Helpful information
A Brief History of Rakia - Bulgaria's National Drink
A Brief History of Rakia - Bulgaria's National Drink
“A psychotherapist can help you, but rakia is cheaper” is a modern proverb used by many Bulgarians. Each foreigner who is lucky enough to be invited to dinner with the Bulgarians will be served a glass of strong national drink. This is considered an act of hospitality and good intentions. We will delve into the history and traditions of Bulgaria's national drink.
What is rakia made from?
Rakia can be distilled from almost any fruit. In Bulgaria, grapes, plums, apricots are most often used as raw materials. One of the specific varieties is pink brandy, called gyulovitsa - it is typical of the Rose Valley region and its taste is very rich. The most famous plum brandy region is located around the mountain town of Troyan in Central Bulgaria. The most fragrant apricot brandy comes from the Tutrakan region near the Danube River. Sometimes manufacturers add walnuts, honey, or herbs for extra flavor, but this is not very common.
What does rakia taste like?
Rakia tastes like Italian grappa or Japanese sake. It is usually clear or light yellow. Sometimes the taste of the fruit from which it is made predominates (for example, pear brandy, quince or apricot brandy have a characteristic fruity aroma). In addition, grape brandy rarely has a specific taste.
Homemade brandy
Many Bulgarians produce their own homemade brandy, especially in small towns and villages. While commercially made brandy has around 40% alcohol content, homemade brandy can be as high as 60%. Offering guests a quality homemade drink is the pride of the hosts.
When and how to drink brandy?
Rakia is served as an aperitif, not as a digestif (like similar spirits in Italy or France, for example). It is especially pleasant to use brandy in the company of fresh or pickled vegetables. Some Bulgarians prefer to pour water into it, especially if it is homemade, that is, stronger than usual. However, you should know that drinking homemade brandy without water is not for the faint of heart.
In summer, rakia needs to be cooled, and in winter it can be warmed up with honey and black pepper. An important fact that very few foreigners are aware of is that Bulgarians drink a lot and it is not worth trying to drink as much as they do. From year to year Bulgaria is among the countries with the highest alcohol consumption per capita in the world.
For the biggest Rakia fans, there is the giant Rakia Festival, which takes place in Sofia annually in December (dates may vary), where producers from all over Bulgaria and Europe present the best of their drinks.
Rakia in the Balkans
Recent studies have shown that the production of rakia most likely came to the Balkans from Asia several centuries ago. The word rakia is also of Arabic origin. However, rakija is considered the national drink of Bulgarians, Serbs, Turks and residents of almost all Balkan countries. Some of the Balkan countries have even tried to trademark it, including Bulgaria and Romania, so keep in mind that the question "Who invented rakia?" may be sensitive.
What is rakia made from?
Rakia can be distilled from almost any fruit. In Bulgaria, grapes, plums, apricots are most often used as raw materials. One of the specific varieties is pink brandy, called gyulovitsa - it is typical of the Rose Valley region and its taste is very rich. The most famous plum brandy region is located around the mountain town of Troyan in Central Bulgaria. The most fragrant apricot brandy comes from the Tutrakan region near the Danube River. Sometimes manufacturers add walnuts, honey, or herbs for extra flavor, but this is not very common.
What does rakia taste like?
Rakia tastes like Italian grappa or Japanese sake. It is usually clear or light yellow. Sometimes the taste of the fruit from which it is made predominates (for example, pear brandy, quince or apricot brandy have a characteristic fruity aroma). In addition, grape brandy rarely has a specific taste.
Homemade brandy
Many Bulgarians produce their own homemade brandy, especially in small towns and villages. While commercially made brandy has around 40% alcohol content, homemade brandy can be as high as 60%. Offering guests a quality homemade drink is the pride of the hosts.
When and how to drink brandy?
Rakia is served as an aperitif, not as a digestif (like similar spirits in Italy or France, for example). It is especially pleasant to use brandy in the company of fresh or pickled vegetables. Some Bulgarians prefer to pour water into it, especially if it is homemade, that is, stronger than usual. However, you should know that drinking homemade brandy without water is not for the faint of heart.
In summer, rakia needs to be cooled, and in winter it can be warmed up with honey and black pepper. An important fact that very few foreigners are aware of is that Bulgarians drink a lot and it is not worth trying to drink as much as they do. From year to year Bulgaria is among the countries with the highest alcohol consumption per capita in the world.
For the biggest Rakia fans, there is the giant Rakia Festival, which takes place in Sofia annually in December (dates may vary), where producers from all over Bulgaria and Europe present the best of their drinks.
Rakia in the Balkans
Recent studies have shown that the production of rakia most likely came to the Balkans from Asia several centuries ago. The word rakia is also of Arabic origin. However, rakija is considered the national drink of Bulgarians, Serbs, Turks and residents of almost all Balkan countries. Some of the Balkan countries have even tried to trademark it, including Bulgaria and Romania, so keep in mind that the question "Who invented rakia?" may be sensitive.