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
