Rakia Experiences

Over the last few years the different types of Rakia that have been tasted in Bulgaria may well have gone into three figures.

The variety of Rakia is astounding not only from a point of the different fruit bases used to make it but individual techniques including family secret processes that will remain.

Rakia drinking does not go through fancy tasting practices such is not at all snobbish. It is the peoples' drink; a drink that has no prejudice certainly has no class boundaries and is drunk by kings and peasants alike. When being consumed other than a simple salad side dish, a sharp chink of glasses and a 'Nastravay' The beauty, the simplicity and the rewards of these moments is second to none.

Salad by the way is all year round, cabbage throughout the winter, lettuce, (up until early summer) tomatoes, cucumber and spring onions in the spring through to the end of autumn. Of course shopska salad with the inclusion of sirene is always an option. Incidentally potato salad is supposed to be accompanied with beer.

On the occasion I am offered good quality single malt whisky, my taste buds now yearn for the Rakia experience. I can quite honestly say that at this point the enjoyment of a good Rakia now far outweighs the enjoyment of a good whisky by a long shot. This may be to do with the Bulgarian environment and company alongside the lack of snob factor. Funnily enough the massive contrast in cost between the products does have any weigh on preference although a massive incidental bonus!

Having just said this, there have been many occasions where the quality of homemade Rakia is rough to say the least and there have been quite a few that stick in my mind. It still remains that these are still considered the best in the village by the makers.

It's funny but even before you sample Rakia, you can usually tell what it is going to be like by knowing the people that have made it. The character of the Rakia is usually a exact replica of the of the maker.

If you get a chance to see the process of Rakia making and distilling, go for it big time, you'll never forget it. From a disgusting mix of slush to pure crystal clear Rakia is a remarkable transition. And the process doesn't stop there...

It never fails to amaze that some fermented mixes, which incorporate something that zoos would be proud of and turn out to have qualities that cannot be produced through legal commercial processes! The characteristics of these Rakias are unique and from my experience cannot be replicated by anyone other than Bulgarians who seem to have a total disregard and seemingly lack the understanding of the word 'hygiene.' This of course is not universal in Bulgaria and just like everywhere else there are the good and bad in hygiene practices. That's one of the beauties of Bulgaria, people in the villages who are not tied up by law and regulations but solely on practical experience.

There is so much more to Rakia than meets the eye, such as its medicinal properties (that work wonders from experience!) These and other uses will be saved for another time.

There must be many others who have the same passion for Rakia and the traditional method implied. I know many foreigners already here who have successfully embraced their own Rakia making their lives here. Why not? This is what happens in almost every Bulgarian household and for good reason.

Do not be fooled by the Rakia you get in restaurants or supermarkets, they do not compare to home made Rakia in the least. Home produced Rakia is for sure for the main part in the premier league of spirits.

Finally can I compliment a British couple from General Toshevo on their own excellent Rakia that was sampled (well actually it went beyond the sampling stage) by me and other Bulgarian friends this weekend? He is now in high esteem in the area having in fact won a competition for the best Rakia in the region.

From Publication

An Expatriate's Eye In Bulgaria

What is Rakia? Some Explainations!

Extremely strong alcoholic drink made by Bulgarians. One sample is enough to raise your forehead temperature several times over.
The side effects make you:
- Start to sing.
- Lose your way home.
- Forget your name.
- If you drink more than 1 litre are likely to collapse. The Bulgarian term for this eventuality is 'Pian na svinia', quite simply 'Drunk like a pig'.

A very strong alcoholic drink with 60 % + alcohol content. Made extensively by the families in the Bulgarian rural areas. Goes well with salad and a football matches on TV. Don`t drink a lot - it gets to you really fast.

A useful phrase is `Dai edna rakia!` - 'Give me a cup of rakia!'

Rakia or rakija (in Serbo-Croatian) is strong liquor similar to vodka. It is made by distillation from fermented fruits that are popular throughout the Balkans. Its alcoholic contents is normally 40%, but home produced rakia is usually much higher, anywhere between 50 to 70%. It is also considered the national drink of Serbia.

