Rakı Hero Image

A Tradition That
Spans Generations

RAKI

Definition of Rakı

Rakı, whose scent has permeated Anatolia's centuries-old culture, is today protected under legal definitions. Blending anise (Pimpinella anisum) – a powerful cultural symbol of the Mediterranean – with Anatolia's deep-rooted grape heritage, rakı is a spirit produced exclusively from raw materials grown in Türkiye and crafted within our country. 

The unique aroma of anise from Çeşme and Burdur, considered throughout history as the finest anise of the Mediterranean, stands as one of Anatolia's cultural treasures. Rakı is produced by distilling suma, obtained from Anatolian grapes, a second time in traditional copper stills with aniseed, thereby purifying the alcohol. Rakı that is obtained as a result of this meticulous process, contains at least 40% alcohol. To safeguard its quality and authenticity, the legal definition of rakı sets out the following standards: 

Rakı Image

Geographical Indication

Rakı is produced by re-distilling suma or suma blended with agricultural-origin ethyl alcohol with anise seeds in traditional copper stills not with a capacity of no more than 5,000 liters. This distinctive production method makes rakı a spirit unique to Türkiye, protected by a geographical indication. Beyond being a cultural symbol throughout history, rakı is regulated both as an alcoholic beverage under specific provisions and as a food product under general food regulations. In 2009, the Turkish Patent Institute registered the geographical indication of "rakı," granting it legal protection. 

In 2001, with the abolition of the state monopoly on high-alcohol beverages in Türkiye and the subsequent privatization, rakı was, for the first time, opened to production by the private sector. That same year, the amendment of Law No. 4250 on the Monopoly of Spirits and Alcoholic Beverages also introduced an official legal "definition of rakı." Article 3 of Law No. 4250 was supplemented to include the following definition: "Rakı, produced by distilling suma, a grape-based distillate, or suma mixed with agriculturally derived ethyl alcohol, a second time with anise seeds in traditional copper stills with a capacity of 5,000 liters or less, must be produced in Türkiye, and at least 65% of the total alcohol in the product must be suma." 

At Diageo Türkiye, we proudly embrace this legacy, honoring rakı's traditional methods of production and consumption while carrying its 500-year heritage into the present with authenticity and distinctive character. With every new product we introduce, we remain committed to preserving the unique etiquette of rakı. 

Our rakı portfolio, representing this centuries-old tradition, includes Yeni Rakı, Tekirdağ Rakısı, Kulüp Rakı, Altınbaş, Prototip Rakı, İzmir Rakısı, Vefa Rakı, and Tayfa Rakı.  

A Brief History
of Rakı

1326
1326

Historical records records that Orhan Bey, the second Ottoman sultan, sent wine and rakı as gifts to Geyikli Baba and his dervish disciples, who had supported him during the conquest of Bursa in 1326. This shows that rakı was known as early as the 14th century.

1510-1514
1510-1514

The literary historian Abdülbaki Gölpınarlı detected that the word "rakı" first appeared in Turkish literature in the great divan poet Fuzuli's mesnevi Beng ü Bâde, which he states was completed between 1510–1514. Based on this, rakı is considered to have at least a 500-year historical background.

1556
1556

In a Spanish manuscript written in 1567 by an anonymous author, later discovered in 1905 and published under the title Viaje de Turquia (The Voyage of Türkiye), rakı is mentioned under the name raqui. The narrator, who had been a prisoner of the Ottomans between 1552–1556, recounts drinking rakı for the first time during his escape on the island of Lemnos.

1630
1630

In the first volume of Seyahatname, devoted to Istanbul, the famous traveler Evliya Çelebi mentions rakı, of which he says, "A drop is not forbidden", and the taverns of the time. According to him, in the first half of the 17th century, there were countless taverns in Istanbul as well as rakı merchants known as esnâf-i arakçıyân. at that time, rakı was often infused with various spices and herbs, including linden, clove, cinnamon, and notably, anise.

1678
1678

The renowned French orientalist Antoine Galland, who introduced The Thousand and One Nights to the West, provided significant information regarding rakı's history in his 1678 manuscript recounting his journey to Izmir, where he described drinking araq in the city's taverns.

1700-1702
1700-1702

The French botanist Joseph Pitton de Tournefort, while narrating his travels across Ottoman lands, included notes on the production, consumption, and trade of rakı. From this, we understand that by the 18th century, rakı had become widespread in Anatolia and the Aegean islands.

Rakı Brands

Our Brands

  • Yeni Rakı
  • Altınbaş
  • Kulüp Rakı
  • Tekirdağ Rakısı
  • İzmir Rakısı
  • Vefa Rakı
  • Tayfa Rakı
  • Prototip Rakı
MORE INFO
rakiPage.culture.imageAlt

Rakı Culture

The word arak was first recorded in writing in Fuzuli's Beng ü Bade, composed in the 1500s, revealing that rakı has at least a 500-year history. In fact, according to different sources, rakı can be traced back about 700 years. The most important evidence is that during the siege of Bursa, Sultan Orhan Gazi gifted Geyikli Baba and his disciples two loads of araki and two loads of wine in return for their assistance. In its earliest forms, rakı was not flavored with anise. It was only around the 1800s that anise began to be added—although drinks infused with anise predate this. For example, the Byzantine-era beverage anasato, made by steeping anise in wine, is an early reference.

