triadaindo.blogg.se - Flavoured nice shot

They keep the same method that is part of the culture and history of Crete. The process for making Cretan raki is the same as it was centuries ago. Winemaking residues are used to make raki. The distillation of the marc for the production of Tsipouro / Raki is a complex process that requires specific knowledge and know-how, experience and modern technical equipment in order to achieve optimal results.

the barrel (or rouba) with cold water inside so that the steam flowing through the tube becomes raki drops.

The pipe (Loulas in Greek) directs the steam to the barrel.

The pipe is long enough to leave space between the fire that heats the pomace and the cold water (see next step).

The lid is big enough to seal as much steam as possible.

The kettle or kazani consists of 4 parts: The marc, which has been fermented in barrels for more than a month, boils in a special kettle, the Kazani. Sometimes when you drink too much raki you sweat and when raki is distilled it falls like drop by drop so the name may come from Arabicĭistillation follows an ancient method that has been used for centuries and is now part of the Cretan tradition. The theory is that Arak means "sweat" in Arabic and Araki means "that which makes you sweat". It may surprise some that its most common name is derived from the Arabic word عرق, which means distilled. Others say it got its name from the razaki grapes used in its manufacture.īoth theories are acceptable. Some claim that it is called Iraqi (from Iraq) because it was first made in this country and distributed in other regions. When raki is diluted with water has milky white color that's why it has the nickname Lion milk.

Just like grappa, it is not diluted with water.Ĭountries in the Middle East call raki with various names such as Araka, Araki, Ariki. In terms of taste, raki is comparable to Italian grappa. In contrast to the Turkish rakı or the Greek ouzo, raki from Crete does not contain anise. Yeni rakı is a famous brand of raki in Turkey. The original name comes from the Turkish and the raki produced in Turkey is anise flavoured in contrast to the Cretan one.

Cretans are happy to offer this drink to tourists and guests. Usually these are local "brands" that have been distilled on site.

Raki is widespread in Crete and you can easily find this alcohol on the shelves of even the smallest supermarket. Depending on the region and production method, it can appear under the following names: Tsipouro, Suma (Rhodes, Chios), Tsikoudia (Crete), Zivania (Cyprus). It appears on many Greek islands and mainland Greece. This alcoholic drink is typical of countries in the Mediterranean region. The raki is clear and contains on average between 30 and 40 percent alcohol by volume. Raki is obtained from the press residue of the fresh grapes during winemaking, the pomace, by distillation. The raki is made in the autumn after the grape harvest, when the vines have been pruned. The purpose is not to be drunk or overwhelmed with food, but to simply create a pleasant social interaction.

There is always a glass of raki when the Cretans greet their guests, wish each other, gather in the traditional cafes, overcome their worries and resolve their struggles. It is served almost naturally after every meal and there is often the opportunity to drink raki. To put it simply, it's the national drink of the Cretans. This Cretan drink is as a symbol of friendship and nobility and a sign of social communication. Raki is the drink served on Crete on almost every occasion. The Cretan raki, originally called tsikoudia in Crete, is the same in production and taste as tsipouro, the pomace brandy known in Greece. Tsipouro is a real Greek product closely related to the Greek lifestyle, hospitality and entertainment of the Greeks.