Raki In Azerbaijan: A Cultural Drink?

Raki is a clear alcoholic drink with a distinctive and strong flavour. It is the national drink of Turkey, where it is known as Lion's Milk. It is made from distilled grapes or raisins, flavoured with anise, and has an alcohol content of around 45%. Raki is also consumed in other countries, including Azerbaijan. So, do they drink raki in Azerbaijan?

Raki is Turkey's national drink

Raki is also known as "Lion's Milk" and is usually consumed with chilled water, which turns the drink a milky-white colour. Ice cubes are often added, although some say this diminishes the flavour. Raki is typically enjoyed with meze, small plates of Turkish dips and appetisers, and is commonly paired with fish, sweet melons, and salty cheeses.

Raki is a strong drink, with an alcohol content of around 40-50%. It is said to have a mysterious power to open up even the most reserved person. It is serious business in Turkey, being the go-to spirit for celebrations, as well as for muting the pain of a job loss or a break-up.

Raki is also considered an important part of building relationships and community in Turkish culture. It is customary to clink the bottoms of glasses when toasting with raki, as touching the top of someone's glass means you think you are better than them. It is also common to knock your glass lightly on the table after toasting in remembrance of someone you wish were present.

It's made from distilled grapes and aniseed

Raki is a clear alcoholic drink with a distinctive and strong flavour. It is made from distilled grapes and aniseed, which gives it its characteristic taste and smell. The aniseed plant is native to the eastern Mediterranean region and Southwest Asia and has been used for centuries to flavour food, drinks and sweets.

The process of making raki starts with crushing the fruit, usually grapes, but sometimes other fruits like figs and plums. The juice is then separated from the skins, and the remaining pomace is fermented and distilled. This substance, called suma, is distilled at least once more with aniseed, which gives raki its distinctive flavour. Some rakis are produced solely with suma, while others are made with suma blended with ethyl alcohol. The longer the raki ages, the more refined its flavour and mouthfeel.

Raki is a strong drink, with an alcohol content of around 40-50%. It is typically served chilled, alongside glasses of water or ice, which are used to dilute the drink. When water is added, raki turns from a clear liquid to a cloudy white colour, due to the anise oil being insoluble in water. The more water that is added, the cloudier the raki becomes. This is why raki is also known as 'Lion's Milk'.

It's served with chilled water and ice

Raki, Turkey's national drink, is a clear alcoholic beverage with a distinctive flavour. It is made with distilled grapes and aniseed and contains between 40% and 50% alcohol. The drink is served chilled, at around 46°F to 50°F, and is always accompanied by glasses of chilled water and sometimes ice.

Raki is typically served in a traditional Turkish raki glass, which is light, short, and straight-sided. The drink is meant to be sipped slowly and savoured, and it is considered rude to get drunk at the raki table. When toasting, it is customary to clink the bottom of the glass, as touching the top of someone's glass is considered rude.

The water and ice served with raki are used to dilute the drink. The addition of water and alcohol causes a chemical reaction called emulsion, turning the clear liquid cloudy and white, resembling milk. This is where the nickname "Lion's Milk" comes from, with the "lion" part of the nickname symbolising strength. Diluting raki with water and ice is a matter of personal preference, as some raki drinkers believe that ice diminishes the flavour of the drink.

The amount of water added affects the drink's flavour and appearance. The more water added, the cloudier the raki becomes, and the less intense the anise flavour. As the ice melts, the taste of the raki changes and crystallises.

It's drunk at celebrations and social occasions

Raki is a social drink in Turkey, often consumed at celebrations and social occasions. It is considered rude to drink alone, and it is customary to sip slowly and make the drink last as long as possible. Raki is usually consumed at night, ideally with or after dinner. It is also common to drink raki at meyhanes, a blend of a restaurant and a bar, where there is music, food, laughter, drinks, and friends.

Raki is also used to build relationships and community in Turkish culture. It is considered an important part of getting to know someone better and deepening connections. It is often consumed at special occasions like birthdays, anniversaries, weddings, graduations, and other celebrations.

The traditional way to drink raki is to sip it slowly and always in the company of friends or family. It is also important to follow certain etiquette rules when drinking raki, such as clinking the bottoms of the glasses when toasting and saying "şerefe", which means "respect".

Raki is also known as "Lion's Milk" due to its milky white appearance when mixed with water. This colour is a result of the anise oil in the drink, which is not water-soluble. The "lion" in the nickname likely refers to the symbolism of strength associated with lions.

Raki is typically served with chilled water, although some believe that ice diminishes the flavour of the drink. It is also commonly served with mezés, which are small plates of hot and cold foods similar to Spanish tapas. These can include yoghurt-based dishes, vegetables, or cheese. Grilled fish, kebabs, fruits, or desserts are also popular choices to accompany raki.

It's usually enjoyed with mezes (small plates of food)

Raki is a strong alcoholic drink, with an alcohol content of around 45%, so it's important to eat while drinking it. In Turkey, raki is usually enjoyed with mezes—small plates of hot and cold foods similar to Spanish tapas. Meze plates typically include feta cheese, melon, and olives, but can also include more luxurious dishes like traditional cold vegetable dishes.

The first meze to appear at a raki gathering is usually feta cheese and melon. This is followed by a variety of cold mezes, including fish and vegetable dishes. Must-try mezes include fava (mashed broad beans with dill), pilaki (beans in olive oil), and haydari (yogurt with garlic, mint, and spices). After the cold dishes, warm mezes are served, such as borek (phyllo pastry parcels filled with cheese), arnavut cigeri (fried liver), and karides guvec (shrimp cooked with butter).

Raki is also commonly paired with seafood, especially fish, fried calamari, and grilled octopus. It can also be enjoyed with grilled meats like kebabs.

The food served with raki is meant to be shared, and the drink itself is meant to be sipped slowly and savoured, rather than drunk quickly.

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