Raki

Rakı is a Turkish anise-flavored distilled alcoholic beverage. It is typically produced from grapes or grape-derived wine and flavored with anise seeds or essential oils. ABV commonly ranges from 40% to 50%.

Production involves distillation of a fermented base with anise; some producers use a base of neutral spirit or blend with wine; flavor from anise gives licorice-like aroma and taste. The resulting spirit is clear and colorless in most cases.

Serving: Rakı is traditionally diluted with cold water or served over ice, seen as the normal way to drink it; the addition of water creates a milky or cloudy appearance known as louche; it is typically enjoyed with meze and slowly sipped; cultural rituals emphasize sociability and moderation.

Regional variants and relation to other drinks: It is part of a family of anise-flavored spirits in the Eastern Mediterranean and Balkans; similar beverages include ouzo (Greece) and arak (Levant).

History: The modern rakı evolved from wine-based distillation traditions; it gained prominence in Turkey in the 20th century; many local styles exist, and today rakı is produced by numerous producers across the country.