Bulgarian vodka rakiya

Bulgarian vodka rakiya is a strong alcoholic drink that can be compared to brandy. It is customary to obtain it by distilling fermented fruits, which are ubiquitous in the Balkan Peninsula. Usually, the strength of Bulgarian rakia vodka is 40%, but the home version of this drink can be stronger - 50-60%. Such vodka, which has undergone double distillation, is called "Repecenica" or "Prepek" and has a strength above 60%.

Bulgarian vodka rakiya is considered as a traditional national drink of Romanians and South Slavic peoples: it is popular in Bosnia and Herzegovina, Bulgaria, Montenegro, Croatia, Serbia, Macedonia, Moldova, Romania and Crete. The main difference between this drink and ordinary vodka is the aging of the distilled product in oak barrels, which is typical for brandy and cognac. The minimum aging period for Bulgarian rakia vodka is six months.

By the way, the most common form of Bulgarian vodka rakiya is considered to be plum, which is made from plums. Other fruits used to produce it are peaches, grapes, apricots, pears, apples, figs, cherries, juniper, mulberry and quince. There is also Bulgarian vodka rakiya, which contains various fruits.

After distillation, grape and plum racia are sometimes mixed with other components such as aromatic herbs, honey, anise, nuts and cherries. A drink based on grapes, which is called a bunch or bunch, is especially appreciated in the ethnic territory of Bulgarians. In mountainous areas and those that are poor in fruit plantations, it is customary to make Bulgarian raki vodka from wild pear and wild dogwood.

The strength of rakia is quite high, so it is taken to drink it in very small doses - from glasses of 30-50 ml. A drink is served for snacks, as is done in Macedonia and Bulgaria. The most popular dishes with which the population eats rakia in this region are shopy and milky lettuce, as well as pickled vegetables. Herbal rakia, so popular in Croatia, is served as an aperitif with dried figs, while dry cookies are also considered to be accompanied by a nut version of the drink.

In winter, Bulgarians adore drinking Bulgarian raki vodka hot by seasoning it with caramel, orange zest and cinnamon or cloves. "Greyana" rakia is boiled on honey with spices such as anise and cardamom. By the way, for these purposes, at the beginning of the nineteenth century, special vessels made of copper with long handles were invented - designed for heating in open fire conditions.