World Spirits

Raki (Albanian)

Albania

The mountain fire: raki — Albania's grape (raki rrushi) and mulberry/plum rakis, with Skrapar's famous grape raki as the connoisseur's benchmark; the toast is 'Gëzuar!' and the bottle appears at every negotiation, wedding and condolence.

What it is

The mountain fire: raki — Albania's grape (raki rrushi) and mulberry/plum rakis, with Skrapar's famous grape raki as the connoisseur's benchmark; the toast is 'Gëzuar!' and the bottle appears at every negotiation, wedding and condolence. Origins: distilling in Albania is Ottoman-era and village-deep; Skrapar (the canyon district) became the byword for quality. Made from: grape pomace or fruit, small pot stills, sometimes distilled over herbs. How it's made: 1) Ferment the pomace/fruit. 2) Distil in the kazan. 3) Serve with meze (white cheese, olives, grilled meats). Served: at long lunches where time dissolves — raki is paced by conversation. Flavor: grape raki hot and floral; mulberry softer. Strength: 45-60% (village stills run hot). Culture: Albania drinks raki like a sacrament of hospitality; the homemade bottle under the table outranks any label. See also: Albanian Wine (Shesh and Kallmet).

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