It is a Bulgarian alcohol drink, the greatest alcohol drink ever made in the world. It is made by lots of types of fruits such as - 'Slivova' (plums), 'Grozdova' (grapes) and many more.

Advice: Don't drink more than 0,5 litre.

A very strong alcoholic drink made usually by the fermentation of grapes. Plums, apples, cherries and all fruit which can ferment can also be used to make it. The fruit is cut up into small pieces and put to ferment together with sugar and certain herbs (for aroma) in a wooden (or plastic) barrel.

The mix is then distilled in private distilleries. It is highly popular within the territory of the Balkan peninsula, mostly in Bulgaria, Serbia and Macedonia. Rakia has a nice, golden color which is a jot to the eye and a specific aroma for every fruit it is made of. Every rakia has a different quality, varying from the colour to the alcohol content.

Examples for good Rakia brands are "Peshterska" and "Burgas 69". The best Rakia producers come from Shumen and Targovishte and other southern parts of Bulgaria.

Rakia Horses

There was found two horses both named Rakia.

The first was a Male Arabian horse born in 1963, the stud was called 'Anter5' and the Dam 'Bint Bint Mabrouka'

The second horse was also a male born in 1982 but from the holsteiner breed. Sired by 'Rocco3' and the Dam named 'Jerra 2'.

They are now probably dog food.

The Rakia Campaign

A Rakia Rebellion has been brewing for ages in Bulgaria.

Homemade rakia has been made for centuries in Bulgaria, the brandy type spirit distilled from many types of fruit but in the main plums and grapes is a tradition they are very proud of.
Rakia has been a fairly cheap to produce without any tax being put on the liquor. Then of course enter the European Union Fat Cat Society.

Bulgaria became a member of the European Union 1.1.07. The EU requested that Bulgaria fall in line with other EU countries an impose an excise tax on any homemade alcohol that is made from a public stills. So the affect fo this was 40 litres of rakia would jumping from around 25 leva to now with the excise duty rise to around 250 leva.

Bulgarians didn't take to this and a national protest was held on February 14 2007 which marked a Bulgarian public holiday in aid of St. Trifon "The Pruner" (Trifon Zarezana), to celebrate the annual ritual of the trimming of grape vines.

The Rakia Campaign was in full swing with more than 250,000 having signed petitions against the EU tax. Bulgaria is one of the poorest members of the EU and making rakia is one way rural citizens have traditionally come together was the biggest arguement of thier case.

The result, the EU has now put off the excise duty for now due to public opinion but I fear it will be just a matter of time before the thumbs screws are turned again.

An eye on the campaign is still open and we expect something in the pipeline soon fro the Bulgarians to raise their protest and fight against it again. We of course will be right there behind them with our support.

Dave Pan's first sample

It was my first night in Bulgaria and I'd heard about rakia but never tried it before. The restuarant we were in was quite posh as I ordered steak and chip and a glass of rakia. They all speak English here in Sofia, quite surprised.

The steak was crap and the chips were not chips but a oil ridden mash, but the rakia was very different. I asked for the best rakia but wasn't sure what they gave me but is was a very pale coloured drink with a distinctive smell which I never experienced before. On tasting it again nothing like this had been tried before, but I liked it. The burning sensation gave way after the first few sips and another two glasses were added to the evening.

Slightly light-headed the night was not the best night I ever had but the rakia was no longer a mystery. I'll be sampling quite a few more on my tour of Bulgaria these next two weeks.

Dave Pan

David Rakia - The Artist

David Rakia was born in Vienna in 1928. He went Israel when he was ten years old. After the War of Independence he studied with the famous artist Ardon, then trained at the "Bezalel" school. Up until 1960 he studied at the Ecole des Beaux Arts in Paris, France. His premiere showings were in a surrealistic symbolic style, He has been givne the title of "anthroposopher" from fellow artists.

www.artnet.com
Another site about David Rakia

Rakias_fashion_tips/
The Title says it

African Rakia - Nigerian Music Band

We have found some excellent Nigerian Rakia!

