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!