Rakia is a traditional Bulgarian fruit brandy. Almost no Sunday meal in Bulgaria goes by without the tasty Rakia rounding off the meal. Tourists know the rakia served by local restaurants and kitchens all too well. "Rakija" is much more than just a fruit brandy. It is a cultural asset and a symbol of the Bulgarian zest for life. Many Bulgarians associate it with identity-forming qualities. It has a position similar to beer in Bavaria or the Riesling in the Palatinate. Whether Sofia, Varna or Burgas: Bulgaria's idyllic cities invite you to relax and linger in the sun. But if you want to get to know Bulgaria from its culinary side, you won't get around the Rakia. It is traditional, tasty and exhilarating - a real ambassador of Bulgaria.

The fruit brandy Rakia is more a work of art than a drink. Because its production is complicated and subject to strict rules. The Bulgarian laws regulate the production very comprehensively. They are comparable with the German purity law for beer. Only those fruit brandies that meet the valid regulations may be called Rakia. This is justified: Bulgarians are proud of their national drink and are reluctant to compromise on quality. This would harm the extraordinary excellence of the fruit brandy. There are countless types of "Rakija" that mature in old oak barrels. Real connoisseurs taste the quality of the wood. The better the oak barrels are, the finer the taste of the Rakia.

There are over 1,600 private distilleries in Bulgaria. In the centre of the small buildings are imposing boilers that exude the smell of overripe fruit. Copper bells are enthroned on their front, whose branches lead to coolers. The apparatuses are of simple design and allow for rapid production. The fruits are first cooked in barrels - then they are heated in the copper bell. A true balancing act: because the fire must radiate a constant heat. Strong fluctuations in temperature would make the schnapps inedible, and in extreme cases could even be harmful to health. The fruits are crushed and form a mash. The heat produces steam, which rises and then liquefies in the cooler. There the finished Rakia drips into a container. Each burner has its own recipe, which it strictly protects. Important factors are the temperature of the fire, the time of renewal of the fruit and the sugar content.

The most famous Rakia is Slivovitz - a fruit brandy based on plums. If you want to enjoy a really good Slivovitz, you can find it in our online shop. The quality of Rakia  depends on various factors. The art of making Slivovitz is the harvesting of plums. The time of harvesting must be adjusted exactly to the ripening of the plum. In late summer, the plum trees in Bulgaria hang full of fruit. If the plums are picked too early, they do not contain enough sugar. If the harvest is done too late, fermentation starts while still on the tree. Then the Slivovitz develops a sour note. If you value excellence, you will benefit from our high-quality Rakia varieties. In our online shop, we offer you only excellent Rakia, which exemplify traditional production. A quality that convinces even long-established Bulgarians and critical gourmets.

There are countless varieties of Rakia. Memorize the names well. Then you will always know which Rakia it is. We will explain the terms:

Plum: slivova / slivovitsa
Grapes: grozdowa / grozdowiza / muskatova / anasonlijka
Grapes: djibrova / djibrovitsa / schlyokawitsa
Apricot: kajsiewa
Peach: praskowa
Pear: krushova
Apple: jabalkova
Mulberries: chernicheva
Quince: djulewa
Fig: smokinova
Cherry: cherezhova
Several fruits: plodowa

No matter whether Slivovitz, Krushova or Smokinova: each Rakia captivates with individual aromas. Which Rakia you choose is purely a matter of taste. We recommend that you try out the different varieties one after the other. In our experience, a preference for a particular fruit develops over time. Although the Rakia in our assortment differ in taste, they all have one thing in common: excellent quality and the typical attitude to life, which can otherwise only be found in Bulgaria itself.

The Bulgarians cultivate a tradition that originated in Turkey: The meze (also: mese). The custom is characterized by the serving of small dishes. These are usually cold and resemble Spanish tapas. The Rakia is an essential part of this eating tradition and should not be missed. The comfortable sitting together with cultivated conversation and regular consumption of Rakia is an expression of the Bulgarian joy of life. Because what would a convivial gathering be without a good drop of Rakia? In Bulgaria, Rakia is the first thing on the table, together with the salad. It is often the traditional Schopska salad that is served as the first dish. It consists of onions, parsley, peppers, cucumbers, tomatoes and grated sheep's cheese. The Bulgarians enjoy the Rakia in small sips and talk about their day. The first course therefore takes half an hour. During the main course the Rakia slowly moves into the background. Bulgarian beer and aromatic wine replace its position. Of course a sip of Rakia "in honour" is never to be refused. That's why the fruit schnapps always fights its way back to the table.