There is a music band from Nigeria called Rakia. Big in the pop music world

Listen to their music, it may be a thousands of miles away from Bulgaria but a good find in any case.

http://www.youtube.com/


A bit more about the group can be found at this site.

www.last.fm/music/Rakia

Different Kinds of Fruit used

plum
grapes
cherries
grape pomace
apricot
pear
apple
mulberry
quince
fig
water melon

With additions sometimes added for flavour, colour or both
myrrh
anise
roses
herbs
walnuts
honey
sour cherries

Rakia Making - The Process

Rakia Making - The Process

Rakia spirit in Bulgaria is in every home and doesn't just sit there for months on end it is drunk regularly in Bulgaria. It is the National drink and is very much a big part of everyday life here. Without Rakia Bulgaria certainly wouldn't be the same like a body without a soul. The combination of Rakia and Salad is unsurpassed in perfect compliment and the favourite or essential part of the kitchen table layout in Bulgaria.

A Spirit To Be Proud Of

Rakia has been homemade in Bulgaria for generations as had the very much integrated wine process. Who has the best rakia in towns and villages? This is a question repeatedly asked in every household. And in turn every household know the answer to that!

Just on that evidence the Bulgarian are indeed very proud of the rakia they process from start to finish. Their shyness in promoting it and showing it off by literally forcing more than a sample upon guests is legendary.

Most rakia bought from supermarket, shops and drunk in restaurants and bars is commercially made and essentially made from grapes. Many good brands of grape rakia are about, along with a few commercial brands made from sliva, (plum.) There remains an enormous market in Bulgaria for this and you will see bars, shops and supermarkets in Bulgaria where the shelves have a greater selection of rakia than any other type of drink. But far more interesting is the home made rakia, where standards and quality are as diverse as you could imagine. It is very common through the homemade process on occasions to exceed the quality of top brand names and Bulgarian's by nature would back this up on every occasion stating that their homemade rakia is far better than anything in the commercial market! Well they are very proud of their spirit!

The Process of 'Homemade Rakia'

The Base Ingredients

Rakia is basically made from wine which is then distilled into the rakia spirit. There are many types of rakia with different base ingredients. The bulk of rakia is made from the sliva fruit, (plum). You will see countless sliva trees everywhere you look in Bulgaria. The fruit comes in many colours from yellow through to pink and on to black. The size of the fruit also varies from a small marble size to a large egg size. Rakia is also made from grapes which usually come from the sediment left over from the wine making. The fermenting process is started up again by adding more sugar and water. Rakia is also made from apples, pears, melons and other fruits that are not suitable eaten or bottled. In essence the rakia is made from waste ingredients. The aim is to get a strong base wine to distill with the intention of getting a strong healthy rakia spirit from this.

From The Fruit to the Barrel

It is a great joy and occasion to go and gather the sliva on a lovely dry summer day at the point where they are about to drop from the trees from the weight of their ripeness. Bulgarians being so practical, do not pick the fruits but place a sheet under the trees, climb up the tree then violently shake the branches to a shower of sliva which lands on the sheet. The sheet is gathered up and the sliver picked over for twigs and leaf debris.

This is then taken to an outbuilding where the barrel is now filled to 1/3 full of sliva this is topped up with a ratio of 3 litres of water to every 1 kg of sugar. Usually, with a 240 litre barrel there will have to be added 75 litres of water and 25 kg of sugar. The mixture is then stirred and the fruits crushed by hand at least twice a day for the next three week with the fermentation starting almost immediately in the warm August weather.

Once the mixture is no longer bubbling it is technically wine but not very nice to drink, in fact awful but this is the stuff from which rakia is made.

The Distilling Houses

In every village and town there are rakia houses specially built for rakia making for the community. There can be anything from one to five stills in one house and the smell once experienced tells you exactly where you are. These houses are managed by a responsible person, usually a man and is governed by the Mayor who grants permission for the rakia to be made ensuring that it does not get abused and is solely for personal consumption.

