Bulgarian Rakia
The grape fire and the long salad hour: Bulgarian rakia — grape (grozdova) and plum (slivova) brandies, drunk slowly with shopska salad in the famous 'rakia-and-salad' hour that can last all evening.
What it is
The grape fire and the long salad hour: Bulgarian rakia — grape (grozdova) and plum (slivova) brandies, drunk slowly with shopska salad in the famous 'rakia-and-salad' hour that can last all evening. Origins: rakia distilling in Bulgaria is documented in Ottoman records (a 14th-century vessel reference is often cited); the Kazanlak and Karlovo valleys are rakia heartlands. Made from: grape pomace or wine, plums, apricots; pot-distilled, some oak-aged (the Burgas 63 Barrel is the pearl-barley-aged icon). How it's made: 1) Ferment; distil in the village kazan. 2) Age the fine ones in oak. 3) Serve with salad, never rushed. Served: in small glasses (100 ml pours are the generous Bulgarian way) with shopska and lyutenitsa. Flavor: grape rakia floral and muscat; plum round. Strength: 40-50%. Culture: 'vremeto za rakia' (rakia time) is sacred — business, grief and joy all start there. See also: Mastika, Bulgarian Wine (Mavrud).
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