Rakia

Rakia or Rakija (pronounced rah-key-ya) is the collective term for fruit brandy popular in Eastern Europe. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 80%, even going as high as 90% at times).

Fruit brandies are commonly known as Rakia in Greece (Ρακί, Ρακή or Τσικουδιά/Tsikoudia), Bulgaria (ракия), Croatia (rakija), Bosnia and Herzegovina (ракија/rakija), Albania (rakia), Macedonia (ракија), Serbia (ракија/rakija), Montenegro (ракија/rakija). In Romania, the terms ţuică and palincă are used over rachiu, răchie. In Hungary it is known as pálinka, while in the Czech Republic, Poland, and Slovakia the concept is known as pálenka. In Slovenia, it is known as šnops.

Common flavours are šljivovica, produced from plums, kajsija, produced from apricots, or grozdova/lozova (raki rrushi in Albania and Kosovo), or "lozovača" or "komovica" in Croatia, Montenegro, Serbia and Bosnia produced from grapes, the same as "Zivania" in Cyprus. Fruits less commonly used are peaches, apples, pears, cherries, figs, blackberries, and quince. Similar spirits are produced in Romania, Moldova, Poland, Czech Republic, Slovakia, Russia and the Caucasus. In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums (and sometimes out of mulberry or walnuts) in colder climate areas.

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