Turkish raki is undoubtedly the favourite spirit of Turks. This aniseed flavoured mediterranean spirit is best enjoyed with a table full of Meze, preferably accompanied by seafood as mains and last but not least, good friends are almost always a prerequisite for the Raki table to be complete.
You’ll never hear a Turk say “let’s have a quick drink of Rakı”, it’s borderline blasphemous and uncouth to rush a drink of Turkish Raki.
Raki has long been hailed as the “Lion’s milk”, alluding to the milky white clouded texture it takes once mixed with chilled water. Although going centuries back to the Ottoman times with its popularity, Yeni Rakı, meaning “New Raki”, came about in 1937 and has since established itself as the ruling lion amongst the competition.
Yeni Rakı Âlâ series is the premium offering of the Turkish raki maker, and should be enjoyed neat (easy, this stuff is really strong) or with chilled water. If you’re not the kind to cook up a storm in the kitchen, you can also enjoy Turkish raki with some rich Turkish white cheese served with honeydew melon and watermelon.