In Bulgaria the local farmers originally burned their Rakia themselves. The production volume depended on various factors. If the harvest was good, the farmers preserved the excess fruit with alcohol. They enjoyed the resulting fruit schnapps during dinner together. Many Bulgarians still maintain this custom today. The quality of self-distilled Rakias varies greatly. This depends on the abilities of the individual, which is why a purchase in a delicatessen shop, for example our online shop, is preferable. We only sell high quality rakija and slivovitz, which comes from certified sources. In most cases it is the well-tried distilleries that have earned their place in our assortment by consistently high quality. Besides traditional varieties, our assortment also contains modern variations. After all, it is the variety and adaptability that makes the Rakia so special.

Rakia has an exceptionally high position in Bulgarian culture. Mixed with water, Rakia is known to kill bacteria and disinfect wounds. No wonder that children in Bulgarian villages still get Slivovitz drizzled on their football injuries, which granny just keeps giving. Rakia is a real all-rounder that not only impresses in culinary terms. The Balkan schnapps has a high coolness factor, but is also not to be sneezed at in traditional terms. This popular drink is a must after a stressful working day and is served with dinner. Many Bulgarians swear by the disinfecting effect of Slivovitz: the fruit brandy is still considered an excellent household remedy in many households. In combination with warm water and some lemon squirts, the Rakia can also be enjoyed warm on cold days. And to the delight of all Rakia fans, the Bulgarian national drink contains only a few calories compared to conventional schnapps. Because of the many properties of Rakia, Bulgarians christened the drink "aqua vitae". The Roman word means translated "water of life". A successful name for a drink that determines Bulgarian life so much.

The fruit brandy Rakia is an integral part of Bulgarian culture. In the centre of Bulgaria, every year in autumn, there is a festival in honour of the Rakia: The Oreshak. The locals flock en masse to the small city park. Here, Bulgarians celebrate in traditional costumes. They drink, eat and laugh. At the same time they enjoy a few sips of the home-made brandy. Since private distillers compete with each other, there is an annual competition. Before the Rakia bottle is replaced, one takes a sip of water. This is to preserve the natural aroma of the next fruit variety. The plum brandy traditionally served at the Oreshak festival is mixed with herbs and has a very strong taste of its own. The Bulgarian government would like to have the Rakia recognised as a "traditional drink" within the EU. At least the very least for those fruit brandies whose production is based on grapes. The Bulgarian Ministry of Economy shares this view. After all, the Rakia is a national drink based on fruit. And these grow in abundance in Bulgaria.

The Rakia is a brandy that originally comes from Turkey. It spread in Bulgaria in the 17th century and has since become a national cultural asset. The triumphal procession of the Rakia began with the liberation of Bulgaria from the Turks in 1878. Bulgaria was now sovereign and needed a constitution. But even before the constitution was drawn up, the People's Assembly passed a law on wine and spirits. This came into force in 1879. This act of the young Bulgaria says a lot. Because even the constitution plazed second fiddle to the Rakia. In the recent past, the Bulgarians have been fighting for recognition of the Rakia as a "traditional product" by the EU. This would have the advantage of lowering the excise tax and making industrial burners more competitive. The same would apply to local farmers who grow the necessary fruit.

In the Bulgaria Online Shop you will find traditional Rakia, with an exquisite, traditional taste. Whether fruity Williambrand, Slivovitz, noble brandy made from apricots or traditional plum brandy: We know which Rakia is convincing. Some of our Rakia have been stored for 25 years or more in high-quality oak barrels. The aromas change with the fruit used. Many Rakia have a mild aftertaste with vanilla nuances and a delicate oak taste. Our many Rakia variations open up a taste experience that will delight even hardboiled gourmets. Immerse yourself with us in the world of Rakia - we bring Bulgaria into your home!