Thursday, 31 July 2008

Drinks similiar to Rakia - Mead

Essentially mead is not a distilled drink but a very strong wine with honey as the main ingredient. It takes a very long time for it to mature, the longer the better.

Mead can have a wide range of flavours depending on the type of honey and additives used.
Commercially it is very difficult to get hold of, the are some producers of the drink but nowadays it is not widely know or drunk.

Mead is distilled to a brandy or liqueur strength and this is why it is here and the similarity is to Rakia begins.

An example of this is 'Krupnik' a sweet Polish high alcohol content drink is made through the distilling process of mead. Another version of this is called 'Honey Jack' The process involving partly freezing a quantity of mead and pouring off the liquid without the ice crystals, another method of distillation called freeze distillation. This is the same method as used to make 'Apple Jack' from cider.

Again, the popularity of the spirit from mead is just as rare than the mead. But like many other fashions, drink comes round and maybe mead will gain more recognition in the future.

Tuesday, 29 July 2008

Yambolska Rakia Advert

Last year the Rakia made in Yambol was promoted on television. the advert captures the warmth and the beauty of the district, the women no exception!

Each time I see this advertisement clip it sends shivers down my spine on how lucky I am to be living in an area steeped in the tradition of Rakia making and drinking.

Enjoy it for yourselves as the clip is now in the archives of The Rakia Site.



- Yambolska Rakia Promotion



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Sunday, 27 July 2008

Sweet Rakia Song

There is a song called Sweet Rakia (The Brandy Bottle with the Red Ribbon) by Alexander Raitschev.

It is from the Album called:

"Thracian Rhapsody: The New Wedding Music of Bulgaria, Vol 1."


It is quite an old recording going back to 1999 but still available on various download for payment site but also on on Amazon as a MP3 download for $0.89. The length of the recording is 3'26".


You can also hear a short sample of this track found in the album on this link.

Friday, 25 July 2008

Drinks similiar to Rakia - Grappa

Grappa is a fragrant grape-based pomace brandy of Italian origin. It means 'grape stalk' for the reason that most grappa is made by distilling grape pomace left over from wine making after pressing. As is most rakia styled spirit it was originally made to prevent waste by using leftovers at the end of the wine season. Then it became commercialised and sold worldwide. Prima uva is made with the whole grapes which are sometimes used. the alcohol content ranges from 40% to 45 % but can go either side of this like many other rakia styled spirits.

Northern Italy was where grappa was originally made and is usually served as a digestive after-dinner drink. It is said to aid the digestion of a heavy meal. Grappa may also an additive to espresso coffee to create a 'caffe corretto' or 'corrected coffee'. Grappe is regularly served alongside 'ammazza caffe meaning killer coffee. The coffee is drunk first then a glass of grappa poured in the remains in the coffee cup swirled and drunk.

Among the most well-known producers of grappa are Nonino, Berta, Sibona, Nardini, Jacopo Poli, Brotto, Domenis and Bepi Tosolini. These grappas are produced in big quantities and much of it exported. However there are many smaller grappa producing companies all with different and individual characters.

Grappa is clear spirit, although some may retain very faint pigments from their grape pomace. It is a fashion now for the aged grappas to be very popular. These have a yellow or red-brown tint from the barrels in which they are stored.
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Wednesday, 23 July 2008

Drinks similar to Rakia - Pisco

Pisco is a liquor distilled from grapes and made in wine-producing regions of Peru and Chile. It is the most widely consumed spirit in Bolivia, Chile and Peru. Pisco actually means little bird,

During the 18th and 19th centuries, pisco was a mainstay on ocean-crossing vessels, drunk mostly by sailors, as officers usually drank whisky or other "finer" spirits. It was most popular during the 18th and 19th Centuries because of its low price and high availability. This the case until rum arrived, this won the battle with lower prices and a softer flavor.

The art of Pisco making is still carried on in these regions

A brand called Pisco ABA uses only the best Muscat grapes from a designated area in the Elqi Valley, in the high, clear Chilean Andes.

