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Yeni Raki*Packaging may vary

Yeni Raki

Anise Liqueur /45% ABV / Turkey

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Product details

Anise Liqueur

Product description

Rakı as a drink has been in the Turkish consciousness for over 500 years. Distilled using grapes, raisins and aniseed, Rakı was first referenced in literature in 1510. It was then widely distilled throughout the Ottoman Empire and in 1937 it became known as Yeni Rakı meaning “New Rakı” to symbolize the coming of the new post-war era. The rich heritage of Yeni Rakı matches its rich flavour. With its tones of aniseed and distilled grapes, it is layered and dramatic. This flavour is created through a highly crafted distillation process. It is a skilled and timely process with the flavour and texture developing with each drop. Grapes are removed from their stems and pressed to create suma. The suma is then twice distilled and mixed with aniseed on the second distillation process in traditional copper stills. The finished Yeni Rakı is then aged oak barrels for a minimum of 30 days to mellow and develop its final distinctive taste. When drinking Yeni Rakı water is added and creates an almost mythical transformation. From a clear liquid, the Yeni Rakı turns a milky colour and texture which over time has attracted the name Lion’s Milk.

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Community reviews

4.86 Reviews
  • David
    Verified Buyer
    Verified Buyer

    Rakı is the answer. What was the question?

  • Bora Balcik

    For those who always stay young. Hep Genç kalanlara !!!

  • Robert
    Verified Buyer
    Verified Buyer

    They delivered Reyka Vodka, not Yeni Rakı. The man who delivered tried to remove the vodka from my order but was unable to. Will pursue resolution through Drizly.

    Verified Buyer
    Verified Buyer

    Loved it

  • Haig
    Verified Buyer
    Verified Buyer

    Çok kolay sayfa, teşekkür ederim! Such an easy purchase, many liquor stores no longer carry our traditional Turkish drink! Thank you for a great purchase experience!

  • Ozgur B.
    Verified Buyer
    Verified Buyer

    This is the type of drink you’d want to enjoy slowly. It tastes like the greek ouzo or italian sambuca. It goes best with tapas and good company. Again, take your time and sip slowly. You can mix it half/half with water, ice, or neat. Should be chilled either way.


Anise flavor is a distinct taste attributed to anethole, an essential oil that provides the signature black licorice and fennel spiciness you might associate with candies marketed to nursing home residents. While you may not find anise to be especially tasty, it’s an incredibly popular flavor found in cultures worldwide. Interestingly, you can source anethole from either aniseed or star anise, though they are unrelated plants from two entirely different families; aniseed comes from the Pimpinella anisum plant, a species that flourishes in North Africa and the Mediterranean, whereas star anise is the fruit from a tree native to South Asia.
While prominent in many cultures from Mexico and Colombia to Italy and Greece, anise-flavored liqueur is slightly different depending on where it’s made; some rely on a Mediterranean herb called aniseed for the licorice and fennel flavor, while others, like Italy’s best-known anise spirit — sambuca — are actually made with oil from the star anise fruit, a different plant entirely. Anise-flavored liqueur is a category that includes any alcoholic beverage that includes that spicy, black licorice flavoring. Many liqueurs use a distillation process that includes star anise or aniseed, but some, like France’s pastis, actually macerate star anise along with several different herbs to craft their popular aperitif.
The process to make anise liqueur varies dramatically from country to country — the flavor profiles are often altered with the addition of other unique floral and fruit ingredients, including elderflower, dill, wildflowers, nutmeg, clove and berries — though the resulting products maintain their signature licorice and fennel flavor and contain between 25% and 45% ABV. Most anise liqueurs start with a wine grape or other fruit base, though some may begin as a grain-based alcohol. Lebanon’s arak and Greece’s ouzo are distilled with either aniseed or star anise; conversely, France’s pastis and Spain’s chinchón macerate the anise flavors in the wine instead.

About the Brand

The main thing that distinguishes the flavour of Turkish rakı from similar anise-based drinks is the high quality of the anise seeds, with their high essential oil content, and the variety of aromas from the high-quality grapes used in its production. Rakı can be drunk mixed with water. It is chilled in its own bottle and drunk cold.

A standard ratio is half rakı and half water, but you are free to modify these proportions depending on the preferences of your guests. You should stop adding water when the rakı becomes milky white. The most important thing when serving rakı is to pour the rakı first, followed by the water, and lastly the ice, if preferred.

One should drink rakı very slowly, enjoying every drop. The meze accompanying the rakı ritual can be described as delicious hors-d'oeuvres in small portions. Snacks or bite-size delicacies from cuisines from around the world may be prepared to go with rakı. But the most important 'meze' for rakı is good conversation; it is as important as the harmony between the rakı and food.

How To Drink Yeni Raki

Make A Raki Milk Punch Cocktail

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