Bulgarian Rakia, All You Need To Know

Kinds of rakia

• Grape rakia
• Fruit rakia, typically made with plums, but also with apricots, quince, pear, peaches, and even wild red fruits.

Ritual of Rakia

• During the end of the Orthodox Christian burial, visitors are offered a piece of bread and rakia, they drink for the soul and spill some rakia on the ground and say out loud "For peaceful rest of the soul" and drink the rest of the rakia.
• During the ceremonies of weddings, the groom's father walks around the tables and offers a glass of rakia to all of the guests.

When and how to drink rakia

• Rakia is served as an appetizer, rather than as a digestive.
• A good way to drink it is in the company of fresh Shopska Salad.
• Some Bulgarians prefer to pour water into it, especially if it is homemade, which usually means stronger.
• However, it is important to know that drinking homemade rakia without water is not for the weak.
• In summer, rakia should be cooled, while in winter it can be heated with honey and black pepper.

Distillation of homemade rakia

• The tradition of Bulgarians making their own rakia is ancient, with many treating it as an essential part of the national identity.
• Many Bulgarians enjoy homemade rakia.
• The custom of boiling the drink at home has survived the widespread availability of industrial alcohol distilleries.
• Generally, there are two rakia making sessions during the year.
• The plum rakia making season takes place from August to September and the grape rakia making season takes place from the end of September to the end of November.
• Rakia recipes are centuries old and each part of Bulgaria has its own variety and secret ingredients.