There is a web store called thedrinkshop.com where you can purchase the drink by mail order.

Monday, 21 July 2008

Shopska Salad Recipe

When you drink rakia there is no other accompaniment to be had other than the world famous Bulgarian Shopska Salad. It is "The King and Queen" of food and drink.

There are many regional variations with different measures of the ingredients but generally the base of shopska salad ingredients remain the same.

This particular recipe is typical and is used both in town and village in the Yambol district of Bulgaria.


Description

Shopska salads are unique to Bulgaria with wonderful complementary ingredients, that make the perfect salad for every occasion.
It derived from Sofia in Western Bulgaria many years ago, when a community calling themselves Shopi made up the recipe. It basis of this original recipe remains intact today/


Ingredients:

400 g red tomatoes
1-2 fresh cucumbers (about 200 g)
1 small hot pepper
150 g white cheese (sirene)
2 medium onions
4 medium green peppers
A few olives
A bunch of parsley
Sunflower oil
Red wine vinegar
Salt

Preparation:

Peel and chop the onions finely. Clean and remove the stem and the seeds of the green peppers (can be used with or without the skins), then slice into small rectangles.

Chop up the hot pepper and cucumber into more rectangles and mix everything together in a big serving bowl. Add salt and mix again.

Form a mountain of salad in the bowl or divide onto individual plates or small bowls. Grate or finely chop the sirene over the salad to form of an impression of a snow-capped mountain.

Garnish with one single olive on the top with a few parsley leaves.

Finally, add sunflower oil, vinegar and salt to your own taste before mixing and tucking in with your favourite rakia spirit.


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Sunday, 20 July 2008

Rakia Religion

WELL THIS IS A BIT OF A FIND!

More research has found that rakia has religious connotations. The following extracts from religious text mention rakia many times.

Sound like the angels like a bit of the Bulgarian spirit then looking at the summary --- Rakia above heavens (24.5)

Also an extract talking about the fire within body (highlighted) seems to point to another rakia reference.

Eald Legende: Dichotomos

Dichotomos presents Book Two: Dichotomos: Parts 24-37 and Parts 46-51 from the original manuscript of Monastic Contemplation Legende: Kirche aus Rabben. These writings represent the monastic version of Genesis: Verses 24-50. Word of Rabben is presented in original Old English and modern English text.

I. Word of the LORD God: Colour of Life (24:4), Rakia Above Heavens (24:5), First Sin of Man (24:9), Ascension Upon Death (24:11), Pathways Unto Heaven (24:12), Chosen Sons of Man (24:22), Protection of Tribes (24:26), Dispersal of Tribes (26:33), Mignynan Seed (26:40), Declarations (27:30), Essence of Man (34:22), Imagen of Man (46:2).

II. Dichotomous Behaviour: Sojourn Unto Nahor (25:1), Nation Unto Isaac (26:14), Mignynas Abomination (26:24), Nation Unto Adin (26:29), Despair of Isaac (27:16), Land of Canaan (34:14), Diminuation of the Word (34:28), Deceit in Shekhem (35:4), Nation of Perverse (36:5).


Dichotomos: Book Two: Parts 24-37, Parts 46-51
Sample Text: Copyright 1999, 2002 Kirche aus Rabben USA

24:4. And the LORD God said, Knowest thou that fire within body of man broken into three colour of life in garden east in Eden,

24:5. And that rakia above heavens giveth light with no colour, and doth protect man from evil which canst be seen, and doth make earth far removed from Heaven,

God macian thaet rakia abufan heofon bringan togaedere he lufu giefan fram Heofon. Rabben seith thaet rakia macian leoht withutan colour, choschech or min kodam rakia, bringan togaedere lufu eof God zuo mon, and Rabben seith thaet rakia healdan togaedere braeth eof lif pro mon thaer ana eorthe pro eall tima queman.

