Rakia
From Free net encyclopedia
The drink rakia or rakija (Bulgarian: ракия; Macedonian and Serbian: ракија; Serbian, Croatian, Slovenian and Bosnian: rakija) is hard liquor similar to brandy and vodka, made by distillation of fermented fruits, popular throughout the Balkans. Its alcohol content is normally 40%, but in home-produced rakia it can be higher, typically 50 to 60%. Prepečenica is double-distilled rakia, with alcohol content sometimes exceeding 60%. Brlja (literally "mess") is a popular name for cheap low-quality rakia.
Rakia is considered to be the national drink among some of the South Slavic peoples: in Bosnia and Herzegovina, Bulgaria, Croatia and Serbia and Montenegro. Its most common form, slivovitz, is produced from plum. Other common fruits are grapes, peaches, apricots, apples, figs, and quinces. Plum and grape rakia can also be mixed after distillation with other ingredients, such as herbs, honey, sour cherries and walnuts.
There are many kinds of rakia, depending on the fruit it is produced from:
| Fruits | in former Yugoslav countries | in Bulgaria |
|---|---|---|
| Basic types | ||
| plum (slivovitz) | šljivovica, сливова | сливова (slivova), сливовица (slivovitsa) |
| grapes | lozovača/loza, лозова | гроздова (grozdova) мускатова (muskatova) |
| grape lees (kom) Template:Ref | komovica, комова | джиброва (dzhibrova) |
| apricot | kajsijevača | кайсиева (kaysieva) |
| pear | kruškovača, vilijamovka | крушева (krusheva) |
| apple | jabukovača | ябълкова (yab'lkova) |
| quince | dunjevača | дюлева (dyuleva) |
| fig | – | смокинова (smokinova) |
| With additions | ||
| with herbs | travarica/trava | билкова (bilkova) |
| with walnuts | orahovača/orahovica | – |
| with honeyTemplate:Ref | medovača/medenica | греяна (greyana) |
| with sour cherry | višnjevac/višnjevača | черешова (chereshova) |
Template:NoteKom or džibra is the fruity grape mash that remains after wine-making. It contains up to 5.5 litres of pure alcohol per 100 kg, and at least 40% dry matter.
Template:NoteNot to be confused with mead, which is made solely of honey.
Normally, rakia is colorless (unless herbs or other additives are added). Some of the types of rakia are kept in wooden barrels (oak or mulberry) for extra aroma and a golden colour.
It is supposed to be drunk from special small glasses which hold from 0.3 to 0.5 dl.
A popular myth is that one can tell the strength of rakia by size of the ring of bubbles (venac) which forms when the bottle is well shaken. This is also mistakenly used as a measure of the quality of the liquor.
In Bulgaria, rakia is generally served with shopska salad, milk salad or pickled vegetables (turshiya). Another type of serving is "greyana" rakia, which is heated and sweetened with honey or sugar.
Ritual use
Although wine is the essential part of the Eucharistic rites in the Eastern Orthodox and Roman Catholic churches in the region, rakia has found uses in certain religious and related rituals across the Balkans.
At the end of the Orthodox Christian burial service, at the exit from the cemetery, visitors are offered a piece of soda bread (pogača) and a glass of rakia. When drinking "for the soul" of the deceased, one is supposed to spill some rakia to the ground before drinking the rest.
During wedding ceremonies, the groom's father goes around all tables and offers a glass of rakia to all guests, sharing a toast for the happiness of the newlyweds. In general, rakia is offered to all guests as a welcome sign.
Often, "cooked" (kuvana or greyana) rakia, heated in large kettles, is offered to visitors of various open-air festivities, especially in winter days. It is somewhat similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water), with added honey, sugar and spices.