In Bulgaria, it’s an essential attribute of every feast and has the status of a national product. After the separation, the drink became the national drink for all of the countries. It is said that it’s best to consume this fiery drink in the mountains. Rakia A very strong alcoholic drink made usually by the fermantation of grapes. Regular Rakia bought in shops and most restaurants is around 40% ABV. The Mouth-Watering Rakia by Country Albania. Rakia or Rakija is the collective term used for fruit brandy popular in Albania, Bulgaria, Croatia, Serbia and other Balkan countries. Many Bulgarians produce their own homemade rakia, especially in towns and villages. A common Bulgarian joke – and for some elderly people even a fundamental belief – states that 30-40 ml rakia a day have a preventive effect against different viruses, including the coronavirus. Discover the history behind the slavic drink, how it is made and where to find the best one! Common flavours are šljivovica , produced from plums, kajsija, produced from apricots, or grozdova/lozova in Bulgaria (raki rrushi in Albania), or "lozovača" or "komovica" in Croatia, Montenegro, Serbia and Bosnia produced from grapes, the same as "Zivania" in Cyprus. A very strong alcoholic drink - 60 % and more. If you have just arrived in Bulgaria and are still curious to taste the vast variety of authentic Bulgarian meals and drinks, undoubtedly the most traditional and emblematic alcoholic beverage to start your night with is the local rakia. Although some locals prefer to start at noon, the best time to drink rakia is at dinner, with a table full of traditional Bulgarian dishes. The fruity queen of spirits: rakia (ракия) A personal favourite and the most popular spirit among the … There's hardly a foreign guest that hasn't been greeted with rakia and sent home with a wide smile on their face. We also feature the unique Nameday Reminder Service , which sends out email reminders whenever there is a Bulgarian nameday. Cognac (Pliska and Preslav are good brands) is also a safe bet. Both locals and internationals either fall in love with rakia or cannot stand the strong taste and smell of the spirits. Rakia has a nice, golden color which is a jot to the eye and a specific aroma for every fruit it is made of. If you happen to visit Sofia and Bulgaria during the cold and icy winter, do not miss your chance to try the mulled version of rakia. It is made from fermented grapes, plums, or virtually any fruit with sugars in it. First time tasting Bulgarian alcohol! Bulgaria already has 14 protected brands of Bulgarian rakia. It can be made from almost any type of fruits, but some of the most commonly used fruits are plums or apricots. It is a clear alcoholic beverage made by the distillation of fermented fruit. “A psychotherapist can help you but rakia is cheaper” – this is a contemporary proverb many Bulgarians swear by. Nevertheless, rakia is considered a national drink by Bulgarians, Serbs, Turks, and almost all other Balkan countries. Bulgaria Rakia Industrial production of spirits in order to obtain a particular quality drink, which is impossible at home. Photo by: Irina Ignatova | freeimages.com. It is usually transparent or light yellow. We delve into the history and traditions surrounding Bulgaria‘s national drink. This drink is almost always a homemade drink. Serdika BG - the best selection of Eastern European and Balkan food with delivery to your door or office! Rakia can be traced back to 14th century Bulgaria. However, it is important to know that drinking homemade rakia without water is not for the faint-hearted. Bulgarian grape Rakia called “grozdova” is a remedy for many diseases. Made by the families in the bulgarian rural areas. The beverage is available at most of the Bulgarian bars and restaurants. Rakia Rakia or Rakija is the collective term used for fruit brandy popular in Albania, Bulgaria, Croatia, Serbia and other Balkan countries. This part of an 11th century distillation vessel is the third piece of hard evidence from Bulgaria that it’s national drink rakia was around a few hundred years before the Western Europeans started distilling, which is believed… An appropriate appetizer for brandy is also bacon, cut into thin strips, naturally salted and seasoned. However, the strength of the drink is pretty much always the same – high! Bulgarian Brandy(Rakia) is as rooted in Bulgarian history and existence as bourbon is in America. The normal alcohol percentage of Rakia normally is 40%, but home made Rakia can be as strong as 80%. An important fact very few foreigners are aware of is that Bulgarians are heavy drinkers, and it is not a good idea to try to drink as much as them. Rakia is an important part of Bulgarian traditions. The aim of registering rakia as a protected geographical indication is to reduce the tax on alcoholic drinks and rakia in particular. It is a clear alcoholic beverage made by the distillation of fermented fruit. … Rakia, rakija or Raki (Greek: Ρακί) (/ ˈ r ɑː k i ə, ˈ r æ-, r ə ˈ k iː ə /), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans.The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%).. Name. After the separation, the drink became the national drink for all of the countries. They say that Rakia normalizes metabolism, suscitates stomach work, and battles infections. © 2020 Free Sofia Tour. During the process of fermentation, the herb artemisia … It is … The most aromatic apricot rakia comes from the Tutrakan region, near the Danube River. Feb 12, 2014 - Rakjia is a traditional drink served in Serbia and Croatia. In most wine-producing regions, it is distilled from grapes, and more precisely from grape marc or wine lees. Shopska salad is a traditional Bulgarian salad made with tomatoes, cucumbers, bell pepper, onion, olives, seasoned with extra virgin olive (or sunflower) oil and salt. Or rakia, a grape-based drink that is consumed in shots and can contain up to 50% of alcohol. Rakija (Serbian Cyrillic: Ракија) is one of the most popular alcoholic drinks in Serbia.It is the national drink of Serbia. Many Bulgarians produce their own homemade rakia, especially in towns and villages. An interesting archaeological find in Bulgaria this week gave new life to the discussion when the art of distilling became a thing in Europe. Today I would like to post about “Rakia”. There are a ton of different kinds of Rakia because you can basically use any fruit you want to make it. Honey and few small bits of black pepper added to it! Rakia is an important part of Bulgarian traditions. Do not forget to learn and practice the Bulgarian toast “Na-zdra-ve!” which literally translates as “To your health!”, Author: Free Sofia Tour Guide – Dimitar Dimitrov, Your email address will not be published. Bulgarian Food | What to eat in Bulgaria | Traditional Dishes, Bulgarian Wine – History, Local Sorts, Must-Trys, Wine Regions. Rakia is served as an apéritif, rather than as a digestif (like similar strong drinks in Italy or France, for instance). Pelin is a bitter wine-derived drink. In Serbia, they also use pears, quinces, apricots. www.balkanfoodrecipes.com/drinks/alcoholic/rakija/rakija-schnapps While industrially produced rakia is around 40% ABV, homemade rakia can reach as much as 60% ABV. An interesting archaeological find in Bulgaria this week gave new life to the discussion when the art of distilling became a thing in Europe. Bulgarian men start their day with a snifter of this strong alcoholic drink and end their day snatching an opportunity to drink a few snifters at dinner and without a reason. Italians have grappa, Japanese have sake and the Bulgarians have rakia, a colourless type of homemade, fruit brandy that is prevalent in most Bulgarian homes. It is made from fermented grapes, plums, or virtually any fruit with sugars in it. Rakia is a distilled fruit spirit originating from the Balkans with generally a very high percentage of alcohol. For Bulgarians drinking the locally produced alcoholic drink rakia has turned into nothing short of a cultural activity. The word rakia is of Arab origin, too. 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