24:6. And that rakia above heavens giveth love from LORD God, for man and woman love one another, for love all who doth receive that light with no colour from LORD God in Heaven,

24:7. And that holy love maketh husband and wife to bear children after their kind, and eyes of man and woman

24:8. And that rakia above heavens giveth one portion of that from tree of knowledge of good and evil unto each colour of life, and differens virtue for each colour of life made in garden east in Eden, and differens comprehension for each colour of life made in Eden.

(from http://www.herreg.com/10.html)



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Friday, 18 July 2008

Straldjanska Muscat Matured Special Selection

Grape variety: Muscat Ottonel and Tamianka

Aging: Minimum 3 years in oak casks

Alcohol Content: 40 %

Straldjanska Muscat Matured Special Selection is a limited series of just 10 000 bottles, each marked with a unique number on the neck of the bottle.

Straldjanska Muscat Matured Special Selection is characterized by rich aroma and harmony, combining elegant muskat flavour and discreet notes of vanilla with gentle and long finish, which creates the personality of a special rakia.

This exceptional rakia is a unique blend, created by a mixture of carefully selected matured distillates, combined in a way, which accentuates to the highest degree the inherent muskat flavour.

The magic of creating the golden drink starts with the selection of the most ripe and aromatic grape of the sorts Muscat Ottonel and Tamianka. The best distillates mature at least 3 years in oak casks made of Bulgarian oak from Strandja Sakar and the river valley Kamchia.

Straldjanska Muscat Rakia is the first muskat rakia distilled in Bulgaria. The deluxe rakia was first produced at Vinprom Yambol, founded in 1924 and known as one of the oldest wineries in South Bulgaria.

Information kindly supplied by www.vinpromyambol.com



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Thursday, 17 July 2008

Straldjanska Muscat Matured Rakia

Grape variety: Muscat Ottonel and Tamianka;

Aging: In oak casks 6 months only

Alcohol Content: 40 %

A modern rakia with classic taste. Pure, crystal clear liquid with golden amber colour, rich aroma and fine palate, typical for the grape varieties Muscat Ottonel and Tamianka. Aged between six months and one year in small oak barrels. Gentle oak touches on the finish.

Awards:
Seal of Approval, "Vinaria 2004", Bulgaria
Design Awards 2005, London, UK
Gold Medal, ISW "MUNDUSvini" 2006, Germany
Gold Medal, "International Wine Competition
"Vinaria 2007", Bulgaria

Information kindly supplied by www.vinpromyambol.com




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Wednesday, 16 July 2008

Yambolska Grape Rakia


Grape varieties: Red Misket, Rkatsiteli and Dimyat

Alcohol Content: 40 %

Yambolska Grape Rakia has been produced in the Bulgarian Thracian Valley since the 1930's

It's distillation of wine from selected grape varieties - Red Misket, Rkatsiteli and Dimyat following an original technology.

This authentic Bulgarian drink has a golden colour and is mild with well-balanced taste.

Awards: Seal of Approval, "Vinaria 2004"
Golden Medal, "Vinaria 2005".

Information kindly supplied by www.vinpromyambol.com



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Tuesday, 15 July 2008

Vruica Rakia Cocktail

There is a cocktail recipe where the base ingredient is rakia or in some recipies referred to as plum brandy.

The basic recipe is given here, it is called Vruica Rakia.

Ingredients :

50 gms rakia (plum brandy)
1 tsp demerara sugar
50 gms boiling water

Heat the rakia and water in a small saucepan, stirring in the sugar as it heats up.
Serve in a heat-proof cup when hot.

It should end up at arond 20% proof or slightly more if using home made rakia.


The recipes have been found on the followings sites, basically using the same method.

supercocktails.com

drinkjockey.com

1001cocktails.com

Monday, 14 July 2008

Drinks similar to Rakia - Palenka

Palenka

Palenka actually means any kind of distillate but namely fruit distillate in the Czech Republic and Slovakia. Palenka was borrowed by Hungarians (palinka) and Romanians (palinca) with the meaning remaining very similar.

It is also used as a word for all kinds of liquors, such as vodka, gin, whisky and derives from the Slavonic form "palit", to distill.

