If you’ve ever visited the beautiful island of Crete, you may have had the opportunity to experience the traditional Cretan spirit known as “raki.” This strong alcoholic drink holds a special place in the hearts of locals and is an integral part of their culture. In this article, we’ll delve into the fascinating process of making raki, also known as “rakokazana,” and explore the rich history behind this beloved drink. So, grab a glass and let’s journey into the world of tsikoudia!
What is Raki or tsikoudia?
Raki is a traditional alcoholic beverage that is widely consumed in Crete and other parts of Greece. It is made by distilling grape pomace, the leftover residue from winemaking, and then aging it in clay or copper stills. The result is a clear, potent liquor that is typically consumed as an aperitif or digestif. In Crete, raki holds a special significance and is often enjoyed during celebrations, social gatherings, or simply as a way to relax and unwind after a long day.
The Art of Rakokazana
The process of making raki, or rakokazana as it is known in Crete, is a time-honored tradition that has been passed down through generations. It begins with harvesting ripe grapes and then fermenting them to produce wine. Once the wine has been made, the leftover grape pomace is collected and transferred to the distillation apparatus.
The distillation process involves heating the grape pomace in a still, which causes the alcohol to vaporize and then condense into liquid form. The first distillation, known as “proto,” produces a high-proof alcohol called “tsikoudia.” This initial distillation is typically consumed by locals and is considered a precursor to the final raki product.
However, in the kettle, it is not so much the economic activity that makes it important, beyond some additional income. Above all, it is a social phenomenon and tradition. Around a cauldron, there can be from 2 to 100 people. Due to the specificity, in the production of tsikoudia, the cauldron can remain open for one, two, or even more days, depending on the amount of grapes that the “customer” has brought for distillation.
This allows for an all-day feast where invited relatives and friends make their presence known at any time of the day. So the people accumulate, until the intoxication comes.. Mantinades, dancing, and amateur musicians set the highest standards for the evening. The wishes heard from the red faces are sometimes original and reflect the temperament and the preparedness of the Cretans of the inland. “Good food,” “always in joy,” “good work,” “double this year,” “may we be widowed.” ..
The table at the rakokazanas can be simple or extravagant. In any case, local traditional products will certainly make their appearance either as appetizers or as a main course. The coals and embers of the cauldron fire, of course, provide the solution either as cooking stoves or as heating… in addition to tsikoudia.
Oftes potatoes, that is, whole potatoes with their skins baked in hot ashes, apakia and sausages on the coals, plenty of antikrysto (baked in front of the fire) local goat, accompany the protoraki.
Aging and Enjoying Raki
After the initial distillation, the remaining liquid is distilled a second time to produce tsikoudia. The final product is then aged in clay or copper containers for a period of time to allow the flavors to mellow and develop. The aging process is crucial in giving raki its unique taste and smooth finish.
Once the raki has aged to perfection, it is ready to be enjoyed. Locals often sip on raki neat or with a splash of water to help release the aromas and flavors. In Crete, raki is typically served alongside small dishes of meze, such as olives, cheese, and cured meats, creating a delightful culinary experience.
The Cultural Significance of Raki
Raki holds a special place in Cretan culture and is often considered more than just a drink. It is a symbol of hospitality, friendship, and celebration. When visiting Crete, sharing a glass of raki with locals is a way to connect with the traditions and customs of the island.
In conclusion, it is a time-honored tradition that showcases the passion and craftsmanship of the Cretan people. From harvesting grapes to distilling the alcohol and aging the final product, each step is infused with history and culture. So, next time you find yourself in Crete, be sure to raise a glass of raki and toast to the rich heritage of this beloved spirit!
By Porto Planet