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Production of Raki

Raki, like cognac and some vodkas in super-premium segment, is a spirit produced by the distillation of fermentated grapes.

Thus, due to its raw material, it is one of the most valuable spirits in the world.

Raki can be produced with fresh grapes or dry grapes(raisins). Aniseeds growing in the western region of Turkey when distilled in copper alembics with grapes alcohol gains its unique taste and flavor.

The main stages of production of raki

- Grapes preparation

- Pressing for fresh grapes

- Cleaning, steaming, seeds removal, pressing and diluting for dry grapes

- Fermentation with yeast

- The distillation of grapes alcohol (suma), up to maximum 94,2%alcohol by volume (the limit of distillation to preserve the characteristics from grapes)

- Distillation of aniseeds with grapes alcohol in copper alembics with a filling volüme of maximum 5.000 liters.

- The distillation in alembics take 48 hours and at different stages of distillation, five segments of distilltes are obtained.

- The middle segment of the distillate is spared as raki.

- The distillate of the alembic is 72% alcohol by volume

- According to its description, the distillate is then diluted to 45% alcohol by volüme by adding water and sugar to a maximum of 10 gr/litre.

- Raki can have minimum of 40% alcohol by volume however is not preferred by consumers

- Maturation takes place in stainless steel tanks and/or oak barrels

- The production is completed by bottling and packaging.