Palenka from Slovakia in the main is slivovica - plum spirit, razna - grain spirit, borovicka - Juniper spirit, hruskovica - pear spirit and jablkovica - apple spirit. There is also the ceresnovica - cherry spirit and marhulovica - apricot spirit.

Palenka is also distilled from the wine fermented forest berries, including raspberry, blueberry and cranberry. These are a more expensive from of spirit.

Finally, Drienkovica whicn is made from Cornelian cherries was made famous by a former Slovak president Rudolf Schuster.

Saturday, 12 July 2008

Drinks similar to Rakia - Palinka

Palinka

Palinka is a traditional type of brandy (specifically, an eau de vie) that is produced in Hungary and Romania, mostly in Transylvania. The origin of the word is Slavic, stemming from the word palit (Slovak) which means to distill. Palinka is almost always drunk in shot glasses straight up.

It is usually made from plums , apples , pears , apricots and sometimes cherries , and is double-distilled. It iks also made from pomace, the residue from winemaking.

The alcohol content is usually 40% or less. This requirement is law for stamped bottles to be available in shops. Homemade palinkas have a higher alcohol content. The most alcoholic palinkas are called "keritesszaggato" in Hungarian, which means "fence-tearer" (Drunks falling over onto fences!). These home-made palinka"s are not commercially available but are quite common.

In Hungary, they can take the fermented mash to a distiller who then distills the to the desired strength. Home distilling still exist but are illegal in Hungary.

The rule of thumb in Hungary is that a genuine palinka alcohol content must be over 37% to bear the name. It should be made of fruits or herbs from the region of the Carpathian Basin. A cheaper concoction of fruit juice and ethanol is called "szeszesital". It is available and was labeled as "palinka" at one polint but now Hungarian law requires that szeszesital should be labeled as such, and not referred to as palinka.

Friday, 11 July 2008

A Colour Festival of Sliva

Just look at the range of colours that are produced by the sliva.





Thursday, 10 July 2008

Best Rakia made by an Englishman

Who Makes the Best Rakia?
Englishman Makes Best Grape Rakia in Southern Bulgaria


February 2008

The Englishman Michael Weavers received the first prize in the annual competition for the best grape rakia (traditional Bulgarian brandy) in the village of Skalitsa close to the city of Yambol in southeast Bulgaria.

Weavers has been living in the nearby village of General Toshevo by the Tundja River for several years, the Bulgarian National Television reported. He has been taught by his Bulgarian neighbors how to make good rakia by mixing several types of grapes and without adding sugar.

Weavers owns a vineyard of 1,5 decares, and grows different grapes sorts.

The annual best rakia competition in the village of Skalitza is a part of the traditional folk holiday dedicated to the wine and the vineyards and accompanied with many folk dances, songs, and festivities.

From www.novinite,com

Wednesday, 9 July 2008

Drinks similar to Rakia - Tuica

Tuica

Tuica is a Romanian traditional spirit where the rule is it has to be finished before Christmas.

The distillation is made in a special barn or outside in brass stills called cazan, fired up with wood but sometimes charcoal.

It is said that the Romanians monitor the temperature by listening to the sound the still makes and tasting the spirit as regular intervals, this process results in three grades of tuica:

Strong (tuica de-a-ntaia) - 55%-65%
Normal (tuica de-a-duoa) - 40%-50%
Weak (tuica de-a treeia) - 5%-15%

Tuica in the main, is left to age between six months and ten years in oak barrels leaving the spirit to turn yellowish with a strong aroma. This is now called Old Tuica or Tuica Batrana) and can now be drunk.

Tuicari, cazanari or cazangii dependingon the region, are names given to the maestro makers of Tuica.

Mixed with water, tuica should never turn white or opaque and they say that Old tuica is not as good as the younger aged tuica. In other words it doesn't improve with age

It would be fair to say that most tuica is moonshine and illegally made but the government turns a blind eye to these practices. You can find tuica is sold in markets, fairs and by the road, presented in plastic bottles.

