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Turkish rakı is produced by distilling anise seed with suma (first distilled rakı without anise), which is mixed with only grape and ethyl alcohol twice. The alcohol level in rakı ranges between 40% and 50%. It is the most popular alcoholic beverages of Turkish people. To serve rakı, first put İt into the glass. Then water is added and it gets white. Lastly, ice is added. It is drunk with appetizers such as fruits, cheese or food made with olive oil and with friends over a chat.