Raki is contraindicated in Turkish festivals missing, be it a cozy meal with friends at home, a grand celebration or an evening at a restaurant as popular alcoholic national drink of Turkey.
Raki is produced for about 300 years in Anatolia of anise, white crystal sugar and soft spring water.
The taste of raki depends mainly on the quality of grapes used and the anise. Since anise completely dissolves in the alcohol he is in Raki though invisible yet distinct smell and taste. The white haze - which has the Raki also the name of lion's milk introduced - arises when Raki water is added.
