Albanian raki: Difference between revisions

'''Raki''' ({{lang-sq-definite|rakia}}) is an [[Albania|Albanian]] alcoholic beverage,<ref>The Traveler's Handbook: The Insider's Guide to World Travel edited by Jonathan Lorie, Amy Sohanpaul page 171 [http://books.google.com/books?id=39JCQUe2T5kC&pg=PA171&dq=raki+shqiptare&hl=en&ei=ScjNS5fqGoL_8AaW0PGoAQ&sa=X&oi=book_result&ct=book-thumbnail&resnum=5&ved=0CFAQ6wEwBA#v=onepage&q=raki%20shqiptare&f=false]</ref> similar to the [[rakia]] found in other former territories of the [[Ottoman Empire]].

== ItHistory ==
In the [[Ottoman Empire]], until the 19th century, [[meyhane]]s<ref>Music of the Sirens, Inna Naroditskaya, Linda Phyllis Austern, Indiana University Press, p.290</ref> would mainly serve [[wine]] along with [[meze]], due to religious restrictions imposed by various [[Sultan]]s. Although there were many [[Muslim]]s among meyhane attendants, [[sharia]] authorities could, at times, prosecute them. With the relatively liberal atmosphere of the [[Tanzimat]] Period (1839–1876), meyhane attendance among Muslims rose considerably, and Raki became a favourite among [[meyhane]]-goers. By the end of the century, Raki took its current standard form and its consumption surpassed that of [[wine]].

==Preparation==
The Albanian raki is made from [[fermentation (food)|fermented]] and [[distilled]] [[fruit]], particularly [[grapes]] and [[plums]]. Albanian raki contains no [[aniseed]] and its taste varies according to the fruit used to make it. The process of making raki is exceptionally difficult, requiring much labor to mash the fruit, ferment it under the proper conditions, ensure the correct amount of fire under the [[distillation|distillery barrel]] and finally to [[infusion|infuse]] the final product with leaves from the [[apple]] tree. The slightest mistake turns a potentially perfect batch of raki into what is known as 'soft raki', which is considered by many to not be worth drinking.