real shock.

The most surprising was only 3 votes for Whisky or Whiskey, but then my own opinion on this drink is that it is overrated and overpriced. Rum however was up there and on par with whisky/whiskey, again the trend for rum as a clubbing mix drink may influence voters.

Can I thank all that took the vote and I look forward to seeing another one of your opinion on a new poll coming out today - Which Country Makes The Best Rakia/Raki/Grappe etc.?

Cheers!

Rakia Colour (USA Color) - How it is achieved

Rakia colour (USA color), how is it achieved? Why do Bulgarians do it? The thousands upon thousand of litres of Rakia that is distilled in Bulgaria comes out with no colour at all, it is crystal clear. So the colour that Rakia is normally associated with is another process, another tradition and another fascinating process that takes place through natural resources.

There are many secret way of colouring Rakia after it is brought home from the Rakia house. Some even start the process in the Rakia house; I have actually seen this happen. So how do they do it and what do they use?

To most home made Rakia it is s simple process of taking some mulberry wood, splitting it up into short sticks and placing a few in the rakia while it is in bulk storage fo around the initial six weeks. Depending on the variety of mulberry, the number of sticks and the length of time in the Rakia will determine how light or dark the Rakia will be. There is close to clear Rakia in the commercial market but the vast majority of Bulgarian home Rakia distillers opt for some form of darkening the spirit, most with the mulberry method.

Many secret ways of doing this can only be guessed at. No doubt many generations of experimentation have found a suitable formula and method. They may use different types of wood, caramel colouring that is used in beer making or even herbal tea. I know that many use aromatic herbs, not only for enhanced aroma, but giving for a slight colouring in the process.

Although they say there is no difference in taste with the infusion of wood I actually disagree with that. The longer the wood is in the Rakia the darker it gets, therefore to my mind the flavour will be affected. My reasons for believing this are that any spirit that matures in contact with wood must gives an additional woody element to the taste, spirits stored in oak barrels are my prime example.

It is a fact that the different shades of Rakia colour are just as different in each Rakia as in the taste and people would also have a tendency to favour either the lighter or darker Rakia and make their own accordingly.

My own Rakia is still going through the experimentation process. Last year I made some very dark Rakia and some light Rakia, I have put a photograph shown at the top of this article, showing the difference between the two. I infused the mulberry wood both over a long and a short period for each respective Rakia. My own preference is for lighter version in appearance but the darker one tastes better with more going on taste wise. Again, another hands on evidence that leads me to believe the wood affects the quality of the Rakia.

In addition to the wood, there are many other processes practiced, but my own method is under my hat for the moment. This process I believe affect both taste and colour and I will leave it there for you to guess.

Any other contributions from readers who know of some methods used to colour, please do share them.

Don't Forget Windfall Apples For Rakia

It was a case of total dismay when I discovered that most of my apples in my orchard were laying on the ground rotting. I had been away for a week and high winds had cause them to drop and they had been there for five days. It wasn't until I was reminded that even these rotting apples could successfully be used for making rakia and often is. I had my doubts whether this crop would work, but who was I to argue against people in Bulgaria who have traditionally been doing this for generations.

With lots fo help, it wasn't long before there was a big barrel full of decaying apples which now that sits in my summerhouse. There will be water and suagr added next weekend and the fermentation should start soon with warmer weather forecast later this week.

It was said that after this has fermented out it can be left to stand all winter and distill in the spring or even summer next year. This is because the alcohol will be is a preservative and should remain good for a year or even longer.

It is often forgotten not least by me, that Rakia is not just made out of sliva or grapes, but can and is successfully be made from many other fruits rather than be given for animal feed.

It will be interesting to see the taste differences between the difference fruit based Rakia when ready for drinking. I will now have sliva, grape and now apple new year to join the growing variety of Rakia stock.