As the popular alcoholic national drink of Turkey, raki cannot be missing from Turkish celebrations, be it a cosy meal with friends at home, a big party or an evening in a restaurant. Raki has been produced in Anatolia for about 300 years from anise, white granulated sugar and soft spring water. Yeni Raki Ustalarin Karisimi is bottled after a triple distillation and three monts of aging in oak barrels. Anise seeds are added to the raki between distillations to obtain the typical lactri aroma.
Tasting notes:
The taste of raki depends mainly on the quality of the grapes used and the anise. Since aniseed dissolves completely in the alcohol, it is invisible in the raki but can still be clearly smelled and tasted. The white turbidity - which has also earned the raki the name lion's milk - arises when raki water is added.
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