Rakia belongs to a wider family of distilled drinks whose story travels across cultures, trade routes and generations.
From the Levant
Early distillation knowledge developed in the Eastern Mediterranean. In Lebanon and neighbouring countries, arak became a distinctive grape-and-anise spirit, traditionally served with water, ice and food.
Through Anatolia
In Turkey, rakı developed its own character as an anise-flavoured grape spirit and an important companion to meze, conversation and celebration.
A Bulgarian expression
Across the Balkans—and especially in Bulgaria—the tradition expanded beyond grapes to plums, apricots, pears and quinces. Bulgarian rakia is commonly enjoyed neat as an aperitif and remains a symbol of hospitality, family and shared occasions.
