raki (o Brandy) is a drink resulting from the uses of grapes that are unknown outside the Balkans. In Spain, a country known for its wine production and its diversity of grapes, this kind of wine is not popular. brandy. We are going to see how a product is so ingrained that it is even attributed healing properties. If you are planning a trip to these countries, stay with what we are going to tell you next. Will you have time to try all its variants?
An ingrained custom
Due to the ethnic complexity of the region, the rakia it has many different varieties. Also, each country has its own regulations as regards alcoholic beverages. In a rough way, we can talk about a very popular brandy in the area. It is so ingrained that in summer Is taken cold and in warm winter, with honey and black pepper. It has nothing to do with him herbal liqueur that is taken as a digestive after food in other countries. This drink is consumed in a small glass as a appetizer and is usually accompanied by salad Before the meal.
Rakia classes
There are two kinds of rakia: the one grape and of fruits. The kinds of grapes used stand out for being white and aromatic. The most used are muscatel, sauvignon White, Damietta and varieties of marble. At least the muscatel one will sound like something to you if you are a wine connoisseur, since it is very widespread in Spain. The grape-based version is the most exquisite, so to speak. It has different subclasses classified according to their way of preparation.
En Bulgaria the law differentiates distillation from fermented grape musts, grape juice and skins. This last word refers to the skin of the grape. In the particular case of rakia of wine, the fermented must is distilled in copper stills. This way you get a minimum of 65% alcohol! Its main qualities are the richness in floral, herbaceous, fruit aromas ... A whole herbal liqueur.
On the other hand there is that of fruits. The most popular used is plum although she is not the only employee. Others are apple, apricots, quince, citrus, peaches and to wild red berries. The advantage they present is the large number of saccharose which is then transformed into alcohol.
The chosen fruit is crushed and then fermented. Then go to a still where it is distilled once or twice. In itself the drink is colorless, although the raw material gives it different tones. Unlike Spanish brandies, it is not age a lot of. The rakia homemade only spends up to three weeks in a glass jar. The professional does not get to wait more than three years in a wooden barrel.
A curious ritual in Bulgaria
It is so fermented that its alcohol content ranges between 40 y 50 degrees. That is why many choose to mix it with water to lower it. However, the strongest stomachs enjoy it dry. This largely depends on how it is made, as homemade ones are usually stronger. Bulgaria It is the place where the custom of preparing it at home has most caught on. In fact, a parallel is established between the roots of the orthodox christianity and the consumption of rakia. For example, in that country it is part of a ritual of the funeral orthodox.
In these a drink is served to the guests along with a piece of bread. After the first sip the guest spill a little to the ground and pray for the peaceful rest of the soul. Then you keep drinking until you finish it. In addition, the parents of brides at Orthodox weddings offer rakia to the guests as is usually done in Spain with cigars. All this without mentioning the supposed medicinal properties. In the aforementioned country there is a custom of sleeping with this drink in a handkerchief under the nose. They do during a cold by way of Vicks Vaporub.
En Croatia it is also popular to drink it. The country's own official tourism website defines the drink as schnapps. Point out that it is ideal to share happy moments with friends. It is so popular that there are even pubs specialized in it. In fact, there is one in destination which name Rakhya leaves no room for imagination.
If you go with enough time to any of the countries in the Balkan area and you plan well, you can make a good tasting of all the flavors of rakia. There is no problem to drink at breakfast, since the old women consider it a ritual for longevity. Curious, right?
