TEKIRDAG RAKI 

Produced from the best aniseed and grapes of Turkey, with its soft palate and unique taste, Tekirdağ Rakısı has gained the admiration of all rakı lovers, including female consumers.

The story of Tekirdağ Rakısı begins with the grape and aniseed that is used in its production arriving at the distillery. After the fresh grapes and raisins are cut into pieces in the cutting machines they are placed in tanks with water, and şıra, the grape juice, is prepared. Pure yeast is added to the şıra placed in tanks to start alcoholic fermentation. This process produces the ‘suma’, which carries the unique aroma of grapes which have been distilled until the alcohol content is 94,5 %.

The mixture is then placed in traditional five thousand litre copper alembics and aniseed with high essential oil content is added, the quantity of which is determined by the oil content. The next stage is the isolation of the mid-product, which has the ideal softness and drinking characteristics. The rakı experts of Mey remove the head and tail product at just the right levels, and, following a second distillation, place the mid-product in oak barrels to rest for a period that ranges from 20 days to 3-4 months. Filtered for one last time before being bottled, the Tekirdağ Rakısı is now ready to set out for its esteemed place on rakı tables.

Produced from grape based distillate (suma) and available in 70 cl bottles at the Tekirdağ Distillery with 45%abv.

Suggestion for drinking: It may be drank straight up or with 1/3 added water or mineral water, yet always cold (8-10°C). Rakı may be taken as an aperitif; the Turkish way of drinking rakı would be at a ‘çilingir’ table, with the distinctive cold and hot meze.