Rakia (rakiya) is a traditional alcoholic beverage widely popular in Bulgaria and throughout the Balkans. If there was a national drink of Bulgaria, rakia would surely come in first place, as it holds a special place in the country's cultural and social life.
Here's everything you need to know about Bulgarian rakia:
Rakia Ingredients and Production Process
Rakia is a type of strong fruity brandy, derived through a process of distillation of fermented fruit or wine. The primary fruit may vary, depending on the taste qualities the producer is after.
Fruit, sugar, and water are the main ingredients. The maker mixes them together and leaves them to ferment, stirring them every day. Some of the most common fruits Bulgarians use to make rakia are:
Grapes
Plums
Apricots
Cherries
Pears
The brewing steps to make rakia are as follows:
Fruit fermentation
Distillation
Aging
Rakia is made from "jibri", which is the term describing the fermented fruit or wine. The process itself is brewing. Unlike other Balkan countries, Bulgarians brew the beverage in copper cauldrons. The rakia-maker heats the cauldron with a pre-lit wood fire, then cools it with water.
The first substance flowing from the cauldron is "primer" ("parvak"). It is abundantly rich in methyl alcohol, acetone, and phenyl. That makes the "primer" toxic and unfit for consumption. So removing the "parvak" is a must.
Cultural Significance of Bulgarian Rakia
A rich tradition and culture surrounds Bulgarian Rakia. The strong alcoholic beverage is an integral part of local celebrations, gatherings, and rituals.
It is customary to offer guests a glass of rakia as a sign of hospitality. Sharing rakia is a social activity that fosters a sense of community and friendship.
Rakia also has strong ties to Bulgarian folklore. There is an affinity between the drink and toasts, songs, and storytelling during festive occasions.
Serving and Consumption
Bulgarians typically consume Rakia straight, neat, without any mixers or ice. They often serve it in small glasses or shot-size glasses.
The customary way to toast in Bulgaria involves making eye contact with the person you are toasting and saying "Nazdrave!" which means "to your health."
Some locals prefer to accompany rakia with various meze (appetizers) and salads. Sirene (Bulgarian white cheese), pickled vegetables (turshia), and lukanka (a type of salami) are some of the popular meze choices on the traditional dinning table in Bulgaria.
The potent alcohol content can vary depending on the specific variety and the distillation process. Bulgarian Rakia typically ranges from 40% to 50% alcohol by volume (ABV).
Medicinal and Folk Uses
Rakia has a long history of serving medicinal purposes, such as a remedy for colds and various ailments. It also has a symbolic and spiritual significance in certain Bulgarian traditions and rituals.
Regulations and Appellations
In recent years, Bulgaria put in place regulations governing the production and labeling of rakia. The goal? Ensuring the quality and authenticity of the beverage. Despite the new tight regulations, Bulgarians from the older generations, are quite adamant and continue making Rakia at home, following recipes passed down through generations.
Bulgarian rakia is not just a drink; it's a cultural symbol, a social lubricant, and a source of pride for the country. Sampling rakia is not only a chance to savor the flavors of Bulgaria but also a means to engage in the country's traditions.
If you have the opportunity to visit Bulgaria, trying different varieties of rakia is an essential part of the culinary and cultural experience.
Ready to explore the hidden gems of Bulgaria? Read our blog for travel advice from locals.
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