Bulgarian rakia

Rakia is one of the national beverages of Bulgaria (as well as other Balkan countries). It is a strong spirited liquid, similar to brandy and is traditionally prepared at home, mostly in rural areas however. Nevertheless, it is still a favorite drink since there are major producers that bottle and sell it on the market.

The technology for preparing rakia is easy and the ingredients (fruit, sugar and water) are cheap and widespread. You need fermented fruit and kazan - a steel vessel where distillation takes place. The heat source is burning wood and the first product that comes out from the kazan is usually thrown away. The rakia is then obtained and it is commonly between 40 and 50 degrees. The raw materials can be any fruit but most often it's grapes, plums, or apricot.

The rakia has found its place in folklore and customs. It is consumed cold in summer, at regular temperature, or warm (greyana rakia) in winter. If you order a glass of rakia in a restaurant or tavern by default they bring you 100 ml (100 grams); you must specify if you want a small glass (50 ml). Usually people drink it before the main course as an aperitif with shopska salata.