Tuica is drunk before a meal, in fact before every meal alongside cheese, tomatoes and onions. Traditional parties such as weddings, baptisms, hunting parties, harvest festivals, religious holidays, family reunions, and wakes provides a moment to bring the tuica out.

An interesting fact that a census revealed that around 75% of the plums crops ends up as tuica in Romania!

Monday, 7 July 2008

Drinks similar to Rakia - Tsipouro

Tsipouro

Tsipouro
is a Greek based spirit made from pomace. It is popularly made in the towns of Thessaly, Epirus, Macedonia and the island of Crete. This particular drink is usually around the 45 percent alcohol by volume mark. It is also known as raki in other areas of Greece and the foundation for the term rakizio which means the distillation process. It is regularly drunk for a celebration with family and friends.

Greek Orthodox monks in the fourteenth century were the founders in the area of Mount Athos in Macedonia. Eventually, the idea of using the must left overs from the wine process to make a distilled spirit was passed on to the poorer regions and tsipouro flourish.

Tsipouro is used either as refreshment or as a hot beverage depending on the climate at the time and also on the time of the day. Bu mainly it is drunk mostly on special occasions.

To serve, traditionally cold shot glasses are used alongside a meze feast of small dishes in restaurants.

A landmark in the spirit was made in 2006, when Greece lodged a request for tsipouro to be recognised as a Protected designation of origin (PDO) product.

There is also an anise-flavored tsipouro which is unique to Central Macedonia, Chalkidiki, and Thessaly areas. The production method is different with the result being a higher quality spirit. The character of this tsipouro is very similar to the flavour of the renown Greek ouzo.

Sunday, 6 July 2008

Drinks similar to Rakia - Tsikoudia

Tsikoudia

The Island of Crete is well know for the tradition of making a spirit called Tsikoudia, (it is also called Raki in places).

The spirit is finished of at about 32% - 36% proof but as it is extensively home produced this can vary from anywhere between 30% - 40 %. It is an essentially grape based spirit made from naturally fermented grape pomace including all the stems and stalks that are left over from the pressing from the wine.

It has a very distinctive and strong flavour reminiscent to the brandy type spirits such as the grappa from Italy or the marc from France

Tskoudia is said to aid the digestion system and drink after dinner. In taverns and bars it is tradtionally served as a freebie and alonside the last course of a meal, usually with fruit or small desert.

Saturday, 5 July 2008

Drinks similar to Rakia - Raki

Raki

The word raki comes from Arabic origin.

Other words associated with rakia are

'araka' and 'araki'

Araq actually means 'sweet' in Arabic but could have been associated with the word 'sweat' not 'sweet'. refering to too much of the liquor make you sweat!

Note:
A meyhane is a traditional restaurant or bar in Turkey or the Balkans region. It serves alcoholic beverages, with meze and traditional foods. "Meyhane" literally means a kind of place where alcoholic beverages can be drunk.


History

Raki became a favourite among meyhane-goers. By the end of the 19th century, raki took its current standard form and its followers' consumption surpassed that of the previous favourite, wine.

During the Ottoman Empire, raki was made by distilling grape pomace after the wine fermentation. If the quantity of pomace was not enough, alcohol from other parts of Europe would be mixed in and anise was usually added,

If anise wasn't added it woudl be called 'duz raki' or 'straight raki' or 'douziko' in Greek.

With the addition of gum mastic in the raki this was named 'sakiz rakisi' (gum raki) or mastika, this was traditionally made and produced on the island of Tenedos.

During the first years free of the Ottoman and now a Bulgarian Republic, a grape-based raki began to be distilled by the state-owned spirits monopoly, Tekel which literally means Monopoly.

With steady increase in sugar-beet farming, distilling alcohol from molasses cam about. A very new form of raki was now being made from the sugar-beet alcohol. This was called 'Yeni Raki' (New Raki). Molasses gave raki a unique bitter taste and this distinction helped it to become popular in the region.

