Rakı, drink from Turkey: what it is and how it is eaten

Rakı is a clear, anise-flavoured spirit from Turkey, made by distilling grape pomace and infusing it with aniseed. It is often enjoyed with water, which turns it milky-white, and is a staple at social dinners featuring meze and seafood. Rakı holds a special place in Turkish culture and is protected as a unique national drink.

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Turns milky-white when mixed with water
Protected as a Turkish geographical indication since 2009
Traditionally served with meze and seafood
Made by distilling grape pomace and aniseed
Alcohol content is typically 40–50%

What is Rakı?

Rakı is a strong alcoholic drink from Turkey, made by double distillation of grape pomace, which is the leftover skins and pulp from winemaking. Aniseed is added for its distinctive licorice-like aroma and taste. The clear spirit is usually mixed with water, which causes it to turn a cloudy white. Rakı is typically served in small glasses and is known for its bold, herbal scent and warming effect.

Where does Rakı come from?

The earliest records of rakı in Turkish literature date back over 500 years, with mentions in poetry and travel accounts from the Ottoman period. While its exact beginnings are unclear, rakı was first described by the Ottoman explorer Evliya Çelebi in the 17th century. The drink became widespread in Turkey and across former Ottoman lands, with each region developing its own traditions and names for similar spirits. In modern times, rakı is recognized as a uniquely Turkish product, protected by law.

How is Rakı made?

To make rakı, grape pomace is distilled to create a base spirit called suma. This is then redistilled with aniseed in copper stills, sometimes with the addition of other fruits like figs or dates. The resulting spirit is diluted and sweetened, then rested for at least a month to let the flavors come together. The final drink is bottled at a high alcohol content, usually between 40% and 50%.

How and when is Rakı eaten?

Rakı is most often enjoyed as part of a shared meal, especially at gatherings known as rakı sofrası. It is served with meze, which are small plates of appetizers, and pairs well with seafood, grilled meats, cheeses, and fresh fruit like melon. The drink is almost always diluted with water and sometimes ice, which gives it a cloudy look. Toasts and table rituals are common, and the drink is seen as a symbol of hospitality and friendship.

Kinds of Rakı

While most rakı is made from grapes, some versions use figs, especially in southern Turkey. There are also differences in production methods, such as using fresh grapes versus raisins. Brands like Yeni Rakı and Tekirdağ Rakısı are well known, each with its own flavor profile. In other countries, similar spirits go by names like rakia or tsikoudia, but Turkish rakı is always flavored with anise.

What Rakı means

Rakı is deeply woven into Turkish social life and is considered the national drink. It is legally protected as a product unique to Turkey, made only from local grapes and anise. The drink is associated with long, convivial dinners and is linked to famous figures in Turkish history, including Atatürk. Its milky-white appearance when mixed with water has earned it the nickname 'lion's milk,' symbolizing strength and camaraderie.

Questions people ask about Rakı

What is rakı made from?

Rakı is made by distilling grape pomace, which is the leftover skins and pulp from winemaking, and then redistilling it with aniseed for flavor. Some types also use figs or dates.

Where does rakı come from?

Rakı originates from Turkey, where it is considered the national drink. It has a long history in Turkish culture and is also known in other regions that were once part of the Ottoman Empire.

How is rakı usually served?

Rakı is typically served mixed with water, which turns it cloudy white, and often with ice. It is enjoyed with small plates of food called meze, especially seafood and grilled dishes.

What does rakı taste like?

Rakı has a strong, herbal flavor dominated by aniseed, which gives it a licorice-like aroma and taste. The drink is smooth but potent, with a warming finish.

Is rakı only made from grapes?

While most rakı is made from grapes, some versions use figs or dates, especially in certain regions of Turkey. The main requirement is that it is flavored with aniseed.

Good reading and sources

In Istanbul, raki and a bottomless pit of gluttonyBBC, Article

Where this page comes from

The facts on this page come from the Wikipedia article "Rakı", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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