Tekirdag Rakisi Classic Turkish Raki 70 cl 45%

On the shores of the Sea of Marmara, in the old wine country of Thrace, the table gets laid long before anyone touches the bottle. White cheese, melon, a few plates of meze. Then the Raki arrives, clear as water, and only turns milky white once cold water hits it.

Expert description

Tekirdağ Rakısı Classic is a Turkish Raki made from a spirit of 100% fresh grapes and aniseed, bottled at 45%.

Raki is Turkey's national drink, and Tekirdağ is one of its best-known brands. The name comes from the city of Tekirdağ on the Marmara coast, in one of the country's older wine regions. The brand launched in 2000 and now belongs to Mey İçki, which has been owned by Diageo since 2011. Tekirdağ has a house flavour of its own, often credited to the artesian water from Çorlu.

It starts with suma, a clean grape distillate made from fresh grapes. That goes back into traditional copper alembic stills together with aniseed, and the result is bottled at 45%. Plenty of Raki brands lean on raisins, but this one stays with fresh grapes throughout, and you taste it: more fruit and more freshness behind the aniseed. Classic is the straightforward bottle in the Tekirdağ range, built to be drunk with food.

Raki is rarely drunk neat. The tradition is to mix it with cold water, which turns it milky white, and to put it on the table with meze, fish and white cheese.

Tasting notes

Nose

Freshly crushed aniseed leads, light and fragrant, with a floral hint of grape sweetness. No sharp alcohol on the nose.

Palate

Soft and clean in the mouth. Aniseed takes up most of the space, but behind it sit fresh grape and a sweetness like white sugar. The body is medium, and a crisp acidity keeps things alert. With water it turns silkier and the aniseed steps back a little.

Finish

Fresh and clean. The aniseed lingers, with a calm grape sweetness following and no peppery bite.

Specifications

Name: Tekirdağ Rakısı Classic
Distillery: Mey İçki
Region/Country: Turkey
Type: Turkish Raki
ABV: 45%
Size: 70 CL
Distillation method: Suma from fresh grapes, redistilled with aniseed in copper alembic stills
Edition: Classic
Serving suggestion: Ice cold, with cold water on the side, alongside meze, white cheese and melon

Flavour profile

Aniseed · Fresh · Grapey · Soft

Did you know?

In Turkey the milky mixture is called aslan sütü, lion's milk. The colour appears because the aniseed oils cannot stay dissolved once water is added. It is also why you pour the water first and add ice afterwards.

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Frequently asked questions about Tekirdağ Rakısı Classic

How do you drink Tekirdağ Rakısı Classic?

Ice cold and mixed with cold water, typically one part Raki to one or two parts water. Many people pour the Raki first and keep the water alongside, so everyone sets their own strength. Ice goes in after the water, not before.

Why does Raki turn milky white when you add water?

The aniseed's essential oils are dissolved in the alcohol. When water lowers the strength, the oils gather into tiny droplets and the liquid turns cloudy and white. Turks call it lion's milk, and it is a sign that there is real aniseed in the bottle.

Does Tekirdağ Rakısı Classic only taste of liquorice?

No. Aniseed leads, but behind it sit a clean, fresh grape character and a light sweetness. That comes from Tekirdağ being made on fresh grapes rather than raisins. It is soft rather than sugary, and the 45% alcohol stays out of the foreground.

What food goes with Tekirdağ Rakısı Classic?

White cheese and melon is the classic answer, and it works. The aniseed contrasts with the salt of the cheese and the sweetness of the melon. Meze, grilled fish, octopus and fresh vegetables also suit it, because the Raki's freshness cuts through fat and salt.

What is the difference between Raki and ouzo?

Raki is Turkish and ouzo is Greek, but both are aniseed spirits. Tekirdağ Rakısı Classic uses fresh grapes and sits at 45%, which is typically higher than ouzo. Raki is often experienced as drier, while ouzo can taste sweeter and more spiced.

Can you use Tekirdağ Rakısı Classic in cocktails?

Yes, it can stand in for pastis or absinthe in a sour with lemon. A simple highball with soda water and a squeeze of grapefruit shows the aniseed from its fresh side. Start with a small measure, because aniseed takes over quickly.

Who makes Tekirdağ Rakısı, and where does the name come from?

Mey İçki makes Tekirdağ Rakısı. The company was founded in 2004 after the privatisation of the Turkish state monopoly company Tekel and has been owned by Diageo since 2011. The name comes from the city of Tekirdağ on the Sea of Marmara, long an important wine region.