The name "rakı" itself was first encountered in the 17th century in Evliya Çelebi's Seyahatname. In the 1800s, "Umurca Rakısı," produced on the Tekirdağ estate of Ragıp Pasha, then Minister of the Economy, became the first registered rakı in Turkish history. Between 1920–1926, the "Men-i Müskirat Law" prohibited the production and sale of alcoholic beverages (intoxicating substances). After the proclamation of the Republic, this ban was lifted in 1926. In the same year, with the establishment of the İnhisarlar İdaresi (Monopolies Administration), rakı production was reorganized. With the founding of Tekel in 1944, production passed entirely into state monopoly, a system that continued until 2004. The privatization of that year opened the sector to new players and marked the beginning of a new era for rakı.

The Only Drink Worth Setting a Table For: Rakı

Rakı is defined as "a unique, colorless distilled alcoholic beverage whose production, processing, and other operations are carried out entirely within the borders of the Republic of Türkiye, using natural elements found in Türkiye, particularly grapes grown in Türkiye, anise, and traditional production methods unique to this land." Its unmistakable taste is described as follows: on the nose, an intense aroma of anise; on the palate, a rich and harmonious interplay of anise and grape spirit; and on the finish, a smooth, lingering trace that completes the experience. Not every anise-flavored spirit deserves the name rakı—true rakı reflects mastery, artistry, and soul. The rakı table is a celebration in itself. It traditionally features white cheese, seafood, red meat offal, and poultry, but also embraces a wide variety of mezes and dishes: stuffed grape leaves (sarma), topik, halva, tarama, dried fish (çiroz), roasted eggplant, pilaki, baked or grilled mushrooms, aged cheeses, yogurt and yogurt-based mezes, atom, and other spicy delicacies. Above all, rakı is meant to be savored slowly, in good company, with conversation and joy. 

Geographical Indication

Regional products carry the story of their geography. Each bears traces of the climate, water, and human labor of the land where it grows. These products, shaped by region-specific raw materials and traditional methods passed down through generations, reveal their distinctive characteristics through this journey. 

According to the definition made by the Turkish Patent Institute in 2018; a product produced using traditional raw materials, characterized by a traditional composition or directly traditional production method; or one that does not directly rely on a traditional production method but has been processed in a way that reflects such a production style, thereby being clearly distinguishable from similar products in the same category, is accepted as a "traditional product." 

The production raw material and process definition of rakı has been made in the Turkish Food Codex Communiqué on Distilled Alcoholic Beverages (Communiqué no: 2016/55, Annex-1, Section A). Rakı has a registered geographical indication in Türkiye. 

Grapes, Anise, Water:
The Raw Materials of Rakı

Rakı is crafted from just three essential ingredients: grapes, anise, and water. According to its Geographical Indication Registration, rakı's distinctive character derives solely from grapes and anise cultivated in Türkiye. Therefore, the anise seeds and grapes used in rakı must be grown in Türkiye —a condition that continues to be rigorously upheld today to preserve rakı's authenticity. 

The anise used in production is grown in Türkiye's fertile lands. The essential oil obtained from these anise seeds must contain at least 800 milligrams of anethole per liter of the final product. 

The water used in rakı production, regardless of its source, is processed according to the Turkish Food Codex Communiqué on Distilled Alcoholic Beverages to standardize it and remove minerals. This prevents any variations in taste from the water source and neutralizes water's effect on rakı. Therefore, water is not considered a factor contributing to rakı's unique character in the geographical indication registration. 

No additives. No coloring. Only grapes, anise, and water. This unchanging trio, safeguarded for centuries, sustains not only the purity of rakı but also the cultural heritage it embodies. 

How is Rakı Produced?

There is no definitive answer to the question, "Who made the first rakı?" What is certain, however, is that the drink as we know it today is the result of centuries of refinement and evolution. To produce rakı, a distillation still is essential—and in modern times, a facility with a minimum production capacity of 1 million liters is required for commercial production. The word rakı is directly connected to its production process. It is widely believed to derive from the Arabic word arak, meaning "sweat."

Rakı Production 1
Rakı Production 2

During distillation, the continuous flow of liquid was likened to perspiration, while the slow dripping from the still was compared to drops of sweat. The process begins with grapes, which are fermented into mayşe and then distilled into suma—a concentrated grape spirit with an alcohol content of up to 94.5%. It is then diluted with water and anise is added. The mixture is distilled a second time in copper stills, giving rakı its distinctive aroma. If refined white sugar is used in production, it is limited to a maximum of 10 grams per liter of product. Finally, rakı is rested for at least one month before bottling, allowing its character to harmonize and mature.

