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Tekirdag Rakisi 35 Cl Grape Spirits

Tekirdag Rakisi 35 Cl Grape Spirits
Tekirdag Rakisi 35 Cl Grape Spirits
Tekirdag Rakisi 35 Cl Grape Spirits
Tekirdag Rakisi 35 Cl Grape Spirits
Tekirdag Rakisi 35 Cl Grape Spirits
Tekirdag Rakisi 35 cl Grape Spirits, Drink, 0THERS, 8697530200066,



The secret of Tekirdağ rakı is hidden in the water inside. The water that joins the Tekirdağ altitude, which is persistently requested from friends whose path passes through Tekirdağ, is supplied from special artesian wells in Çorlu. 

This gives Tekirdağ rakı the flavor that distinguishes it from those produced in the other 5 factories in Turkey. 

In Anatolia, where the FIRST drink was produced, raki has been sitting on the throne of wine for three hundred years. The undisputed leader of the raki, the national drink of the Turks, is the Tekirdag raki. Among the six Monopoly factories producing ‘Lion's milk’ in Turkey, the Tekirdağ Monopoly Factory also has another place. It has become almost a privilege to drink Tekirdağ rakı, which is the main crown of the locksmith tables of the people's pleasure evenings. Those who cross the road from Tekirdağ do not pass by without buying a few bottles for their acquaintances. Signs saying ‘Tekirdağ rakı is located’ are placed in the storefronts of grocery stores. 

THE LEGEND THAT BEGAN IN 1967 

The legend of Tekirdağ rakı begins in 1967 when Tekirdağ Tekel Factory started to produce raki. Since then, he has not lost the title of ’Tekirdag Raccoon" to anyone. We asked the evening people about the difference between the Tekirdağ raccoon and the raccoon that has reached the present day from centuries ago. The response we received is common: "Tekirdağ rakı is becoming different."Tekirdağ Distillery Manager Kadir Albayrak and Technical Chef Hüseyin Akyol stated that the production made at Tekirdağ Tekel Factory is the same as other factories and said, ‘Our product recipe is the same in all our factories. All six raki factories owned by Tekel use the same raisins and use the same anise,’they say. 

THE SECRET OF CORLU JUICE 

The most important feature that distinguishes Tekirdağ raki from other raki is the water used in its construction. This drinking water, which adds flavor to the Tekirdağ altitude, is provided by the Tekirdağ Metropolitan Municipality from artesian wells in Çorlu. The use of this water in production provides the flavor that makes Tekirdağ rakı number one. The rest period of the raki and the positive image that the evening people put on the Tekirdağ raki also contribute to the diligent work of the factory employees. 

The story of Tekirdağ rakı begins with the arrival of anise to the factory with raisins used in its production. After the raisins are shredded in the cutting machines, they are taken to tanks with water and prepared for syringing. The syringe taken into the tanks turns into alcoholic fermentation with pure yeast. After this process, 'suma' is obtained, which carries the unique aroma of raisins distilled to an alcohol content of 94.5. Suma, mixed with ethyl-alcohol of agricultural origin by 35 percent, is diluted to an alcohol content of up to 45 percent. 

Anise seeds, the amount of which is determined according to the oil content, are thrown into the mixture taken in traditional 5 thousand liter copper retorts. The taste buds of raki experts play a role in separating the raki taken as a medium product from the head and end product at the right point. After a second distillation process, the raki is subjected to decanting in oak barrels for 20 days to 3-4 months. After the raki, which has been filtered for the last time, is bottled, the locksmith is on his way to take his place at the tables. 

THE HISTORY OF LION'S MILK 

This name of the raki, also known as lion's milk, is based on the lion reliefs on the top of the raki stews in the Ottoman era. It is stated that the name Raki comes from the grape of the genus 'Razaki', which was first produced. According to another opinion, the word raki comes from the drink 'Arak', which is obtained from the root of the date palm tree in the Indian and Arab world; made from shiraz or grape molasses. According to some, the first raki is 'Ouzo' made of plum in the Balkans and Aegean islands. There is no anise in this drink, which tastes like Turkish rakı. Although some argue that the sake that the Japanese produce from rice is the father of the raccoon, the history of the raccoon in Anatolia goes back 300 years. 

Homemade rakı, which is produced in Anatolia and called "Boğazma raki", is considered to be the ancestor of the national drink of Turkey. However, the inability to measure the alcohol content in the pertussis can cause health problems that can range from blindness to death. For this reason, the production of Turkish rakı, which was made extremely inconvenient and uninformed from the point of view of health in the past, has been taken into state monopoly by law No. 790, which entered into force on 1.6.1926. 

Today, 1.5 million liters of the 74.3 million liters of rakı produced in Turkey are exported. Now raki, which is recognized all over the world, also takes its place among national dec such as Scotch whiskey, Russian vodka, French cognac, which are accepted by the Committee on Spirits of the Council of Europe. 

The locksmith's table 

Ahli arbitrariness raki table, that is, the expression ’Locksmith's Table" dates back to the Ottoman Empire. During the Ottoman period, the fact that the ‘tasters’ who were tasked with tasting the dishes in the palace put the dishes on small plates caused these tables to be called the ‘taster's table’. Later, because raki tables also consisted of appetizers prepared on such small plates, the term tasnigir table was also used for raki table. This phrase later turned into 'locksmith's table'. 

The greatest wealth of the raki table or the locksmith's table is hidden in the chat. It is necessary to ensure that the raccoon is the source of conversation, not discussion. 

Although it depends on the person's drinking taste, cold appetizers are requested at the raki table first. Haydari, cheese, tarator, tomato cold, arugula, cucumber, tongue, cigarette pie, cacik, cheese, shrimp, mussels and pilaki are the first cold appetizers that come to mind. 

After the cold appetizers, the conversation darkens and the hot appetizers take their place on the raki table. In Marmara, in the Aegean it is fish, in the East it is kebab. The steaming, grilling pan of red and white meat are the warm friends of the sincere conversation at the locksmith's table. 

The last guest of the locksmith's table, decorated with a hot appetizer starting with a cold appetizer, is the fruits found according to the season. The melon has a different place in the fruits. Nuts are also another appetizer that is desirable in cases where the raccoon is drunk as an aperitif. 

How to understand good raki? 

Raki, which is comfortable and beautiful for me, has a clear color when it is placed in a glass. The taste that the raccoon will leave on the palate should not be just alcohol or anise aroma. Good rakida balances the taste of alcohol and anise, while poorly rested rakı leaves the taste of spirit in the mouth. 

A portion of high-alcohol drinks ripens as they rest. The rest process improves the quality of drinks such as whiskey, cognac. This does not apply to some high-alcohol beverages. Although gin, vodka and raki are kept waiting except for the resting process applied during production, their quality does not increase. It is recommended to consume rakı within 6-8 months after the production date. 

How to drink raki? 

The fact that rakı has a separate place in the drinking culture is due to the philosophy that it represents, rather than the fact that its drink is different from other drinks. Although raki is also consumed by women, it is basically considered a men's drink. Raki is usually drunk by diluting or without water in a flat and cylindrical glass. The cylinder long cup is preferred so that the whitening of the rakın in combination with water can be watched with pleasure. Ice is placed only when the raki is watered down. When ice is placed directly on the raccoon, it crystallizes the aroma substances and spoils the taste of the raccoon. Those who drink raki ‘sek’, that is, without water, prepare an ice dish. The raki cup is placed in a small container filled with broken pieces of ice and the conversation begins with the translation of the raki glass.
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