The raki is normally a grape product but like rakia can also be produced from various fruits. Raki produced from figs, is called 'incir bogmasi' or 'incir rakisi' (fig raki). In Arabic it is called 'tini'. Tekel the big raki producer the Bulgarian Republic stopped producing the fig raki back in 1947.

Suma, another variety is generally produced from raisins but raki production unit around established wine-producing areas of Tekirdağ, Nevsehir and Izmir also used fresh grapes to get a higher quality.

In recent times 'yas uzum rakisi' (fresh-grape raki) has become more a popular drink in Turkey. Efe Raki, a brand named Raki, was the pioneering company that produce raki solelu from fresh grape suma called 'Efe Yas Uzüm Rakisi' (Efe Fresh Grape Raki). Another brand called 'Tekirdag Altin Seri' (Tekirdağ Golden Series) subsequently followed the trend and to date many others companies have been producing similair products.

Finally, there is 'dip rakisi' (bottom raki). This is the raki that is found at the bottom of the storage tanks during raki production. 'Bottom raki' is believed to have a dense aroma and flavour of raki. It is called 'ozel raki' (special raki) not sold on an open market but reserved for VIPs and special guests as a gift.

Brands of Raki

Mey Alkol took over the Tekel company and produce
Yeni Raki
Tekirdag Rakisi

These both come from the Tekirdag region. They use artesian water from Corlu giving it its charactoristic flavour.

Yeni Rakı has an alcohol content of 45% and 1.5 grams of anise per litre;

Tekirdağ Rakısı has 1.7 grams of anise per litre.

Other good quality brands are:

Kulüp Rakisi Altinbas with 50% alocohol content.

Yeni Rak contains about 20% sugar-beet alcohol

All other brands are produced only from suma.

After the privatisation of state-owned spirit industry of Tekel back in 2004, a variety of different producers along with their own brands emerged.
Some of these Raki brands include:

Efe Raki,
Cilingir Raki,
Mercan Raki,
Fasil Raki,
Burgaz Raki,
Ata Raki
Anadolu Raki
and lastly, Sari Zeybek Rakısi, another new brand, is unique as it is is aged in oak casks, which gives it a distinctive golden colour.

Ways of drinking Raki

In Turkey, raki is drunk alongside a meze (a selection of a variety of foods in small dishes). it is White cheese, melon and fish are a popular accompaniment.
Raki is diluted with cold water and/or ice cubesadded.

When the water is added the drink turns a white in colour.
not only mixing raki with water in its own glass but traditional to drink raki with a separate beverage.
For the casual raki drinker, a glass of cold water is suitable.

For the serious of raki drinker a kebab and a glass of salgam stands as the best accompaniment to the raki, nicknamed Lion's Milk.

Sometimes raki is drunk with Ayran in another glass, which is said to prevent hangover.

Friday, 4 July 2008

Another Distilling Process

Another traditional Bulgarian rakia-making process was experienced this week. Rakia in case you didn't know is what everybody calls 'Bulgarian brandy.'

Fruit flavour is it unique charatoristic quality unlike many other liquors from around the world,

The most common is plum, (sliva) or grape (grozda), but around Silistra where I am this week apricot is extensively used.

We were to distill around 100 litres or so in one of the rakia houses which keep the boiling systems. A very interesting process took place before my very eyes as most things are in Bulgaria.

The process itself has very little to do with the end result, the key to success is the previous fermentation. Once the wine and pulp go into the boiler some folk add sodium bicarbonate to avoid the acid taste. Other than that you're faced with getting on with what you've grown. Good or bad rakia depends on the source of the liquid prior to distillation.

The boiler is called a kazan with the distillery being used a good sized building just outside of town.

These kazans thorughout the rakia making season have a very busy schedule. All four of its distillers are in constant use through the autumn months.

We had to wait for four groups of rakia makers to finish their distilling before we could begin. Outside was hot and inside was even hotter with the four fires burning under the boilers.

