In Bulgarian villages, making rakia has long been both a craft and a social occasion.
A still made for the village
The traditional rural still is usually handcrafted from copper, valued for its excellent heat conductivity and its role in producing a clean, characterful distillate. It may stand in a dedicated shed or in an outdoor communal space.
From fermented fruit to spirit
Plums, grapes, apricots and other fruits are fermented in barrels before the mash is transferred to the pot. Gentle heating releases alcohol vapours, which travel through the still and cool inside a condenser. The collected liquid may then be distilled again for greater purity and balance.
A shared ritual
The work takes time, attention and conversation. Families and neighbours gather around the still, exchanging knowledge and stories while waiting for the new rakia.