Copper Stills

Copper stills, known as imbik, are indispensable to rakı production. Their ability to conduct heat efficiently, release the aromatic compounds of grapes, and purify the alcohol makes them essential to defining rakı's unique character. A still consists of a boiler, where diluted suma is heated, pipes that carry the vapor, and a cooling unit that condenses the vapor back into liquid form. It is one of the most important traditional instruments that shape the identity of rakı. 

The history of distillation with stills dates back to Mesopotamia in the 8th and 9th centuries, when Arab and Persian chemists advanced the technique. Sources from the golden age of Islamic science and philosophy mention Jābir ibn Hayyān's detailed descriptions of producing distilled beverages from wine, though this remains debated. The earliest reliable record of alcohol distillation using a still was documented in 12th-century Italy by Magister Salernus. 

Today, copper stills are an inseparable part of the rakı standards protected in Türkiye. This traditional method preserves the traces of the past in every drop. Moreover, the process is legally regulated: in Türkiye, the capacity of copper stills used in rakı production is limited to a maximum of 5,000 liters. 

How to Taste
Rakı?
1/4
01.
Visual Evaluation

Begin by examining the color and clarity. Hold the glass upright, then tilt it to observe from the top, side, and at an angle. Gently swirling the glass helps reveal the color tones, intensity, and fluidity of the spirit.

02.
Olfactory Evaluation

Next, assess the aromatic structure by smelling. Hold the glass steady and take a gentle sniff. The first aromas to appear are the easily volatile primary notes. Then, with light swirling and a combination of short and deep inhalations, the less volatile secondary aromas can be detected.

*After dilution, visual and olfactory evaluations should be repeated.

03.
Taste Evaluation

Take a small sip of rakı into the mouth, allowing in a little air, and swallow within one to two seconds. Pay attention to the flavors left on the tongue, palate, and throat.

*Tasting rakı undiluted is not recommended, as its high alcohol content can overwhelm the senses and impair the ability to distinguish flavors.

04.
Mouthfeel and Overall Evaluation

Mouthfeel refers to the tactile sensations in the mouth and on the palate—intensity, fullness, smoothness, sharpness, or warmth. In the overall evaluation, texture and taste harmony are assessed along with criteria such as drinking quality, character, balance, and the sensation it leaves in the mouth.

Frequently Asked Questions
What is the literal meaning of Rakı?

The word rakı is derived from the Arabic term arak, meaning "sweat." Some believe the name also relates to the use of Razaki grapes in its early production. The first written reference appears in Fuzuli's Beng ü Bade under the name arak. Later, in the 17th century, Evliya Çelebi mentions rakı in his Seyahatnâme, and by the 19th century the word had entered widespread popular use.

What is Arak?

The Arabic word arak, meaning "sweat," began to be used to describe distillation products because the flow of the product during distillation was likened to sweating, with the liquid slowly dripping from the still resembling a drop of sweat. Despite linguistic, regional, and cultural differences, the term has historically been used across a wide geographic area, from East India to the Middle East and North Africa, and from Central Asia to Eastern Europe, to refer to various distilled alcoholic beverages produced using a still.

What is Distillation?

In the context of alcoholic beverage production, distillation is the process in which mayşe, which has an alcohol content of about 10–15% from fermentation, is first vaporized and then condensed in special equipment. This increases the alcohol content while separating unwanted by-products of fermentation. In a more general sense, distillation is the separation of compounds dissolved in each other by taking advantage of differences in their boiling points.

What is Mayşe?

Mayşe is a semi-finished product used in alcohol production, formed when the sugars in agricultural products undergo alcohol fermentation under appropriate conditions with the addition of yeast. Depending on the process, it typically contains around 10–15% alcohol.

What is Suma?

Suma is the alcohol obtained by distilling mayşe, which is wine produced from the fermentation of fresh or dried grapes, up to a maximum of 94.5% alcohol while preserving the richness of the grape's aroma and scent.

What is an İmbik?

​The device used for the distillation process is called an imbik (still). Stills are generally made of copper, a feature that is also defined as a requirement in the Turkish Food Codex for rakı production. Rakı production in a still is a batch process. Obtaining the product is slower and requires experience.

What is a Distiled Alcoholic Beverage?

Distilled alcoholic beverages are produced by distilling an alcoholic mixture obtained through fermentation, called mayşe, in equipment that meets process specifications, and then subjecting it to additional finishing operations. These beverages have an alcohol content of at least 15%, with most being produced in the 40–50% range.

The Turkish Food Codex provides different definitions and categories for distilled alcoholic beverages. Within this general definition, products such as liqueur, vodka, whisky, gin—and rakı—are all considered distilled alcoholic beverages. Rakı itself, however, is recognized in the Turkish Food Codex as a distinct category. Its production principles are defined in much greater detail, with a protected designation of origin to safeguard its authenticity and locality.