• The globally top-selling rakı
• Proudly represents a 500-year-old rakı culture
• The first name that comes to mind when it comes to Rakı
• Produced by processing carefully selected fresh and dried grapes.

Raki serves as the common cultural heritage historically shared by the people of Anatolia. All elements accompanying and constituting rakı create what is called microcosm, enabling rakı to prove its self-existence. This demonstrates the strong ties of rakı with the Anatolian culture.

Grapes, aniseed and distillation are where the journey of rakı starts. Its taste and appearance, which turns into white when mixed with water, are specific to rakı. It is the only alcoholic beverage which has developed its own food culture.

Rakı is a distinct category with production process specific to itself, in Turkey.
Rakı is produced with suma redistilled, either alone or mixed with ethyl alcohol of agricultural origin with aniseed grown in Turkey – Pimpinella Anisum – in traditional copper alembics having a filling volume of 5.000 liters or smaller. Distillation distinguishes rakı from other
aniseed-flavored spirits, enabling it to have its unique taste.

Food pairing: Yeni Raki 1937 perfectly matches with rich Mediterranean mezzes, fresh seafood and traditional Turkish cuisine.

Technical Sheet