The reservation has to be booked well in advance as from August through to the end of November rakia is being processed in these heavily used rakia houses. There is a charge of anything from 10 - 15 leva for the use of a still and the equipment there. A receipt is given, in triplicate of course, which is also accountable to the Mayor. Once booked, the day is looked forward to immensely as it is another excuse for eating, drinking, talking and the anticipation of another year??™s worth of rakia. This is also a day off where there would be no time for work anywhere

Distilling Day Preparations

The day has arrived but much preparation has to be made the day before. The use of the rakia house is one thing, but everything has to be supplied and taken to the rakia house by trailer of cart. For a start, how do you lift a 240 litres barrel of wine onto a trailer or cart?

Bulgarians don't, another empty barrel is placed on the cart and a bucket is used to transfer the wine from one to the other. This is also a team effort where at least two, and in some case up to five, help with trailer or cart being shared by more than one family this is quite common! (My neighbour gives a helping hand in the picture.)

There is the wood for the fire which has to be provided which also has to be taken to the rakia house this is loaded up around the barrel jamming it against the barrel to stop it toppling over on the rough Bulgarian tracks en route to the house. Then there is the flour that has also to be taken to use as a seal for the copper stills.

Distilling Starts Here

The wine base is ready and outside the rakia house for the distilling operation. The still is filled with a little coriander seed and other, 'family secret' additions. Once the wine has been transferred by a chain of helpers with buckets loads transported from the barrel to the still, the flour, which is mixed with a little water to make a dough is made. This then is moulded around the still seals and pipes to make it air tight.

The fire is lit and the waiting is on. It takes about an hour before the wine is hot enough to produce steam which is forced through the sealed pipes into the cooling condensing system with the result being pure rakia spirit. In the meantime the fire heating the wine is used to cook food on a grate whilst the waiting goes on and other rakia is sampled from other users, beer and wine is brought in along with other foods from the wives who set up a picnic in the house.

Rakia Finally Arrives!

The first drops of rakia are eventually produced then turning into a trickle then a continuous stream of spirit that runs into a bucket from the final outlet of the distilling system. This is then transferred into a plastic container which is measured every so often for their alcohol content. The first samples are usually between 65-70% proof but as the process carries on it drops to 50%. Some of the 70% plus is kept to one side in a smaller bottle for medicinal purposes, something that creates a new chapter of uses of rakia.


The last trickles can be as low as 25-30% and are stored separately as it is not good enough to drink and add to the next batch of distilling, in affect being double distilled. Nothing is wasted in Bulgaria! (As you can see in the picture, my rakia averaged out at around 45% - 50%.) From a 240 litre barrel of sliver wine there should result in about 30 litres of rakia whose overall proof should be around 45-55%. The optimum drinking proof level is between 45-50% and mineral water is added to bring the alcohol level lower.

The fresh rakia is now back at home, but it is another three weeks waiting that is required before it becomes drinkable. Peeled and cut apples are put in a netted bag and a certain type of wood placed in the rakia barrel. This is to change the colour from crystal clear 'vodka' looking spirit to transform into a distinctly rakia smokey coloured spirit.

And There's More

There are two rakia making sessions during the year, the sliva rakia taking place in August to September and the grape rakia from the end of September to the end of November. The grape rakia is drunk more commonly on a commercial basis but home made sliva is a very much prized item and drunk on special occasions rather than everyday utility drinking of the so called 'commercial inferior' grape type.

Rakia is a 'Way of Life' in Bulgaria

Rakia making is part of the way of life with Bulgarians and with the villages and smaller towns it is part of their seasonal routine. It is now big news that this homemade rakia making will become a thing of the past with Bulgaria's inclusion in the European Union. Officially, this will be the end of homemade rakia in Bulgaria, but the art will still go on in Bulgaria underground especially in the more remote parts where the ways and law are different.