Rak\u0131 is a traditional Anatolian distilled spirit with an alcohol content of 40% to 45%, produced by distilling suma\u2014obtained from fermented grape must\u2014a second time in copper alembic stills with aniseed (Pimpinella anisum). Popularly called “white bridal dress” or “lion’s milk” due to the cloudy white appearance created when anise oil loses solubility upon adding water, this spirit has developed a rich table etiquette and meze culture over centuries.<\/p>\n
Rak\u0131 production in the Anatolian region became a concrete commercial activity in the 16th and 17th centuries through the distillation of grape pomace in stills within the workshops of the Ottoman Empire. In his 17th-century travelogue Seyahatname, the traveler Evliya \u00c7elebi detailed that a guild of tradesmen known as “arak\u00e7\u0131lar” operated in more than 100 shops in Istanbul and that these products were part of the city’s social life. In the early periods, adding aniseed to the distillate obtained from grape pomace gave the drink its characteristic aroma and scent. While the use of copper stills formed the technical infrastructure of the distilleries, the initial and final runs of the distillation process were separated, leaving only the middle cut known as “g\u00f6bek” (heart) for production. While tracing this culture through the streets of Istanbul, you can include the historic tavern districts in your Historic Peninsula tour plan.<\/p>\n
In Ottoman urban life, rak\u0131 was a social drink shaped around the “\u00e7ilingir sofras\u0131” (rak\u0131 table) tradition, particularly in the Gedikli and Koltuk taverns along the Galata, Tahtakale, and Samatya lines. While licensed Gedikli taverns served regular patrons, Koltuk taverns\u2014where drinks were consumed standing up quickly\u2014formed part of the city’s subculture. Towards the end of the 19th century, during the reign of Sultan Abd\u00fclhamid II, the Umur Aca Rak\u0131 Factory established on the Tekirda\u011f road by Chief Chamberlain Seyyid Hasan Pasha initiated the first official registered production. During this period, brands like Deniz K\u0131z\u0131, Ahi, and Bozcaada gained market presence, contributing to commercial standards. If you wish to incorporate the architectural texture of the Ottoman era and Sultanahmet’s historical atmosphere into your stay, you can stay at Hotel Sultania<\/a> and reach historical landmarks on Ebusuud Street and its surroundings within a few minutes’ walk.<\/p>\n The ideal serving temperature at a rak\u0131 table is between 8 and 10 degrees Celsius, and meze service progresses gradually from cold olive oil dishes toward hot appetizers. The clouding effect that occurs when water is added to the drink is a physical emulsion reaction caused by the decreased solubility of the anethole compound in anise oil in water. Pouring room-temperature rak\u0131 into the glass first, followed by an equal amount of cold water and optional ice, allows the anise aromas to release in a balanced manner. In the opening stage of the meal, palate-cleansing cold dishes such as rich Ezine cheese, ripe melon, ginger fava, haydari, and artichokes in olive oil are preferred. If you follow a vegan or vegetarian diet, you can create a balanced menu by adding plant-based cold mezes like artichokes in olive oil, hummus, or samphire to your table.<\/p>\n To achieve a balanced flavor profile at rak\u0131 tables, salted cheeses, rich seafood, and acid-balanced vegetable mezes are presented together. You can refer to the pairing table below to ensure flavor balance at your table:<\/p>\nHow should meze ordering and serving temperature be arranged at a rak\u0131 table?<\/h2>\n
Traditional meze varieties and harmonious flavor pairings<\/h2>\n