The pomace is kept for about six weeks after the grapes have been pressed, in a tightly-sealed barrel, and then the fermented mash is distilled. It is high in antioxidants and very limited consumption has some benefits for the digestive system. Note also that in the past sometimes even nowadays! In every part of Albania, Skrapar spirit is always required in all festive ceremonies, as the best alcoholic beverage. Grapes are grown in pergolas that are arranged in tall trees such as oaks, plums, etc.
How to drink raki. Raki, the Turkish national drink, is a clear brandy made of distilled grapes, flavored with anise. It is often made from grapes but can be distilled from a variety of fruits; including plums, mulberries, and quinces.
The best raki is made in small batches by artisans who truly take pride in their craft. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Home Answers About. Sign in. Forgot your password? Get help. Password recovery. Also Read How many blocks is 40 acres?
Also Read Where is the cheapest Big Mac in the world? Also Read What is the lowest calorie item at Dairy Queen? Only the home made ones may taste like really really strong, only if it has very high amount of alcohol content per volume. I used to enjoy Raki back in Turkey, and wanted to try Ouzo for myself here in America. I couldn't really find lots of a difference between the two, and wanted to "google" the differences; came up with your post.
I would only tell you these two difference: The name of those delightful liquids and a slightly different flavor.
I loved them both, however. Thank you for your post. That was a pleasure to read. I'm not Turkish, or Greek, but lemme tell you, the Turkish guy above this comment is definitely right.
I've had so much raki and ouzo it makes me sick to think of it, and NONE of it was super strong or without anise seed. I've travelled extensively in this part of the world, speak a bit of the languages, know the food and drink well, and play much of the music. I think your confusion might come from the influence of one of Greece's other neighbors, Bulgaria.
In some Greek islands there is a tradition of drinking a thimble of rakia in the morning, instead of say, coffee. Combating the foggy, morning cold, you know ; So to recap - ouzo is made from raisin and anise, raki is made from raisin and anise, rakia is made from grapes, and can often be very strong especially in the islands.
It's not all that common to find homemade ouzo or raki but it can be common to find homemade rakia. I agree with above commenters. There is a slight difference between Ouzo and Raki; for me Raki is slightly better. From drink-culture perspective they are really same. You generally drink it with friends, while sitting on the table for long time no shots , ideally with mezes or grilled fish, preferably during or after sunset, and it should be cool.
Even the music they're listening while consuming the food is similar to each other. Aside from the name however, the Cretan spirits only differ in that they are traditionally not infused with spices , whereas tsipouro sometimes is. Spices aside, there are no clear-cut differences in flavor between unflavored tsipouro and tsikoudia, at least none detectable to a novice. To make things even more confusing, the most common spice to flavor tsipouro with is anise , which makes it similar to ouzo both in flavor and the cloudy white look when water is added.
Another new trend is barrel-aged tsipouro — a caramel colored spirit with flavor that resembles whiskey. If cold enough, serve it in shot glasses , if not, in glasses just large enough to room a couple of ice cubes.
In the winter, you can also enjoy it warm in the form of rakomelo see recipe below. In Crete, raki is often served as a welcome and a goodbye offering, and in places like Volos and villages in Epirus, small meze dishes are provided on the house when you order tsipouro.
While Greece produces plenty of other more and less traditional spirits and liqueurs, this is one to look out for. PDO protected and with a growing appreciation abroad, mastic liqueur from the mastic villages mastihohoria on the island of Chios is becoming a product of real importance.
Bartenders in Greece are now using it as a main ingredient in cocktails , and some of the best bars around the world have embraced it as well. Flavored with the pine-scented and bitter resin of the lentisk tree , this very special liqueur used to be considered a drink most suitable for women.
The mastic itself has been harvested in Greece since antiquity , and was and is used to make numerous other products as well, such as gum, cosmetics, and food additives. Enjoy the liqueur chilled , in a shot glass as a digestif next to your coffee. It seems to taste better the fancier the glass think crystal. Mastic liqueur works very well in cocktails , especially in tangy concoctions. Powered by: Relevance Developed by: Stonewave. In Depth. Toggle navigation.
Ouzo The most famous and well-traveled of all the Greek alcoholic beverages, ouzo is a drink that reminds most people of warm days by the sea in Greece only hardcore ouzo lovers order it in the middle of the winter. How to best enjoy a glass of ouzo While usually diluted with ice and water, some argue that ouzo should be enjoyed straight.
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