Rakia

Rakia is a fruit brandy popular across the Balkan countries and Turkey. It is made by fermenting and distilling various fruits.

Some common fruits used to make rakia include:

• Plum - The most popular rakia in Serbia and Romania, with a sweet, fruity taste.
• Grapes - Rakia made from grapes is called lozovača and has mild fruit flavors.
• Apricots - Apricot rakia has a distinct sweet apricot taste.
• Cherries - Rakia made from sour cherries lends a slightly tart cherry note.
• Pears - Williams pears produce a delicate, poire william-flavored rakia.

Rakia is traditionally homemade in villages using small copper stills. Commercial versions may be column distilled. Quality rakia has an alcohol content around 40-50% ABV. It is often aged in oak barrels.

Rakia is consumed at all times of day in the Balkans and offered to guests. It can be enjoyed neat, chilled, or with meals. Each fruit lends its own unique flavor and aroma to this traditional Balkan spirit.