After a while we hauled two big plastic barrels full of the 'wine' pulp up near the door and carried in a good pile of wood. The kazan's manager, cleaned out the boiler we were going to use by popping open the lid and shoveling all of the previous remains remaining out through a hole in the back. The gournd outside where is travels to was covered with steaming pulp amongst the older remains of previous pulp. Apparently, this pulp gets mixed with other fertilizers and then recycled back into the soil.

The 'wine' pulp was passed into smaller buckets and carried up into boiler by a chain of helpers. The manager closed it up when full and more wood was put onto the fire below.

The waiting starts for the first drops of Bulgaria's National drink.

Distilling 'bad wine' into liquor is one of the things that I can't imagine ever being invented. Imagine some Bulgarian chaps sitting around drinking wine then one says "You know, what, I'll bet if we took this here wine and boiled it. Then we could make the steam travel through some cool water to turn it back to liquid, we'd get drunk a hell of a lot faster on the end result".

Whisky gets its taste from the oak it sits in and the water it's made from, vodka's on the other hand is just tasteless vodka, but rakia gets its taste from the fruit. So really, it doesn't matter what you do to the stuff before or after you distill it, it will still taste of the fruit.

After much talk about the qualities of rakia is was found that storing rakia in wood wouldn't change the taste that much, but it would change the colour.

Storing it in plastic is just as good, and cheaper, so being Bulgarian the cheaper more parctical way it the way it is done.

It's the fruithat makes it unique among most of the alcoholic beverages you can get in and around Bulgaria. Bulgarians could never make whisky for the very simple reason that no Bulgarian on earth would have the patience to sit and wait a year or two for it to mature.

Some 30 minutes after the boiling started the first drops of rakia are now running out of the distiller. The manager shoveled some of the burning wood, now blakened from the fire into the resident kazans barbecue. There were sausages and bread being brought out and we went outside and cooked up some dinner with the very fire that was boiling the rakia. Bulgarian sausages are magnificent and were cooked perfectly as we cleared the lot with a loaf of bread. Did we test the rakia alonside the food? Yes we did.

It tasted strong enough at around 60% alcohol of rthe first batch no wonder. Fromt he first to the last it can start at 70% then right down to 25%. the whole mix coning out at around 40-55% The rakia we made today after a 5 hour stint came out at 40%, not a record breaking session by any means but a degree of satisfaction was felt with the 17 litres of 40% alcohol.

Until the next time, as the anticipation of further distilling on the cards when the sliva ripens in a few weeks and then the grapes are processed during October to November. The next batch will be the best ever they promised themselves. Well last year was a disaster for most crops this year looks very good. We will see.





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Thursday, 3 July 2008

Rakia in a Different Context

Whilst searching for rakia related products I found a few site which have nothing to do with drink, the first one in particular is a company in a country where alcohol is banned. Quite ironic really!

A company with Rakia as a name but based in a non alcohlic country!
http://www.rak-ia.com/


A compter game based site with the Rakia named tagged.
http://rakia.warsboard.com/

Wednesday, 2 July 2008

Rakia by Mail Order

If you love rakia but have no access to it, i.e. don't live in Bulgaria, I have found a couple of mail order companies that can deliver to your doorstep.

It might cost a bit but then you're paying for the best spirit in the world!

http://www.sofiausa.com/

http://www.wineimport.com/

Enjoy!

It's will be worth the wait.

n.b.
Don't forget it's cheaper to buy in bulk so why don't you get a few friends and family who might want to share the bigger order

Tuesday, 1 July 2008

More stuff on Rakia

  • Every Bulgarian in the US likes to drink "Greyana Rakia". If you are ill, it will cure you; it's absolutely true.!
  • Something great to do with rakia in this winter - put some of it in a small coffee pot add honey and black pepper or dried hot peppers then heat it and drink it. It heats you down to your toes. Don't boil as you will give th alcohol to the angels! Try to drink it in short, small and quick gulps.
  • You can buy something similar to grape rakia in the US. It is called "white brandy" and the manifactured by Christian Brothers. Most licensed drink shops in the US only sell the normal kind, which is crap. The white kind, in contrast, is quite good, but only 35%.



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