Straldzhanska Muskatova Aged Rakia

Straldzhanska Muskatova Aged Special Selection brandy is created by choosing the ripest grapes. 

After distillation, the finest essence is left to mature further. The brandy is aged in oak barrels made of Straldzha oak that renders the taste unique. Aroma Rustic Muscaty flavor with a hint of vanilla. Color 

A crystal liquid with a slight amber colour Origin Yambol Region Variety Muscat Ottonel and Tamianka Alcohol 40% 

Pair with: 

Vegetarian food, pizza, pasta, BBQ, grill, cheese and traditional Bulgarian cuisine. Origin Yambol Region Variety Muscat Ottonel and Tamianka Alcohol 40%

Khan Krum Rakia

KHAN KRUM RAKIA

Khan Krum Brandy (Rakia) is made from quality grape rakia from selected grape varieties of Dimyat and Rkatziteli. I is matured for over 3 years in small oak barrels. It is sold in a totally unmistakable and unique 750 ml Bottle.

Producer's Notes are as follows:

"High quality grapes rakiya, produced using a classical technology from wine stock from the sorts Dimyat and Riesling. *СOLOUR : straw yellow, with golden nuances * AROMA : well developed bouquet * TASTE : mild and delicate, with extract duration as a result of the technology of distillation and maturation"

I do recall buying this rakia at duty free shops at Sofia and Burgas Airports respectively and enjoyed the Bulgarian moments of sipping a decent commercial rakia when in the UK.

Rakia Based Cures for Illnesses

Rakia is one of the most versatile of spirits and other then enjoying the unique taste and effect of the drink with family and friends on countless occasions it is used as a cure for various illnesses.

Having first arrived in Bulgaria in 2005 there is always a new use for rakia in the medicine cupboard - and they all work!

Hangover

It has been said that rakia is a cure for hangovers. Don't believe one word of it, this is an old wives' tale. All it does is nullify your original hangover and give yo another on later on. I know having tried it many moons ago.

Muscular Aches and Pains

I found out about this on this year and it works a treat having strain my right shoulder chopping wood. Simple mix around 200 ml of very strong rakia (60%-80%) with 6-8 small hot chillies peppers and a good dose of freshly ground black pepper and let sit in a screw topped jar for a week. The black concoction should be applied with a cotton pad and massaged in the sore area, preferably just before you go to bed. Works wonderfully!

Sore Throat

Sore throats is something I used to get regularly in the UK, but rarely in Bulgaria. Even so, when that time of a sore throat does appear, it is quickly soothed by a combination of honey and rakia. pure honey and homemade rakia heated up and drunk. this is a short term and immediate cure. An overnight cure is to soak rakia in a flannel and rap it around the back of your neck overnight. Morning brings relief and thanks to the wonderful world of Balkan magic tricks.

Oral Pain/Toothache

Rakia acts as a disinfectant which in turn can ease toothaches, mouth ulcers and many other oral ailments. Gurgling rakia can reduce pain by numbing the area albeit for a temporary while leading up to the trip to the dentist. However don't turn up to the dentist drunk, just gurgle don't swallow!

Infected wounds

Ordinary homemade rakia with an alcohol content of around 40% strength has anti-inflammatory properties and this is ideal for treating wounds and skin infections. Apply the rakia via a cotton wool soaked pad (womens' make up pads) and dab the area infected. The stinging is a sure sign that it is working and a short lived suffering for the long term benefit.

Temperature/Fever

A mix of chestnut infused rakia is used as an oil to use whilst massaging to bring the fever down works well. A very simple trick which will help bring you back to normal temperature and help rid you of the fever.

All said and done I hope you are not called to use these remedies, but rest assured rakia will come to your aid if you do.

2018 Sees Rakia Production Start Up Again

Having arrived back in Bulgaria in 2017, that year was a blank in terms of rakia production. Sadly I had to buy the product from other local rakia producers. 

Sliva finally stoned after 6 hours of labour

This include a wine/rakia producer in the village of Skalitsa 37 km SE of Yambol my old homeplace. There were three types, grape, plum and apple all of good quality as you expect from a wine producer. Another batch of plum rakia was bought from a place called Veselinova 5 Km North of Yambol from a villager living there. This saw me through 2017 and up until the Summer of 2018 where is was my turn to start up again.

Sliva or plum was the staple fruit and these were purchase from and orchard based in Veselinovo from a contact there where I bought last years rakia as mentioned. One party said that with the plums they had to be destoned before starting the fermentation another said there as no need. I took the former advice and it took 6 hours to destone 1000 Kg of sliva with sore and stained hands at the end of the day. A big hunk of labour which I thought might be  worth it if the quality was akin to the work put in.

Two Barrel of sliva must ready for distilling

So into the barrels as the fermentation started before we had finished toppin the barrels up with water and 25 Kg of sugar.

Within 21 days the fermationtion had completed and two barrel of rough wine was ready for distilling

The rakia house in Kukorevo, a village 3 Km South of Yambol was booked up with a small kazan reserved that could hold up to 150 litres of must. I knew there was at least 180 litres so was slightly nervous as to what to do with the surplus. Problem solved later on as you will find out.

The small kazan with a capacity of 150 litres of must

With wood for the burner bought locally and baking powder, salt and coriander seeds all added in the mix, the distilling proceeded. It wasn't' too long before the first batch started to pour out. 80% was recorded and t he first litre was isolated an put into a separate sealed bottled container for medicinal purposes.

The remainder of the rakia up until it fell to 40% was 60% and there was 17 litres of the stuff. Another hour for the lower alcohol content to reach down to 25% and this was gathered ready for adding to the next batch.

The surplus must (around 30 litres) remained in one of the big barrels and taken back home, still without a solution as to what to do with it at this stage.

17 Litres of 60% sliva rakia was produced

So, 30 litres of sliva must, 1 litre of 80% proof rakia, 17 litres of 60% rakia and 3 litres of 30% rakia was in the car and on route home.

The must was transferred into bottles and sealed in order for it not to 'go off' and it was decided after much thought to make another batch of sliva rakia and add it to that. this happen within four weeks and problem solved.

The main 17 litres of rakia was put into another smaller plastic barrel with mulberry wood (to darken the rakia) peeled and cored apples added (to absorb toxins and add aroma) as it sat and stirred daily for another 21 days before being ready to drink.

Apples and Mulberry Wood Added for 21 Days

Was the stoning of the plums worth the effort. I had been called foolish for going to the trouble of this by many and I can understand why as the finished product was the same as other rakia where the stones had mot been removed. As I found out, the stones sink to the bottom of the must and are not added to the kazan for distilling. As long as the stones are not broken or fractured which would add bitterness to the finished product, it make no difference. In my next, no sore and stained hands with the knowledge of this in mind.

Very happy with with batch of rakia which sits nicely in my glass every evening with a salad and my female companion Galia to say, 'Nastrave!'