Türkiye's Iconic Spirit
Lion's Milk · Aslan Sütü
The Spirit
When one thinks of Türkiye or the Turks, Rakı comes to mind. It is the nation's cultural signature: a twice-distilled grape spirit flavored with aniseed, transparent in the bottle, and famously turning a milky white when water is added — earning its beloved nickname Lion's Milk (Aslan Sütü). It is the drink of poets, fishermen, philosophers, and friends who have something to say.
Although Ayran was officially designated Türkiye's national drink in 2013, rakı has never relinquished its place at the heart of Turkish social life. Rakı is a protected product: since 2009 it holds a Geographical Indication under Turkish law, meaning only spirits produced exclusively from Turkish-grown grapes and anise may carry the name "Turkish Rakı."
Origins & History
Although the history of rakı does not stretch as far back as wine or beer — both of which fermented naturally without specialized equipment — its documented presence in Anatolia is older than many realize. The literary historian Abdülbaki Gölpınarlı traced the earliest known use of the word rakı in Turkish literature to the divan poet Fuzuli's work Beng ü Bâde, completed between 1510 and 1514. A Spanish manuscript from 1567, later published as Viaje de Turquía, also mentions the drink, placing it in Ottoman life well before the commonly cited "300-year history."
The Arabic root of the word is arak (عرق), meaning "distilled" — a reference to the drop-by-drop fall of liquid from the still, like perspiration from copper. Variant forms — araka, araki, ariki — spread across the Near and Middle East. Some also connect the Turkish name to the razaki grape variety used in production.
The traveler Evliya Çelebi, writing around 1630, documented Istanbul's vibrant rakı culture: taverns in Samatya, Kumkapı, Galata, and along both shores of the Bosphorus, offering extraordinary variety — banana rakı, mustard rakı, cinnamon, clove, pomegranate, aniseed and more. Distillation spread from the Arab world into Anatolia when producers found ways to recover residual sugars from winemaking. It was the addition of Çeşme aniseed that gave rakı its distinctly Turkish character.
With the founding of the Turkish Republic, production was centralized under the state monopoly Tekel, with the first large-scale factory opening in İzmir in 1944 — giving birth to the legendary Yeni Rakı brand. Tekel was privatized in 2004, opening the market to dozens of new producers. Today, the largest producer is Diageo, which operates in Türkiye through its subsidiary Mey İçki (acquired in 2011), with Yeni Rakı remaining the most widely sold brand.
Production
Unlike wine and beer — which are products of natural fermentation — rakı is a distilled spirit, demanding specialized knowledge, copper stills, and considerable craft. It is made primarily from suma: high-proof grape spirit, produced from fresh grapes or raisins. Aniseed is introduced during the second distillation, which melds the flavors and gives rakı its unmistakable character.
The distillation takes place in traditional red copper pot stills, typically of 5,000-liter capacity, separating the spirit into three layers — top, middle (belly), and bottom. The coveted bottom rakı (dip rakısı), which captures the densest aromas, is rarely sold commercially; instead it is reserved as a prestigious gift by distilleries. After distillation, the spirit is aged in oak barrels for two to six months before bottling.
Two main production methods exist: raisin-based (as in Yeni Rakı) and fresh-grape-based (as in Tekirdağ Rakısı). In recent years, yaş üzüm rakısı ("fresh-grape rakı") has grown in popularity, with Efe Rakı pioneering the category. Turkish Rakı must contain at least 40% alcohol by volume under Turkish standards; most brands fall between 40% and 45%.
The Ritual
Rakı is not a drink to be rushed. It is best enjoyed chilled, between 8–10°C, served in tall, flat-sided cylindrical glasses. The proper sequence of preparation matters — it affects both aroma and flavor.
Fill the glass roughly one-third full with cold rakı. The spirit is crystal clear at this stage.
Slowly add chilled water — the glass turns a beautiful milky white as the anise oils emulsify. This is the moment of transformation. Never use warm water; it dulls the aroma entirely.
Finally, add one piece of ice to keep it cold without diluting it further. Serve with a separate glass of plain water on the side.
The traditional Turkish toast — meaning "to your honor." Raise the glass, look your companions in the eye, and drink slowly. Rakı is a conversation, not a race.
At the Table
A rakı table — rakı sofrası — is an occasion, not merely a meal. It unfolds slowly, with cold plates arriving first, followed by hot dishes, and eventually fresh fruit to cleanse the palate. The meze is not just accompaniment; it is the architecture of the evening.
White feta cheese and honeydew melon — the iconic, non-negotiable pairing. No rakı table is complete without it.
Sliced tomatoes and cucumbers, Russian salad, yogurt with garlic, olives, and pickled vegetables.
Shrimp, mussels vinaigrette, smoked mackerel, and mullet — especially popular along Istanbul's Bosphorus shores.
Fried pastries (börek), calamari, pan-fried liver, and roasted chickpeas with salted almonds.
Shish kebab, mixed grills, whole roasted or grilled fish — typically arriving well into the evening.
Fresh seasonal fruit — the traditional, palate-cleansing close to the rakı experience.
The best places to experience the full ritual in Istanbul remain the meyhanes of Kumkapı, Karaköy, Taksim, Kadıköy, and the seafront restaurants along the Bosphorus — where the water, the fish, and the conversation all conspire to make the evening last.