Posted 20 hours ago

Tekirdag Rakisi Gold Series - 100% Fresh Grapes, Matured In Oak Barrels - 1X0.7 L With 45% Vol. - Made In Turkey

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When mixed with ice and/or water for drinking, it turns milky white. Because of its color and hefty alcoholic punch, Turks call it lion's milk (aslan sütü). If you are not used to it, it will take you only 2 or 3 double shots to get drunk. If you are good at drinking, you can challenge another double, but drink it slowly, and you will know how it goes. Our recommendation is a 20 cl or 35 cl for 2, and if a party of 4 or more, then go for a 70 cl.

Tekirdag Raki : The Whisky Exchange

Dip rakısı ("bottom rakı") is the rakı that remains in the bottom of the tanks during production. Bottom rakı is thought to best capture the dense aroma and flavour of the spirit, and is also called özel rakı ("special raki"). It is not generally available commercially; instead, rakı factories reserve it as a prestigious gift for large clients. Suma rakı, i.e. distilled rakı prior to the addition of aniseed, is generally produced from raisins but raki factories around established wine-producing areas like Tekirdağ, Nevşehir, and İzmir may also use fresh grapes for higher quality. Recently, yaş üzüm rakısı ("fresh-grape raki") has become more popular in Turkey. The maker of a recent brand, Efe Rakı, was the first company to produce raki exclusively of fresh grape suma, called Efe Yaş Üzüm Rakısı (Efe Fresh Grape Raki). Tekirdağ Altın Seri (Tekirdağ Golden Series) followed the trend and many others have been produced by other companies.Rakı is sold by the drink (kadeh), in small 17-cl glass pitchers, in half-bottles(35 cl) and full bottles(70 cl).

Tekirdağ Rakısı Gold Series -Drink Rakı - Yeni Raki Global Tekirdağ Rakısı Gold Series -Drink Rakı - Yeni Raki Global

The history of Turkish raki hasn’t been recorded very well throughout history, so it’s almost impossible to be certain of its timeline. To our knowledge, mentions of a similar drink first popped up in 5th century Roman Empire. In 1630, Ottoman explorer Evliya Celebi first recorded mentions of raki during his travels. It wasn’t until the end of the 19th century that production of raki started ramping up. Until this time, it was made entirely in small towns, taverns, and in people’s homes. There are two methods of Turkish rakı production. One method uses raisins and other grapes. Yeni Rakı is produced from raisins and Tekirdağ Rakısı is produced from grapes. Fresh grape rakı is like ouzo but has a higher alcohol content. As the word “Razzaki” sounds similar to “Raki” and its being a Turkish drink, the name might originate from the grape type. The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change. A twist on a true classicIn every sip of Sauza® Gold, you’ll find the fresh agave taste you expect, plus an extra hint of cooked agave and vanilla.

Consider this similar product...

If you're drinking lightly with one or two friends, ask for bir otuzbeşlik rakı (BEER OH-tooz-BESH-leek, a 35-cl half-bottle).

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