Raki has been distilled in Anatolia for over five centuries, tracing its origins to the Ottoman Empire and the grape-rich plains of modern Turkey. It is produced by double-distilling a mixture of grape pomace and aniseed — a meticulous process that requires skill, patience, and the right raw materials. The result is a spirit that is simultaneously bold and refined: intensely aromatic with anise on the nose, warming and smooth on the palate, and endlessly complex when water is added.

The ritual of drinking raki is as important as the spirit itself. Turks never rush it. You pour one part raki to one part cold water, add a few cubes of ice, and let it sit. The glass clouds instantly — that's called the 'louche', the beautiful chemical transformation that gives raki its lion's milk nickname. Then you eat. White cheese, watermelon, grilled fish, lamb kebab, stuffed vine leaves — raki demands food and conversation in equal measure.

What separates a great raki from an ordinary one is the quality of the anise and the care taken in distillation. Entry-level expressions like Yeni Raki are beloved for their approachability and clean anise character — the bottle most Turkish families keep on the table. Premium expressions like Beylerbeyi Göbek and Tekirdag No. 10 are triple-distilled from the heart of the run, producing a smoother, more nuanced spirit that serious drinkers collect.

We stock the full spectrum at The Liquory — from everyday pours to special-occasion bottles that rival anything you'd find in Istanbul. All orders ship free on purchases over $300, directly from our Sydney warehouse.