Raki

1 The Spirit of Turkey

Raki is a drink I knew very little about, apart from the fact it is very popular in Turkey. That all changed last week when I was invited to a celebration of World Raki Week at Ruya Mayfair.

The celebration was an afternoon of learning about drinking, eating, and Raki. Yes, I did say eating. I will explain soon, but let me give you a quick overview of the day’s events.

We were greeted at Ruya by our host Douglas Blyde, and I joined the other guests in our first Raki of the day, which was called an istan-ball which consisted of Yeni Raki 1937, limoncello, Monin orgeat syrup. A lovely way to start, whilst we were treated to Oysters served with tomato and preserved lemon pomegranate and, wait for it, Yeni Raki Mignonette.

It was time to learn about Yeni Raki. We were treated to a masterclass of Yeni Raki from Raki guru Ayca Budak. Ayca explained that Raki is made from twice-fermented Grapes and aniseed, and to be called Raki, all ingredients must originate and be distilled in Turkey. She also explained how to drink Raki. The acholic percentage of Raki is about 40%, so strong in alcohol, but once water is added, this brings the percentage down to 20%. Ayca then gave us tip on how to drink Raki the traditional way.

Turkey has only five distilleries, producing over 40 million bottles a year between them.

From there, we moved to a demonstration of a cheese Pide and then a 5-course meal, which was accompanied by tastings of two Yeni Raki. We drank both Yeni Raki 37 and Yeni Uzum Demleme, both with chilled water and finished with a delightful Raki Berry Crush. Recipes for the cocktails will be on our website soon. We will also review Yeni Raki.

For the foodies reading this, I have posted the menu served by the Chefs at Ruya below.

The food took me straight back to summer with great dips, cheese Pide, seabass, Adana Kebab, and just a few dishes we enjoyed. The video below gives you a great snippet of the event.

2 World Raki Week 4th-10th December

Yeni Raki, the proud host of World Raki Week, has unveiled a week-long

calendar of events across the capital to bring the spirit of Türkiye to the UK. Curated by a selection of

renowned food and drink experts, including the Evening Standard’s Douglas Blyde and National Geographic’s Berkok Yüksel, these bespoke celebrations will explore Turkish culture and traditions with unique twists.

The festivities commence at Hoxton’s TT Liquor, with the week-long programme designed to guide both raki connoisseurs and newcomers on a voyage across the land where East meets West.

Monday 4th December – Tale of Two Continents at TT Liquor – 6.30 pm – 8.30 pm – £30

Tuesday 5th December – Tale of Two Continents at TT Liquor – 6.30 pm – 8.30 pm – £30

Thursday 7th December – Breaking Traditions with Berkok Yüksel at Dukkan – 6.30 pm – 11 pm- £30

Friday 8th December – A British Twist with Douglas Blyde at Rüya – 7:00 pm – 9.30 pm – £50

Saturday 9th December – Breaking Traditions with Berkok Yüksel at Dukkan – 6.30 pm- 10 pm – £30

A series of social and digital activities throughout the week and learn how to drink Yeni Raki.

Visit www.worldrakiweek.com to secure your place at the table for World Raki Week by Yeni Raki.

3 The History of Raki

Raki is half of the Turkish culture, and it isn’t far from its very aniseed spirit. From the story of its origins to its long and complex manufacture process, such as multi-pot distillation or alternatively cold extraction followed by redistilling that takes over a year just to make one batch of Pure Raki- it all ties into what we taste in our mouths now. It’s complicated to explain but anyone who has tried drinking this liquor slowly over several meals will know what we mean- it doesn’t come out weak in terms of taste!

The exact origin of raki may be a mystery, but there is record that an anise-flavored spirit existed as far back as the 5th century Byzantine Empire. The tradition was eventually brought to Anatolia from Turkic peoples who re settled here in the 11th century. The Bektashis Tribe, which migrated westward over most of Eurasia and had its name unified by Timur Leng in Iran in 1370 CE-1390AD later migrated to this area of Asia Minor where they began cultivating grapes for winemaking. As early as the 14th century, literature mentions Turks distilling wine to make raki similar byproducts in metaphorical lines stating that moonlight caused by “white clouds” and sunshine on top of rain are things swirling inside clear wine stills or pots (i.e., distilled from grapes), perhaps Denoting an overtone of whiteness So during “honey times.” 

By the 17th century, the Ottoman Empire had embraced Raki with open arms. Meyhanes, vibrant taverns run by Rûm (Greeks) and Albanians, became the beating heart of social life, fueled by laughter, meze (small appetisers), and flowing glasses

The star ingredient of raki is aniseed, which bestows the spirit with its iconic liquorice aroma and milky appearance when diluted with water. Regional variations of raki are available throughout Turkey, each with its own unique twist on this beloved beverage. 

Raki transcends mere intoxication; it is woven into the very fabric of Turkish identity. Meyhanes became not just drinking spots, but spaces for storytelling, music, and forging deep bonds. Raki has become a symbol of Turkish heritage, enjoyed around the world not just for its taste but for the convivial atmosphere it evokes. 

The Turkish government established TEKEL, a state-owned monopoly, to control raki production until 2004. Today, a diverse range of distilleries and brands offer their interpretations of this classic spirit. Rakı’s fame has spread far beyond Turkey and can now be found on cocktail menus and dinner tables worldwide. 

Modern distillers experiment with new ingredients and ageing techniques, creating innovative raki variations that cater to contemporary palates while staying true to the spirit’s essence. As Turkey and the world evolve, so too does raki. Its future is bright, promising exciting possibilities for this timeless spirit.

4 Ruya Mayfair

Finally, a quick mention of Ruya. If you want to experience authentic Turkish cuisine in a fine dining atmosphere, Ruya is for you. Our Raki guru, Ayca Budak told me that the lamb kebabs were the most authentic and the best she had tasted in her many visits to the UK.

I hope to delve deeper and take a table at Ruya, but it was a fantastic experience and an introduction to a traditional Turkish menu.

Ruya 30 Upper Grosvenor St, London W1K 7PH