Although Ayran was declared the national drink in 2013, raki still remains the countries signature beverage for many. Sipped in good company for generations, raki is the drink many Turks reach for to celebrate or commiserate, and it has a fascinating history and a set of traditions on how it’s best enjoyed.

What is raki?

Raki, also known as “Lion’s Milk”, is an alcoholic beverage made from anise and twice-distilled grapes or raisins. Raki is technically a clear brandy when enjoyed neat, but turns milky-white when water is added.

There’s lots of debate about the best way to drink raki, but generally people either drink it neat or add chilled water or ice to dilute its high alcohol content. It tastes a lot like the Greek drink ouzo, arak in the Balkans, or the Italian drink sambuca. The difference is that raki is more potent, containing between 40% and 50% alcohol by volume.

Is ayran or raki the Turkish national drink?

The salty yoghurt based drink ayran certainly deserves its place in Turkish culture and society. It contains no alcohol, and it’s healthy, rehydrates the body and kids of all ages grow up drinking it – well, it goes well with kofte and kebabs!

Ayran certainly deserves to be known as Türkiye’s national non-alcoholic drink, but it doesn’t heal the soul, spark dancing or relaxation like raki.

Why is an alcoholic drink the national drink of a Muslim country?

Why an alcoholic drink became so popular in a predominantly Muslim country is a good question, but the answer isn’t simple and it all comes down to Türkiye’s complicated past.

The country we now call Türkiye was once part of a vast multi-ethnic empire and home to many religions and beliefs. Although many Muslims refrained from alcohol as per the Quran’s teachings, many grew up in mixed communities and partook in their neighbours’ traditions. The lines became blurred, and this resulted in a large number of Muslim drinkers.

Raki since the Ottoman Empire.

The origins of raki are hazy. But what is clear is that throughout the Ottoman era, alcohol was available. Raki didn’t really become popular until the 19^th century. Many Ottoman sultans drank alcohol, but Sultan Mahmud II did so openly and is said to have preferred raki to wine, which sparked a more relaxed approach to drinking raki.

By the end of the mid-nineteenth century, after the Crimean War (1853-1856), restrictions on alcohol production were lifted, bringing about a wave of raki and spirit producers. Raki’s popularity and the number of private distilleries grew until 1923 when the Turkish Republic was established. At that point, raki became controlled and produced by the state monopoly Tekel. It wasn’t until 2004 that regulations on the making of spirits were eased, allowing private companies to legally make raki once again.

Which brand of Turkish raki is best?

Yeni Raki is the most popular brand of raki in Türkiye as it was originally state-owned. Yeni Raki remains the most widely available and is known for its strong, distinct liquorice taste.

Since 2004, many other brands of raki have emerged. Tekirdag Raki and Efe Raki produce a range of different raki’s that vary a little in taste, these are also sold in supermarkets and stores throughout the country. Ataturk’s favoured brand, Kulup Raki can also be found, but it does tend to be more expensive. ASK US if you would like a few bottles added to your yachting provisions.

How to drink Turkish raki.

Raki is a well-loved drink steeped in tradition. Head to a traditional Turkish meyhane (local tavern), to see locals gathered around a raki sofrasi (raki table), normally with a traditional Turkish band playing live music in the background. The table typically displays an array of mezze dishes, and each person is armed with two clear, straight, narrow glasses known as kadeh – one filled with chilled water. An open bottle of raki proudly takes centre table for all to share, and there’s normally a bowl with ice. Raki is usually purchased by the glass, half-bottle or full bottle and served to the table.

Tips for drinking raki:

Pour it to preference: Raki is almost always drunk with water. Of the two glasses, one glass is typically a third or half-filled with raki, and then diluted with the chilled water from the second glass (maybe with a little ice).

Sip it slowly: Raki is best sipped slowly, and not mixed with other drinks or spirits. Raki is potent, so do monitor how much you consume.

Drink raki with melon, cheese, mezze or appetizers: Raki is typically enjoyed with appetizers or nibbles. Traditional meyhanes (Turkish taverns) will supply a selection of mezze to the table when a bottle of raki is ordered. The most common accompaniment is melon and cheese. Failing that, yoghurt-based mezze, stuffed vine leaves, bean salads, cucumber, carrot sticks, olives or dried chickpeas and nuts are popular. (View our blog on popular Turkish meze)

Enjoy raki with seafood: There’s a saying in Türkiye, “raki, roka, cupra”, meaning raki should be enjoyed with a green salad (peppery rocket) and fish. This is true as the liquorice taste of raki goes wonderfully with seafood.

Drink raki in good company: Another apt raki-drinking saying roughly translates as “drink carefully as raki doesn’t sit as calm in your belly as it does in the bottle”. Raki is a strong beverage, so drink it with caution and in good company to avoid heated debates and hangovers.

Order Turkish raki with your yachting provisions.

Raki is great served with many meze dishes, seafood and grilled meat. If you would like a few bottles supplied with your yachting provisions in Türkiye, please CONTACT 360 YACHTING.

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Popular Turkish Mezze dishes

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